Skillet Rolls

Skillet Rolls

Skillet Rolls

Yield: Makes 14-16 rolls


2 ¼ tsp. yeast
¼ cup warm water
1 cup buttermilk
¾ cup butter
¼ cup sugar
1 tsp. salt
¼ tsp. baking soda
1 lg. egg
4 cups all purpose flour
1 Tbsp. cornmeal



Oven Temperature: 500-530 degrees

  1. In a standing mixer with the paddle attachment, add the yeast and the water. Mix over low speed for 3 minutes to dissolve the yeast.
  2. Warm the buttermilk in a small saucepan just inside the doorway of the oven during the heat up process and add ¼ cup of the butter, stirring just until melted. It’s ok if the buttermilk curdles and the mixture should be warm, not hot.
  3. Add the sugar, salt, baking soda, egg and buttermilk mixture to the mixer and blend well.
  4. Add the flour and beat until a soft dough forms. Change to the dough hook and knead the dough for 7 minutes until it is soft and elastic.
  5. Cover the bowl with a damp towel and let the dough rise for 1-1 ½ hours. In the meantime, prepare a 9” cast iron skillet by rubbing it with a 1 Tbsp. of the butter and sprinkle with the cornmeal.
  6. Punch down the dough, remove from the bowl and knead by hand for 5 minutes. Divide the dough into 14-16 pieces and form them into balls. Nestle the dough balls in the skillet starting from the edges and progressing into the middle so they are evenly distributed. Cover with a damp towel. Let rise for 40-60 minutes.

Turn oven: OFF

  1. Brush with the remaining 3 Tbsp. melted butter and bake just inside the doorway, rotating the pan 90 degrees every 5 minutes for 18-22 minutes. Remove from the oven and let them rest in the pan for 5 minutes before removing to a wire rack to cool. They should come out easily with a metal spatula.


Leave a Review


Facebook Twitter YouTube RSS houzz

Subscribe to our mailing list