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Skillet Dinner Rolls

Bread has always been my weakness. I am definitely not one to ever pass on the bread basket pre dinner. When Daniel and I were attending an event in Sonoma last week they brought out the most delicious dinner rolls in a cast iron skillet. They were so light and flaky and topped with the perfect amount of sea salt. We started talking about one of my all time favorites – parker house rolls, which I have tried to make many times and never really rose the way I expected them to. I decided to try and recreate the rolls we had at dinner, which is such a simple recipe and doesn’t require a lot of hands on kneading and rolling (my least favorite component of bread making). I find them to be a lot easier to make than parker house rolls and although they weren’t as perfect as the ones we got these are still quite delicious and work for any occasion!

Also you do not have to use a cast iron skillet for these if you don’t own one, but I highly recommend. You can get an inexpensive one at Target or Home Goods and the skillet helps the rolls to keep their shape and makes the bottoms the perfect amount of crispy.

Cast Iron Skillet Dinner Rolls (yield 8 rolls)

  • 2 (7g) packets of active dry yeast
  • 1 tbsp. sugar
  • 1/4 cup warm water
  • 1 1/4 cups milk
  • 5 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/2 stick unsalted butter
  • 4 1/2 cups sifted all-purpose flour
  • 1 large egg
  • Baking spray
  • 1 teaspoon kosher salt
  • 1 tbsp. dried Oregano
  • 1/2 tsp. rosemary
  • 3 tablespoons melted unsalted butter


In a medium sized bowl dissolve the yeast with the sugar in warm water.

In a separate bowl heat the milk with the sugar, salt, butter until lukewarm (can do in the microwave or on the stovetop)
Add the egg to the yeast mixture. Combine the yeast mixture with the the milk mixture and pour into the bowl of an electric mixer. Add the flour and mix until a basic bough ball is formed. Cover the dough and rest for 15 minutes. Once the dough has rested, add the dough hook attachment to your mixer and knead for 5 mins.
Preheat oven to 375 degrees. Pour the dough out onto a lightly flour surface and gently roll out. Divide the rolls into 8 balls (about the size of a tennis ball) and roll with your hand to form the shape. Cover and let rise for 25 mins. When dough is ready spray your skillet with cooking spray. Place dough balls in skillet in round formation. They will be touching which is what give them the pull apart look. Sprinkle with rosemary, oregano and sea salt and bake for 10 – 12 mins. When rolls are done immediately brush them with melted butter. Serve warm.

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