Cast Iron Yeast Rolls Recipes

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SKILLET ROLLS



Skillet Rolls image

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

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

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.

RAPID RISE SKILLET YEAST ROLLS



Rapid Rise Skillet Yeast Rolls image

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

1 tablespoon instant dry yeast
1 cup warm water
1/4 cup honey
1/4 cup melted salted butter
1 teaspoon salt
1 large egg
2 1/2-3 cups all-purpose flour

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 DINNER ROLLS



Skillet Dinner Rolls image

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

2 ½ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes Fleischmann's® RapidRise Yeast
3 tablespoons sugar
¾ teaspoon salt
1 cup water
2 tablespoons Mazola® Vegetable Plus! Oil
4 tablespoons butter, divided

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

SAVORY HERB AND PARMESAN ROLLS



Savory Herb and Parmesan Rolls image

Provided by Michael Symon : Food Network

Time 2h30m

Yield 6 rolls

Number Of Ingredients 14

1/2 cup whole milk
1 teaspoon active dry yeast (1/2 packet)
2 tablespoons plus 1 teaspoon granulated sugar
2 tablespoons unsalted butter, plus more for the bowl
1 large egg yolk
2 cups all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1 cup finely grated Parmesan
1/2 cup finely sliced scallions
1/2 cup finely chopped fresh parsley
1 clove garlic, grated
6 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
Hot honey and flakey sea salt, for serving

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
  • While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
  • In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
  • For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
  • Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
  • On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
  • Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

RAPID ROLLS



Rapid Rolls image

Provided by Kelsey Nixon

Time 1h

Yield 24 dinner rolls

Number Of Ingredients 8

3 (.25-ounce) packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons salt, plus more for sprinkling
2 large eggs, beaten
4 to 6 cups flour, plus more if needed
Rapid Rolls Variations, recipes follow

Steps:

  • Preheat the oven to 400 degrees F.
  • In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
  • On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
  • Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.
  • Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
  • Per serving (1 roll): Calories 147; Total Fat 4 grams; Saturated Fat 2.5 grams; Protein 3 grams; Total Carbohydrate 24 grams; Sugar: 6 grams; Fiber 1 gram; Cholesterol 26 milligrams; Sodium 168 milligrams

CAST IRON YEAST ROLLS



Cast Iron Yeast Rolls image

Yummy yeast rolls

Provided by barbara lentz

Categories     Other Breads

Time 1h45m

Number Of Ingredients 12

2 pkg yeast
2 Tbsp sugar
1/4 c luke warm water
1 1/4 c milk
8 Tbsp sugar
1 tsp salt
1/4 c butter
5 c flour
1 large egg
cooking spray
1 tsp salt
4 Tbsp melted butter

Steps:

  • 1. Dissolve the yeast with the 2 tbsp sugar in the luke warm water.
  • 2. Heat the milk with the sugar, salt and 1/4 cup butter until luke warm. Add the egg to the yeast mixture. Combine the yeast mixture with the milk mixture. Stir in the flour.
  • 3. Stir well to combine. Cover and let rest 20 minutes. Knead the dough for 5 minutes.
  • 4. Roll out the dough on floured surface. Divide the dough into 12 rolls. Place on greased sheet and let raise 1 hour.
  • 5. Preheat oven 400 degrees. Spray a 10 inch cast iron skillet. Arrange the dough balls in the skillet. Brush with butter and sprinkle with the salt. Bake 20 minutes. Brush with butter again and put under a broiler to brown the top golden. Brush with butter once more and serve.

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CAST IRON YEAST ROLLS RECIPES
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