Skillet Garlic Butter Rosemary Dinner Rolls — Damn Delicious

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Skillet Garlic Butter Rosemary Dinner Rolls

Nothing beats warm, soft, fluffy, melt-in-your-mouth homemade dinner rolls! These rolls come out absolutely amazing with the best garlic butter and fresh rosemary flavors! You’ll never want store-bought rolls ever again.

So our no-carb-pre-Italy diet continues with this.

I mean, Italy is now in 2 weeks!

And we started this no-carb diet like 2 months ago.

Oh well. It’s too late now. It’s hopeless.

So we’ll be right here.

By the warm cast iron skillet. Filled with the best dinner rolls of your entire life.

The type of dinner rolls where you hoard the entire skillet, slather on more butter, and eat all 10 in one sitting.

And then have no shame about it.

Skillet Garlic Butter Rosemary Dinner Rolls

Yield: 10 servings

Prep Time: 3 hours

Cook Time: 25 minutes

Total Time: 3 hours 25 minutes

Nothing beats warm, soft, fluffy, melt-in-your-mouth homemade dinner rolls! These rolls come out absolutely amazing with the best garlic butter and fresh rosemary flavors! You’ll never want store-bought rolls ever again.

Ingredients:

  • 3/4 cup whole milk (105-110 degrees F)
  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons sugar, divided
  • 1/3 cup unsalted butter, at room temperature
  • 2 tablespoons chopped fresh rosemary, divided
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 2 3/4 cups all-purpose flour, divided
  • 1 tablespoon unsalted butter, melted

Directions:

  1. Combine milk, yeast and 1 tablespoon sugar in a small bowl; let stand until foamy, about 5 minutes.
  2. In the bowl of an electric mixer fitted with paddle attachment, beat butter, 1 tablespoon rosemary, garlic, salt and remaining 1 tablespoon sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg until well combined. Beat in yeast mixture and 1 1/2 cups flour until a smooth batter forms.
  3. Using the dough hook, gradually add remaining 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
  4. Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30 to 45 minutes.
  5. Gently deflate dough by punching down. Roll into a 10-inch rope; cut into 10 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
  6. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray. Place dough balls into the prepared skillet; brush tops with melted butter and sprinkle with remaining 1 tablespoon rosemary. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.
  7. Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 20-24 minutes.
  8. Serve warm.

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