Herb & Garlic Skillet Rolls
Equipment
- Wooden spoon or silicone spatula
- 10-inch cast iron skillet or 9x13-inch baking dish
Ingredients
- 1 cup whole or plant-based milk of your choice
- 2 teaspoons active dry yeast
- 3 cups bread or all-purpose flour plus more for shaping
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped sage
- 1 egg room temperature and whisked
- ¼ cup butter, melted and cooled, plus 1 tablespoon for finishing (sub dairy free)
- 1 large garlic clove minced (about 2 teaspoons)
- Flaky or coarse salt to finish
Instructions
- Stir the yeast into the milk and let it sit for 10-15 minutes. In a large bowl, whisk together flour, parsley, rosemary, sage, sugar and salt and let sit for 10 minutes.
- Add milk, yeast, ¼ cup melted butter and egg to the bowl and use a rubber spatula to mix it together until combined. At this point the dough will be wet and sticky. Cover and let rise somewhere warm for 2 hours until it has doubled in volume.
- Uncover and sprinkle dough with a generous amount of flour then, using your hand or a dough scraper, turn it out onto a floured surface. Using a dough or bench scraper, divide the dough into 2 halves, then divide each half into thirds for 6 pieces. Divide each section in two again so you’re left with 12 pieces. Next, using as much flour as you need, shape each piece into a ball, smoothing the top and pinching the sides under the roll to hide the seam. Place rolls in a lightly greased 10-inch cast iron skillet or 9x13-inch baking dish, spacing them evenly apart. (If using an already seasoned cast iron skillet, there’s no need to grease it.) (*If you're not planning to bake them right away, this is when you should cover the rolls and place them in the refrigerator.) Cover and let rise for 60 minutes until the rolls have puffed up to double in size.
- When you’re ready to bake, adjust oven rack to the lower position and preheat oven to 350ºF (175ºC).
- Bake rolls for 25-28 minutes until golden. While the rolls are baking, melt the remaining tablespoon of butter. Remove dish from oven and brush the tops with melted butter. Sprinkle with flaky salt and serve warm.
Notes
Make them dairy free: This recipe works well with both regular milk and your favourite plant-based option. I do not recommend using non-fat milk because it lacks the structure to produce a good rise. You can also substitute a dairy free baking stick for the butter.
Make them gluten free: Use your favourite good quality 1:1 gluten free blend in place of the bread or all-purpose flour.
Make them whole wheat: Replace 1/3 (175 g) of the flour with whole wheat bread or all-purpose flour.
Substitute dried herbs: Reduce quantity to 2 teaspoons each or roughly 3 grams dried rosemary, 3 grams dried sage and 2 grams dried parsley.
Make ahead: Shape them then cover with plastic wrap and refrigerate for up 24 hours. Let them sit on the counter for an hour or so to bring them back to room temperature before baking.
Baking pan: Either a 10-inch oven-safe skillet or a 9x13-inch baking dish may be used. A deep skillet or baking dish in which the rolls will touch is recommended. Having them touch at the edges is how you’ll get those lofty, airy rolls with golden tops!
Storage: The best way to store these rolls is to freeze them. Because they’re preservative free, rolls kept on the counter for more than a day will begin to lose their freshness and firm up. Once baked, let them cool completely then freeze in an airtight container or freezer bag for up to 3 months. Thaw and serve or warm them in a 350ºF (177ºC) oven for 5 minutes before sharing.