SKILLET DINNER ROLLS
Simple, delicious and baked in a skillet!
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water, oil and 2 tablespoons butter until very warm (120 to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in a greased 10-inch iron skillet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Melt remaining 2 tablespoons of butter and brush over rolls.
- Bake in preheated 375 degrees F oven for 18 to 20 minutes or until lightly browned. Remove from pan; brush with any remaining butter, if desired. Serve warm.
Nutrition Facts : Calories 165 calories, Carbohydrate 23 g, Cholesterol 10.2 mg, Fat 6.5 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 173.7 mg, Sugar 3.2 g
RAPID RISE SKILLET YEAST ROLLS
Sometimes you need rolls FAST. here's a perfect recipe to keep your sleeve for those nights when you want to serve up hot, homemade rolls quickly. FYI, to get the appropriate dough texture, I had to put an additional 1 1/2 cup of flour - so be prepared!
Provided by Bonnie G 2
Categories Breads
Time 55m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine yeast, water, and honey. Stir in melted butter, salt, and eggs until combined.
- Slowly add in the flour, 1 cup at a time, until dough forms into a ball and easily pulls away from the sides of the mixing bowl.
- Divide into 12 even pieces and shape into balls. Place into a 12-inch cast iron skillet. Cover and let rise 20 minutes, or until double in size.
- Bake in the preheated oven for 25 minutes. Brush with another tablespoon of melted butter if desired.
- Pro Tip: This recipe uses a large amount of yeast to cut rising time as much as possible. If your house is on the colder end, you may want to create a warmer environment for it to proof, or rise. A warm, humid environment between 80 and 90 degrees is ideal for proofing bread. If your house is below 70 to 75 degrees, your rolls will not rise as quickly.
Nutrition Facts : Calories 159.4, Fat 4.6, SaturatedFat 2.6, Cholesterol 25.7, Sodium 235.4, Carbohydrate 26.1, Fiber 1, Sugar 5.9, Protein 3.7
SKILLET ROLLS
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.
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- 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. , 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. , 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. , Drizzle butter over rolls. Bake at 375° until golden brown, 18-20 minutes. Remove from skillet to a wire rack to cool.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 149mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
SKILLET CINNAMON ROLLS
I love using cast iron to get a nice crust on these skillet cinnamon rolls! The pan also makes an impressive serving dish on the table without it looking as if you tried too hard. -Danielle Williams, Newport, Rhode Island
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve yeast in warm milk. In a large bowl, combine sugar, butter, egg yolk, vanilla, salt, nutmeg, yeast mixture and 1 cup flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium-low heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons., In the same skillet, combine brown sugar, syrup, cinnamon, nutmeg and 2 tablespoons of reserved bacon drippings; cook and stir until blended. Cool to room temperature. Wipe out skillet; grease with remaining bacon drippings., Punch dough down. Roll into an 18x12-in. rectangle. Sprinkle brown sugar mixture and bacon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 rolls., Place rolls, cut side down, in prepared skillet. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°. Bake on a lower oven rack until golden brown, 18-20 minutes. Cool 20 minutes., In a small bowl, beat frosting ingredients until smooth. Spread over warm rolls. Serve warm.
Nutrition Facts : Calories 424 calories, Fat 18g fat (10g saturated fat), Cholesterol 57mg cholesterol, Sodium 356mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 1g fiber), Protein 6g protein.
SOPRESSATA SKILLET ROLLS
Fresh-baked dinner rolls are a real treat and these are savory and flavorful.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 22
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. Generously brush a large skillet with some of the olive oil.
- Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough into a 10-by-20-inch rectangle. Brush with olive oil; sprinkle with rosemary and sopressata. Halve lengthwise. Roll each strip lengthwise to form a long, narrow roll. Cut each roll into 11 3/4-inch slices.
- Place the slices, with a cut side down, in the skillet. Brush tops with remaining olive oil. Cover with plastic wrap; let rise until dough does not spring back when pressed with a finger, about 30 minutes.
- Bake until golden, about 35 minutes; serve warm or at room temperature.
CHEESY SKILLET CRESCENT ROLLS WITH CARAMELIZED ONIONS
Cast iron gets screaming hot, so it's perfect for giving rolls a beautiful crust.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 16 crescent rolls
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚ F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel-lined plate and wipe the skillet clean.
- On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon Swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.
- Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving.
CORNMEAL MOLASSES SKILLET ROLLS
Any bread recipe that doesn't require a lot of kneading always catches my eye. Preparation time is cut because these rolls only need to rise once before baking.
Provided by SusieQusie
Categories Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Place boiling water in small bowl. Slowly add cornmeal, stirring constantly, until well mixed. Add molasses, 3 tablespoons butter and salt. Stir until butter is melted. Stir in egg; mix well. Set aside.
- Combine warm water and yeast in another small bowl. Stir until yeast is dissolved.
- Place flour in large bowl. Add cornmeal and yeast mixtures; stir until soft dough forms. Turn dough onto well-floured surface. Knead with well-floured hands until ball forms (1 to 2 minutes). (Dough will be sticky.) Cut dough into 16 pieces with sharp knife.
- Shape each piece of dough into ball with well-floured hands. Place balls into well greased 10-inch cast iron skillet or 9-inch round baking pan. Cover; let rise in warm place until double in size (30 to 45 minutes).
- Heat oven to 375°F.
- Bake rolls for 30 to 35 minutes or until golden brown and rolls sound hollow when tapped. Remove from pan; cool on wire rack. Brush with 1 tablespoon melted butter. Serve warm.
Nutrition Facts : Calories 145.8, Fat 3.6, SaturatedFat 2, Cholesterol 19.3, Sodium 179.7, Carbohydrate 25, Fiber 1, Sugar 3, Protein 3.3
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