Easy Skillet Dinner Rolls - Nothing beats hot, super soft, airy, homemade dinner rolls that melt in your mouth.  No more rolls bought in the store!

Nothing beats hot, super soft, airy, homemade rolls that melt in your mouth. No more rolls bought in the store!

Easy Skillet Dinner Rolls - Nothing beats hot, super soft, airy, homemade dinner rolls that melt in your mouth.  No more rolls bought in the store!

You can find me at this hot cast iron pot filled with the best dinner rolls of your whole life.

Easy Skillet Dinner Rolls - Nothing beats hot, super soft, airy, homemade dinner rolls that melt in your mouth.  No more rolls bought in the store!

The type of dinner rolls where you collect the entire frying pan, pour on more butter and eat all 10 at once while still smoking hot.

Easy Skillet Dinner Rolls - Nothing beats hot, super soft, airy, homemade dinner rolls that melt in your mouth.  No more rolls bought in the store!

And then you have no shame about it.

Easy Skillet Dinner Rolls - Nothing beats hot, super soft, airy, homemade dinner rolls that melt in your mouth.  No more rolls bought in the store!

Easy frying pan dinner rolls

Nothing beats hot, super soft, airy, homemade rolls that melt in your mouth. No more rolls bought in the store!

Bread

Easy frying pan dinner rolls

3 hours25 minutes

Chungah Rhee

Ingredients:

  • 3/4 cup whole milk (105-110 degrees F)
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons sugar, divided
  • 1/3 cup unsalted butter, at room temperature
  • 2 tablespoons chopped fresh rosemary, divided
  • 1/2 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 2 3/4 cups universal flour, divided
  • 1 tablespoon unsalted butter, melted

Directions:

  1. Combine milk, yeast and 1 tablespoon sugar in a small bowl; let stand until frothy, about 5 minutes.
  2. Whisk butter, 1 tablespoon rosemary, salt and the remaining 1 tablespoon sugar in the bowl with an electric mixer equipped with paddle accessories until light and fluffy, about 2 minutes. Beat in the egg until well blended. Whisk in yeast mixture and 1 1/2 dl flour until a smooth dough is formed.
  3. Using the dough hook, gradually add the remaining 1 1/4 cups of flour, 1/2 cup at a time, until a soft, smooth dough ball is formed. The dough should feel elastic and slightly sticky to the touch. Increase speed to medium-high and whisk for 3 minutes.
  4. Oil lightly a large bowl or coat with nonstick spray; put the dough in the bowl, turn to coating. Cover with a clean tea towel and leave in a warm place until the dough has doubled in size, about 30 to 45 minutes.
  5. Carefully empty the dough by folding it down. Roll into a 10-inch rope; cut into 10 1-inch pieces, press each piece into a slice, and then shape into a ball.
  6. Lightly oil a 10-inch cast iron pan or coating with nonstick spray. Place dough balls in the prepared frying pan; brush tops with melted butter and sprinkle with remaining 1 tbsp rosemary. Cover with a clean tea towel and leave it in a warm place until the dough has doubled in size, about 30-45 minutes.
  7. Preheat the oven to 375 degrees F. Put in the oven and bake until golden brown, approx. 20-24 minutes.
  8. Serve hot.