Easy Yeast Dinner Rolls
Learn how to make easy yeast dinner rolls in a cast iron skillet. They bake up into buttery, pillow-soft bites of deliciousness.
Servings: 12 rolls
Equipment
- Food processor, stand mixer with dough hook, or electric hand mixer with dough hook. (These are all optional since you can also knead this dough by hand.)
- Cast iron skillet or baking sheet
- Pastry brush
Ingredients
- 1 pkg Active dry yeast You can also use instant yeast, which will slightly decrease the rise time.
- 1 cup Whole milk Warm the milk to 110°F (43°C)
- 1 tbsp Sugar
- 1 tsp Salt, divided
- 8 tbsp Butter, divided
- 4 1/2 cups Bread flour You can also use all-purpose flour.
- 1 tsp Olive oil
- 1/4 cup water
Instructions
If using a food processor, stand mixer, or hand mixer
- Preheat oven to 425°F (218°C).
- If using a food processor, stand mixer, or hand mixer, place warm milk, yeast, and sugar in the bowl attachment and blend for a few seconds. Allow the yeast a few moments to "bloom" and become frothy.
- To the bowl attachment, add 1/2 tsp. of salt, 4 tbsp. butter, and 4 cups of flour, starting with one half cup flour at a time. Mix for approximately 10 seconds after each addition of flour.
- The dough should come together in a smooth ball and no longer be sticky. You may need an additional one half cup flour for a total of 4 1/2 cups flour.
- Take a clean, large bowl and pour in the olive oil. Drop the dough into the bowl and turn it around until the dough is completely greased.
- Cover the bowl with plastic wrap, place it in a warm area, and allow the dough to double in bulk. This will take about 1 1/2 hours.
- After the dough has doubled in bulk, divide the dough into 12 even pieces and roll into 12 balls. (See video.)
- Place each ball into a greased cast-iron skillet or onto a greased baking sheet.
- Brush the dough balls with a 1/4 cup of water using a pastry brush. Make sure the dough balls are each well saturated.
- Cover dough balls with plastic wrap and allow them to rise in a warm area for 30 minutes until doubled in size.
- After 30 minutes, uncover the dough balls. Using a sharp knife, make a cross incision on the top of each dough ball.
- Place the cast-iron skillet or baking sheet onto the middle rack of the oven and bake for 20 minutes.
- After 20 minutes or once the rolls are golden brown, remove the skillet or baking sheet from the oven and place it on a heatproof surface.
- Melt the remaining 4 tablespoons of butter, brush the butter on top of the rolls, and sprinkle the rolls with the remaining 1/2 teaspoon of salt. Serve immediately.
If mixing by hand
- Preheat oven to 425°F (218°C).
- If mixing this by hand, simply place the warm milk, yeast, and sugar in a bowl and stir. Allow the yeast a few moments to "bloom" and become frothy.
- To the bowl, add 1/2 tsp. of salt, 4 tbsp. butter, and 4 cups of flour, starting with one half cup flour at a time. Mix well in between each addition of flour.
- Mix with a wooden spoon, a Danish dough whisk, or clean hands until the dough comes together in a smooth ball and is no longer sticky. This may take 10 minutes of kneading. You may need an additional one half cup flour for a total of 4 1/2 cups flour.
- Take a clean, large bowl and pour in the olive oil. Drop the dough into the bowl and turn it around until the dough is completely greased.
- Cover the bowl with plastic wrap, place it in a warm area, and allow the dough to double in bulk. This will take about 1 1/2 hours.
- After the dough has doubled in bulk, divide the dough into 12 even pieces and roll into 12 balls. (See video.)
- Place each ball into a greased cast-iron skillet or onto a greased baking sheet.
- Brush the dough balls with a 1/4 cup of water using a pastry brush. Make sure the dough balls are each well saturated.
- Cover dough balls with plastic wrap and allow them to rise in a warm area for 30 minutes until doubled in size.
- After 30 minutes, uncover the dough balls. Using a sharp knife, make a cross incision on the top of each dough ball.
- Place the cast iron skillet onto the middle rack of the oven and bake for 20 minutes.
- After 20 minutes or once the rolls are golden brown, remove the skillet or baking sheet from the oven and place it on a heatproof surface.
- Melt the remaining 4 tablespoons of butter, brush the butter on top of the rolls, and sprinkle the rolls with the remaining 1/2 teaspoon of salt. Serve immediately.
Video
Notes
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- New to baking? Get my printable baking ingredients checklist at https://marysnest.com/how-to-stock-your-baking-pantry-with-the-best-ingredients/ that you can take to the grocery store on your next shopping trip.
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- Make sure to check your yeast expiration date!
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- Proofing your dinner rolls. The dough will rise better in a warm place. If your kitchen is warm enough, that’s perfect, but I like to place them in the oven when it's cold outside. Simply preheat the oven to 200°F (93°C) and then turn it off and place the dough inside.
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- Make sure you allow enough time. The dough will need to sit for two hours, so make sure you start your rolls in advance so they're ready in time for the meal.
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- Serve immediately. These rolls are the best when they are hot, freshly brushed with warm, and still pillowy soft.