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Skillet Dinner Rolls - easiest and best homemade dinner rolls on skillet. Much better than store-bought and takes 60 minutes!
Happy November! Now that Halloween is over, everyone is looking forward to Thanksgiving. When it comes to Thanksgiving, there is one thing I love most: homemade dinner rolls.
In this post, you will learn how to bake the best and easiest dinner rolls, on a skillet. And yes, they are pull-apart bread, too.
The best thing about this dinner rolls recipe is that it takes only 60 minutes to make and it’s actually A LOT easier than you think. The recipe is fail-proof and yields soft, light, fluffy buns. Fresh off the oven, these buns are great as is, or with just a slather of butter. It’s that simple.
There are many ways to dress up your dinner rolls but the classic buttered rolls will hit all the right notes. Sprinkle some kosher salt on top of the rolls and you and your family will be happily eating away the entire skillet of these soft and amazing dinner rolls!
Frequently Asked Questions
This recipe is only 530 calories per serving.
What To Serve With Skillet Dinner Rolls
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Skillet Dinner Rolls
Ingredients
- 2 packets active dry yeast, total 1/2 oz or 14 g + 1 tablespoon sugar
- 1/4 cup warm water
- 1 1/4 cups milk
- 5 tablespoons sugar
- 3/4 teaspoon salt
- 1/4 cup unsalted butter
- 4 1/2 cups all-purpose flour, sifted
- 1 large egg
- baking spray
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
Instructions
- Dissolve the yeast and sugar in warm water. Heat the milk with the sugar, salt, and butter until lukewarm.
- Add the egg to the yeast mixture. Combine the yeast mixture, milk mixture, and all of the flour. Stir well to combine. Cover the dough and let it rest for 15 minutes. Using a stand mixer with a dough hook, knead the dough for 5 minutes.
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the dough and divide it into 18 balls, each about the size of a small tennis ball. Cover and let rise for 25 minutes. Spray a 10-inch (25 cm) cast-iron skillet with baking spray and arrange the dough balls in the skillet. Sprinkle the kosher salt evenly over the surface. Bake for 10–12 minutes, or until the surface of the dinner rolls turns golden brown. Brush with melted butter and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I store the dough in the refrigerator and take them out when I’m ready to bake them?
Yes. I think so.
hi! i will try your dinner roll, it looks yummy and easy to make and bake. i am glad i came across your site…i am very much grateful.
Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
I don’t have a stand mixer. Can I knead the dough boy hand?
Yes you can!
These dinner rolls are fantastic! We couldn’t get enough! I only use salted butter tho and they were great. Turned out exactly as described. Thank you so much!
Hi Vicky thanks so much for trying. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
These dinner rolls are fantastic! We couldn’t get enough! I only use salted butter tho and they were great. Turned out exactly as described. Thank you so much!
What temp. Do you bake these at?
Please check the pink recipe card, it clearly stated 375F.
I don’t have a stand mixer can l use bread maker to mix the dough first then take out to knead by hand. Is the receipt the same amount. Thanks Bee
Yes, I think so!
Nice. I appreciated the various equivalents of “two packets of yeast” as I too now use bulk (but google has the answer anyway). I was out of milk so used buttermilk, which curdled when heated (?) and yet everything came out fine. My only complaint is the sweetness, I think that 5T (or a quarter cup plus one T) is too much. Dinner rolls shouldn’t be sweet. Still, the texture, moistness and overall ease of making/baking rendered this one of the best yeast recipes I’ve found.
You can cut down on sugar if you like it less sweet. Thanks for trying the skillet dinner rolls recipe. :)
Hi
I only have instant dry yeast. Do I just mix it with the egg and cooled milk mixture right away rather than having to dissolve in warm water?
So is it 18 rolls from the complete recipe or 36? I see it says you’ll need 2#, and the other # can be frozen. Which leads me to think 18 will come from half of this recipe? I’m presenting these as an additional option to the in laws traditional store bought Hawaiian rolls for Christmas supper so I hope they’re wonderful!
It makes 18 rolls.
Best I can tell from the recipe, comments, and photo, you will make 3 pounds of dough. If you are using a 10 inch skillet, you will divide the dough into thirds. One third will be frozen for later. With the remaining two thirds, you will make 18 rolls. The left-over one third of the dough will eventually make 9 rolls. If you were to bake all 3 pounds of dough in a bigger skillet, it would make a total of 27 rolls.
Do I measure out the flour before or after it is sifted? Just want to get the right texture.
I think mine baked for about 20 mins and theu took longer to rise than the 25 mins. I think i need new yeast lol. But WOW.!!! They tasted fantastic. So light and so yummy
Awesome, so glad you tried the skillet dinner rolls.
Deliciously light and fluffy! And easy. These were a big hit with my gang. Love your website.
Thanks Bee!
Hi Kira, thanks so much for your support, I am so happy that you and your gang love this skillet dinner rolls. :)