Sea Salt Herb Skillet Rolls Recipes

HOMEMADE BUTTERED ROSEMARY AND SEA SALT SKILLET ROLLS

Steps:

• Dissolve yeast in 1/4 cup warm water. Stir in the 2 teaspoons of sugar. Let sit for about 5 minutes until mixture foams up.If using instant yeast, there is no need to dissolve it in the water and sugar. Just add to the dry ingredients.
• Heat milk in microwave (or in small saucepan on stove top)
• Add sugar, butter, salt to hot milk and stir until butter is melted. Cool to 105°F to 110°F.
• Pour milk mixture into bowl of stand mixer.
• Add the yeast mixture; egg and mix together.
• Mix in all-purpose flour, whole wheat flour, vital wheat gluten (if using), beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
• Place dough in warm oiled or buttered bowl, turning greased side up. Cover with plastic wrap and let rise in warm place* until doubled in bulk, about 60 minutes.
• NOTE: I preheat the oven on WARM and then immediately turn it off. My dough rises in 45 minutes. I use bread machine fast-acting yeast.
• Gently, press dough down and hand-knead for 5 minutes on lightly floured surface.
• Divide dough into 9 pieces and shape into round rolls. Place them, into a seasoned and lightly oiled cast iron skillet.
• Cover with a clean cloth & let rise in a warm place until doubled in bulk, about 20 minutes. (I return them to the oven, until it's time to preheat it for baking).
• OPTIONAL: Melt 1/2 stick of butter, and brush all over the rolls-- gently, so you don't deflate them. Sprinkle lightly with sea salt & rosemary.
• Bake at 375°F for 18 to 20 minutes or until tops are golden brown.
• Brush tops of rolls with additional melted butter, while they are hot!
• MY TOUCH: brush with additional melted butter and inhale the aroma in the kitchen....heavenly!