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–+ servings
dinner rolls
Victor Eskew

Buttery Cast-Iron Skillet Dinner Rolls

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Soft, buttery dinner rolls baked in a cast-iron skillet with options for frozen dough or homemade. Makes 12-18 rolls that can be frozen after baking and reheated for quick meal additions. Perfect batch component for multiplying weeknight dinners or holiday gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings: 12
Course: Breakfast, dinner, Side Dish
Cuisine: American
Calories:
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New to batch cooking? Learn the system that makes this recipe possible → Batch Cooking 101
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 lb Bread Flour
  • 2 ¼ teaspoon Active Dry Yeast 1 packet
  • 2 tablespoon Sugar
  • 2 teaspoon Salt, Morton Coarse Kosher Salt Morton brand
  • ¼ cup Avocado Oil
  • 1 cup Milk warm
  • 1 Egg large
Butter
  • 2 oz grass-fed butter grass-fed, salted, melted, for brushing
Pan
  • 1 tablespoon Avocado Oil for greasing skillet

Equipment

  • Cast iron skillet
  • Mixing bowl
  • Kitchen Towel
  • Pastry brush
  • Stand Mixer

Method
 

Prep
  1. Combine warm milk, sugar, and yeast in a mixing bowl.
  2. Let sit for 5-10 minutes until foamy.
  3. Add the melted butter and egg, stirring to combine.
  4. Gradually mix in the flour and salt.
  5. Knead until a soft elastic dough forms, about 8 minutes by hand or 4 minutes with a stand mixer.
  6. Place the dough in a greased bowl and cover with a clean kitchen towel.
  7. Let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
Shape
  1. Punch down the dough and divide into 12 equal pieces.
  2. Shape into balls.
  3. Grease a cast iron skillet with avocado oil.
  4. Arrange the dough balls in the skillet, leaving a little space between each one.
  5. Cover and let rise again for 30-40 minutes until puffy.
Bake
  1. Preheat oven to 375°F.
  2. Brush the rolls generously with melted butter.
  3. Bake for 20-25 minutes until golden brown.
  4. Remove from oven and brush with more melted butter before serving warm.
Quick Method - Frozen Dough
  1. Grease a cast iron skillet with avocado oil.
  2. Arrange 18 frozen dough balls in the skillet.
  3. Cover with a towel and let thaw and rise until doubled, about 1-2 hours.
  4. Brush with melted butter and bake at 375°F for 20-25 minutes until golden brown.
  5. Brush with more butter before serving.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

The cast-iron skillet creates excellent heat distribution for evenly golden rolls with soft, pull-apart centers. Frozen dough offers a shortcut requiring only thawing, rising, and baking, while the from-scratch version gives you control over ingredients and texture. Brush with butter immediately after baking while rolls are hot so it soaks into the surface. Store baked rolls in an airtight container at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 3 months. Reheat frozen rolls wrapped in foil at 350°F for 10-12 minutes. These work as a reliable batch component—bake multiple skillets at once, freeze in portions, and pull out as needed for any meal.

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