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Skillet Rolls

Total Time

Prep: 25 min. + rising Bake: 20 min.

Makes

2 dozen

Baking these rolls in a skillet makes them soft and tender. My family requests them for holiday dinners and other special occasions. I most enjoy them split and spread with butter and black raspberry jelly.
Skillet Rolls Recipe photo by Taste of Home

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm buttermilk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg, room temperature
  • 4 to 4-1/2 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 tablespoon butter, melted

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, salt, baking soda and egg. Beat until blended. Stir in enough flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; knead for 5 minutes. Divide into 24 pieces. Shape each into a ball. Grease a 12-in. cast-iron or other ovenproof skillet and sprinkle with cornmeal. Place rolls in prepared pan. Cover and let rise until doubled, about 40 minutes.
  4. Drizzle butter over rolls. Bake at 375° until golden brown, 18-20 minutes. Remove from skillet to a wire rack to cool.
buttermilk
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 roll: 114 calories, 3g fat (2g saturated fat), 16mg cholesterol, 149mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 3g protein.

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