Skillet Rolls

Skillet Rolls

"Baking these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and black raspberry jelly."
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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Directions

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  1. In a mixing 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. Turn onto a floured surface; knead until smooth and elastic, about 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. 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. ovenproof skillet and sprinkle with cornmeal. Place rolls in prepared pan. Cover and let rise until doubled, about 40 minutes. Drizzle butter over rolls. Bake at 375 degrees F for 18-20 minutes or until golden brown. Remove from skillet to a wire rack to cool.

Footnotes

  • Warmed buttermilk will appear curdled.

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Reviews

Read all reviews 19
  1. 23 Ratings

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Most helpful positive review

I made this recipe in my Kitchen Aid mixer. I let the yeast bloom with the warm liquids and sugar in the mixer bowl for ten minutes, then added the other ingredients. I accidentally omitted the ...

Most helpful critical review

I make rolls all the time and lost my usual recipe so I tried this. I followed the recipe to the T. They were not awful but they weren't good either. Yes they were soft but the flavor was not go...

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I made this recipe in my Kitchen Aid mixer. I let the yeast bloom with the warm liquids and sugar in the mixer bowl for ten minutes, then added the other ingredients. I accidentally omitted the ...

This is my go-to rolls recipe now, the recipe is very flexible. I've made it a couple of times and it hasn't failed. The first time I made them I stuck to the recipe. Second time around, I didn'...

Great recipe--these rolls rose beautifully, have a wonderfully moist, tender texture, and are very flavorful. I used a Kitchenaid to mix the dough, which was very elastic--a joy to knead! I used...

These rolls were really good! I would, however, change a couple of things next time I make them. 1) To me, they were a bit too sweet, so I would cut the amount of sugar in half next time, and 2)...

Wonderful recipe! I had no trouble with them rising and they cooked perfectly in my cast iron skillet. Paired with a bowl of homemade soup, it was a nice wholesome supper. Ate the rest for br...

This recipe was a huge hit in my house on Thanksgiving day! I have only baked with yeast a few times so I was nervous about how well I would do with these. I followed the recipe exactly and it...

These look awesome and I am anxious to try them, however the time does not seem to jive with the direction. Total time is 45 minutes but rise time alone is "about an hour." Look out dinner!

this was the first perfect bread i made! light and fluffy. i'd love to try these with sliders or even make them bigger for hamburger/hotdog buns.

I just love these rolls. I did "cheat" when making the dough. I put all the dough ingredients in my bread machine and used the dough cycle, then formed into 16 rolls. Used a cast iron skillet an...

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