Soft, delicious rosemary rolls bake up beautifully in a skillet. Easy for new bread bakers. Lots of charm without the fuss. Perfect serving with your favorite dinner or soup.
Hello Home Stories A to Z friends!
My name is Melanie and I blog all sorts of deliciousness over at Carmel Moments. Beth and I have known each other for quite a few years meeting way back in the MOPS (Mothers of Preschoolers) days. I’m so blessed to know her. We recently got together for lunch to talk blog. She was able to give me great tips and insight.
Beth is incredibly talented. Isn’t that what we all love about her? She has built a heck of a blog here at Home Stories A to Z. When she gave me the opportunity to guest post I couldn’t pass it up. That would be crazy, right?
So I offered my array of favorite things to make and she requested a bread or a soup. Perfect. I decided on these delicious little bites of bread heaven. Well, I guess this isn’t technically bread. I’m pretty sure you won’t mind a bit though after you taste these incredible rolls. I promise, they’re fabulous!
These rosemary skillet rolls are scrumptious and perfect addition to any meal. Did I mention they are great with soup. Now I have soup on the brain. Don’t worry I have lots of fabulous soup recipes over on the blog. We eat soup year round and always at least once a week. Maybe that’s why I can’t get it out of my head. Go check them out all the soup recipes after you try these rolls.
Thanks friends. And thank you Beth for the incredible opportunity to meet all your wonderful readers here at Home Stories A to Z! It’s been great.
Til we meet and eat again!
- 1/4 cup warm water, about 110 degrees
- 2 1/4 teaspoons (1 pkg) active dry yeast
- 3/4 cup warm milk (I recommend 2%), about 110 degrees
- 2 tablespoons unsalted butter
- 1 egg, lightly beaten
- 1 1/2 tablespoons honey
- 3 - 1/4 cups bread flour plus additional for surface
- 3/4 teaspoon salt
- chopped fresh rosemary
- 1 tablespoon melted butter
- sea salt
- Combine warm water and yeast in a small measuring cup or bowl. Let sit 5 minutes or until frothy. Meanwhile heat milk in 2 cup measuring cup in microwave to 110 degrees. Add butter. Stir gently.
- Using a large mixing bowl and fitted with flat beater combine yeast mixture and milk mixture together. Add egg and honey. Mix for 30 seconds. Stir in 3 cups flour and salt. Once fully combined switch to dough hook and scrape down sides of bowl. Increase speed to medium. After 2 minutes if dough still seems sticky add in up to 1/4 cup more flour. Knead for another 3-5 minutes or until dough comes together and is smooth. It should slaps sides of bowl and stick to the bottom. Let dough rest for 10 minutes
- Flour a smooth work surface. Plop dough down and flatten to a 1/2 inch or so rectangle. Divide into 12 equal pieces using a pizza cutter or dough scraper.
- Roll each piece into a smooth round ball. Use the palm of your hand to roll gently until it pulls together.
- Place dough balls in a oiled skillet or round pan and cover with a kitchen towel. Meanwhile preheat oven to 400 degrees.
- Let rolls rise until doubled, about 30 minutes.
- Bake for 17-25 minutes or until golden brown. Brush with melted butter.
- Sprinkle with fresh rosemary and salt. Best served warm.
Flour surface generously when shaping rolls. Flour is sticky because of honey. Feel free to substitute sugar instead of the honey for a hint of sweetness.
These rolls can also be baked in a 8"or 9" square or round pan. Baking time should be about the same.
Rising time depends on the temperature in your kitchen. Wait until dough has risen and is about doubled before baking.
Feel free to prepare these ahead of time. Proceed through step four. Then place rolls in a lightly greased round or square baking pan. Cover and refrigerate for up to 12 hours. Let rolls rise at room temperature until doubled. Bake as directed.
Inspired by: Pioneer Woman
I’m Melanie, a wife and mother and daughter of the King. The kitchen is my happy place. I love baking. Breads and desserts make me dance.