Description
Learn how to make Easy Skillet Dinner Rolls that are soft, fluffy, and golden brown with this step-by-step guide. Perfect for weeknight dinners, holidays, or any meal!
Ingredients
Scale
- 4 cups all-purpose flour
- 2¼ teaspoons instant yeast or active dry yeast
- 2½ teaspoons Kosher salt
- 1½ teaspoons sugar
- 1¼ cups warm water (120°F to 125°F)
- ⅓ cup olive oil
- Cooking spray
- 4 tablespoons unsalted butter, divided and melted
- Coarse sea salt for garnish (optional)
Instructions
- Prepare the Dough:
In a large mixing bowl, combine flour, yeast, salt, and sugar. Add warm water and olive oil, then stir until the dough begins to come together. - Knead the Dough:
Transfer the dough to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If it feels too sticky, sprinkle in a bit more flour. - First Rise:
Lightly grease the bowl with cooking spray, place the dough inside, and cover with a damp towel. Let it rise in a warm spot for about 45–60 minutes, or until doubled in size. - Shape the Rolls:
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball by tucking the edges under and rolling gently between your hands. - Prepare the Skillet:
Coat a 10- or 12-inch cast-iron skillet with cooking spray or a thin layer of olive oil. Arrange the dough balls evenly in the skillet, leaving a little space between them for rising. - Second Rise:
Cover the skillet loosely with plastic wrap or a towel and let the rolls rise again for about 30 minutes until puffy. - Bake:
Preheat the oven to 375°F (190°C). Brush the tops of the rolls with half of the melted butter and bake for 20–25 minutes, until golden brown. - Finish and Serve:
Remove from the oven, brush with the remaining butter, and sprinkle with coarse sea salt if desired. Serve warm and enjoy!
Notes
Keep water between 120°F–125°F so the yeast activates properly.
Let the dough rise until doubled for light, fluffy rolls.
A 10–12 inch cast-iron skillet ensures even browning.
Brush with melted butter before and after baking for rich flavor and golden tops.