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Sea Salt & Herb Skillet Rolls Recipe

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4.2 from 7 reviews

Sea Salt & Herb Skillet Rolls are soft, fluffy, and bursting with the savory flavors of rosemary, basil, parsley, and garlic. Perfectly baked in a skillet or baking pan, these homemade rolls top off any meal with a delightful rustic flair and a satisfying sea salt finish.

Ingredients

Wet Ingredients

  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 1 large egg, at room temperature
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, melted + slightly cooled and divided

Dry Ingredients

  • 2 and 1/4 teaspoons active dry yeast (1 standard packet)
  • 2 Tablespoons granulated sugar, divided
  • 1 teaspoon salt
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder (or 2 teaspoons minced garlic)
  • 3 cups (390g) bread flour (spooned & leveled), plus more for work surface
  • flaky sea salt or coarse sea salt, for topping

Instructions

  1. Prepare the dough: Whisk the warm milk, yeast, and 1 tablespoon sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes to activate the yeast. If mixing by hand, use a large bowl and wooden spoon or silicone spatula.
  2. Mix the dough: Add the remaining sugar, egg, 2 tablespoons melted butter, salt, rosemary, basil, parsley, garlic powder, and 1 cup of the flour. Using a dough hook or paddle attachment, mix on low speed for 30 seconds. Scrape down bowl sides then add remaining flour. Beat on medium speed until dough pulls away from sides, about 2 minutes. Add more flour 1 tablespoon at a time if dough is too wet.
  3. Knead the dough: Beat dough for an additional 5 minutes in mixer or knead by hand on lightly floured surface for 5 minutes until soft but slightly sticky. Perform the windowpane test to ensure proper gluten development.
  4. First rise: Lightly grease a large bowl, place dough inside turning to coat in oil. Cover and let rise in a warm spot for 1-2 hours until doubled in size.
  5. Prepare baking vessel: Grease a 10-12 inch oven-safe skillet, 9x13-inch baking pan, or line a baking sheet. If using a seasoned cast iron skillet, no greasing needed.
  6. Shape the rolls: Punch down the risen dough, divide into 12 equal pieces. Shape each into smooth balls and arrange in the prepared skillet or baking pan, spaced a couple inches apart.
  7. Second rise: Cover shaped rolls with foil or towel and let rise for 45-60 minutes until puffy.
  8. Preheat oven: Adjust oven rack to lower position and preheat to 350°F (177°C).
  9. Bake the rolls: Bake for 23-27 minutes until golden brown, rotating halfway through. Tent with foil if tops brown too quickly.
  10. Finish and serve: Remove rolls from oven, brush with remaining melted butter, sprinkle tops with sea salt. Cool slightly before serving.
  11. Storage: Store leftover rolls tightly covered at room temperature for 2-3 days or refrigerate up to 1 week.

Notes

  • Ensure milk is warmed to approx 110°F to properly activate yeast without killing it.
  • If dough is too sticky during kneading, add flour sparingly to avoid drying out dough.
  • The windowpane test helps verify the dough has been kneaded enough for good gluten formation.
  • For faster rise, find a warm draft-free spot or use a proofing box if available.
  • Baking towards the bottom of the oven prevents tops from burning before rolls are cooked through.
  • Brushing with butter after baking keeps rolls soft and adds flavor.

Find it online: https://recipeplenty.com/sea-salt-and-herb-skillet-rolls-recipe/