Skillet Rolls

Total Time:Prep: 25 min. + rising Bake: 20 min.

Recipe by Susan Baughman, Houston, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 07, 2022

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

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
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Skillet Rolls

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Yield:2 dozen
Prep:25 min
Cook:20 min
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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm buttermilk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg, room temperature
  • 4 to 4-1/2 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 tablespoon butter, melted
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Directions

  1. 1
    In a large 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.
  2. 2
    Turn onto a floured surface; knead until smooth and elastic, 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.
  3. 3
    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. cast-iron or other ovenproof skillet and sprinkle with cornmeal. Place rolls in prepared pan. Cover and let rise until doubled, about 40 minutes.
  4. 4
    Drizzle butter over rolls. Bake at 375° until golden brown, 18-20 minutes. Remove from skillet to a wire rack to cool.

Nutrition Facts

1 roll: 114 calories, 3g fat (2g saturated fat), 16mg cholesterol, 149mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 3g protein.
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