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Skillet Dinner Rolls

ARGO®,  KARO®  and FLEISCHMANN'S®

"Simple, delicious and baked in a skillet!"
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Ingredients

1 h 45 m servings 161 cals
Original recipe yields 12 servings (12 rolls)

Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Combine 1 cup flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water, oil and 2 tablespoons butter until very warm (120 to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 12 equal pieces; shape into balls. Place in a greased 10-inch iron skillet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Melt remaining 2 tablespoons of butter and brush over rolls.
  3. Bake in preheated 375 degrees F oven for 18 to 20 minutes or until lightly browned. Remove from pan; brush with any remaining butter, if desired. Serve warm.

Footnotes

  • Note: Skillet Dinner Rolls may also be baked in a 10-inch ovenproof nonstick skillet. Baking time may vary depending on type of skillet. Bake as directed, but check rolls for doneness after 13 minutes in oven.

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Reviews

Read all reviews 17
  1. 17 Ratings

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Most helpful positive review

I tried this recipe but just half because I only had one packet of yeast. It came out GREAT!!! My oldest son said it was better than at our favorite buffet restaurant so now I'm beaming! This i...

Most helpful critical review

i can't say that i loved these, a little bland and too yeasty (if that is even a word). i will pass making these again and try something else.

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i can't say that i loved these, a little bland and too yeasty (if that is even a word). i will pass making these again and try something else.

I tried this recipe but just half because I only had one packet of yeast. It came out GREAT!!! My oldest son said it was better than at our favorite buffet restaurant so now I'm beaming! This i...

Yum....

These rolls were oh so yummy and very easy to make! Definitely going to be a regular for me. I love not having to do two rise sessions, just knead, rest, shape, rise once and bake. Easy as 1-2-3...

Absolutely perfect!! Didn't change a thing, and they came out amazing. Perfect consistency, flavor and beautiful to look at. Definitely a keeper!

They turned out perfect in the 12" cast iron pan.

The rolls tasted great. However, there were very sticky and it was hard to form them in to nice smooth rolls. They ended up looking a bit rustic -- but again the taste and texture was great aft...

I have made these rolls before love them when they come against

altered recipe a little. added extra melted butter in mix. Also added poppy seeds Much better than store bought.