Happy November! Now that Halloween is over, everyone is looking forward to Thanksgiving. When it comes to Thanksgiving, there is one thing I love most: homemade dinner rolls.
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In this post, you will learn how to bake the best and easiest dinner rolls, on a skillet. And yes, they are pull-apart bread, too.
The best thing about this dinner rolls recipe is that it takes only 60 minutes to make and it’s actually A LOT easier than you think. The recipe is fail-proof and yields soft, light, fluffy buns. Fresh off the oven, these buns are great as is, or with just a slather of butter. It’s that simple.
There are many ways to dress up your dinner rolls but the classic buttered rolls will hit all the right notes. Sprinkle some kosher salt on top of the rolls and you and your family will be happily eating away the entire skillet of these soft and amazing dinner rolls!
How Many Calories Per Serving?
This recipe is only 530 calories per serving.
What To Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Skillet Dinner Rolls
Skillet Dinner Rolls - easiest and best homemade dinner rolls on skillet. Much better than store-bought and takes 60 minutes!
Ingredients
- 2 packets active dry yeast, total 1/2 oz or 14 g + 1 tablespoon sugar
- 1/4 cup warm water
- 1 1/4 cups milk
- 5 tablespoons sugar
- 3/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter
- 4 1/2 cups sifted all-purpose flour
- 1 large egg
- baking spray
- 1 teaspoon kosher salt
- 3 tablespoons melted unsalted butter
Instructions
- Dissolve the yeast with the sugar in warm water. Heat the milk with the sugar, salt, butter until lukewarm.
- Add the egg to the yeast mixture. Combine the yeast mixture, the milk mixture, and all of the flour. Stir to combine well. Cover the dough and rest for 15 minutes. Using a stand mixer with a dough hook, knead the dough for 5 minutes.
- Preheat oven to 375°F (190°C).
- On a floured surface, roll out the dough and and divide it into 18 balls, about the size a small tennis ball. Cover and let rise for 25 minutes. Spray the baking spray on a 10-inch cast-iron skillet, arrange the dough balls on the skillet. Sprinkle the kosher salt evenly on the surface. Bake for 10-12 minutes, or until the surface of the dinner rolls turn golden brown. Brush with the melted butter and serve warm.
Notes
For this recipe, you will need about 2 pounds of the dough. You can freeze the remaining 1 pound of dough in the freezer, thaw and use it later, or you can use a bigger skillet and use up all the dough. If the sides of the dinner rolls are turning dark faster than the middle, cover te rolls on the side with aluminum foil and expose the middle part of the dinner rolls. This will help to even it out.
Nutrition Information
Yield
6Serving Size
6 peopleAmount Per Serving Calories 530Total Fat 15gSaturated Fat 9gUnsaturated Fat 0gCholesterol 65mgSodium 715mgCarbohydrates 84gFiber 3gSugar 13gProtein 13g
Carrie Campbell
Hi Bee,
This is a beautiful recipe! Thanks for sharing, we all love recipes, and when I find ones that I like, I stick with them. I am happy to say it’s a keeper and it’s forever a winner in my home! Thank you, it’s a big commitment to move to online. I made a few tweaks and wanted to share. I don’t use eggs, but use 1/3 cup of Soda Stream carbonated water as a replacement, per 1 large egg and it’s perfect. I oil my pan with quality olive oil, and brush the tops with either butter, olive oil or ghee then salt before baking. The oven time varies for all of our ovens, and mine needs 30-35 minutes on your recommended 375F setting, as the skillet needs time to heat. I make 16 rolls, but could easily do your 18. This recipe is a winner, from one fellow cook to another. Thanks! Carrie from Sydney, Nova Scotia.
Admin
Thanks for your trying!
Nina Gaspar
Can I store the dough in the refrigerator and take them out when I’m ready to bake them?
Rasa Malaysia
Yes. I think so.
gwen ortiz
hi! i will try your dinner roll, it looks yummy and easy to make and bake. i am glad i came across your site…i am very much grateful.
Rasa Malaysia
Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Frank
I don’t have a stand mixer. Can I knead the dough boy hand?
Rasa Malaysia
Yes you can!
Vicki
These dinner rolls are fantastic! We couldn’t get enough! I only use salted butter tho and they were great. Turned out exactly as described. Thank you so much!
Rasa Malaysia
Hi Vicky thanks so much for trying. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Ronald Hewitt
What temp. Do you bake these at?
Rasa Malaysia
Please check the pink recipe card, it clearly stated 375F.
Theresa
I don’t have a stand mixer can l use bread maker to mix the dough first then take out to knead by hand. Is the receipt the same amount. Thanks Bee
Rasa Malaysia
Yes, I think so!
Gryphonisle
Nice. I appreciated the various equivalents of “two packets of yeast” as I too now use bulk (but google has the answer anyway). I was out of milk so used buttermilk, which curdled when heated (?) and yet everything came out fine. My only complaint is the sweetness, I think that 5T (or a quarter cup plus one T) is too much. Dinner rolls shouldn’t be sweet. Still, the texture, moistness and overall ease of making/baking rendered this one of the best yeast recipes I’ve found.
Rasa Malaysia
You can cut down on sugar if you like it less sweet. Thanks for trying the skillet dinner rolls recipe. :)
Fafa
Hi
I only have instant dry yeast. Do I just mix it with the egg and cooled milk mixture right away rather than having to dissolve in warm water?
Amy
So is it 18 rolls from the complete recipe or 36? I see it says you’ll need 2#, and the other # can be frozen. Which leads me to think 18 will come from half of this recipe? I’m presenting these as an additional option to the in laws traditional store bought Hawaiian rolls for Christmas supper so I hope they’re wonderful!
Rasa Malaysia
It makes 18 rolls.
Cindy
Best I can tell from the recipe, comments, and photo, you will make 3 pounds of dough. If you are using a 10 inch skillet, you will divide the dough into thirds. One third will be frozen for later. With the remaining two thirds, you will make 18 rolls. The left-over one third of the dough will eventually make 9 rolls. If you were to bake all 3 pounds of dough in a bigger skillet, it would make a total of 27 rolls.
Kaye
Do I measure out the flour before or after it is sifted? Just want to get the right texture.