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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
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 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 divide it into 18 balls, about the size of 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
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I like to prep as much as possible before the holiday. Can you make these dinner rolls the day before and refrigerate them to cook the next day.
Yes, you can make the dough balls (Step 4 in recipe), and then refrigerate. The next day, let it come to room temperature and rise before baking.
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!
Thanks so much! These are great! And I should add I got your very helpful cook books and online recipes. Not a single one was in any way disappointing. Thanks so much for the amazing skill and clear instructions.
Thanks!😊
Do you think they would turn out okay if I substituted plant based butter and oat milk to make dairy free?
Sorry but I am not sure.
Can you prepare the rolls the day before and refrigerate over night to cook the next day?
Hi Millie. You can refrigerate the dough balls after shaping (Step 4 in recipe), and then let them come to room temperature and rise before baking.
Can you use a Soy plain milk for these rolls.
My g@0-daughter has Dairy allergies. I can use her soy butter. But not cows milk
I don’t have a mixer. How much do I need to knead using hand?
You knead until the dough becomes shiny on the surface.
Made these the other night because of the quick rise. I placed them in my 12 inch cast iron pan and they seem to be doing nicely, but I couldn’t get the middle to not be doughy. I put foil over them to slow the browning and cooked them much longer than the recipe called for and still they were doughy in the middle. Maybe next time I will try less or split it between two pans. Or possibly try on a baking sheet.