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Cast Iron Yeast Rolls
These addictively delicious Cast Iron Yeast Rolls are soft with a golden, buttery top, and baked in a cast iron skillet.
Prep Time10 mins
Cook Time20 mins
Rise Time2 hrs 30 mins
Total Time2 hrs 30 mins
Servings: 16 rolls
- 1, .25 ounce packet Active Dry Yeast NOT instant yeast
- 1/2 cup milk I use whole milk, but any dairy milk will work
- 3/4 cup buttermilk
- 3 cups plus 3 tbsp all purpose flour
- 1 teaspoon salt
- 3 tbsp sugar
- 1/4 cup butter softened
- 2 tbsp plus 1 tbsp butter melted, divided
- 1 large egg
- kosher salt to taste
Heat the 1/2 cup of milk to 100-110 degrees. Mix with packet of yeast and let sit for ten minutes.
In base of a mixer fit with dough attachment, mix together buttermilk, flour, salt, sugar, 1/4 cup of softened butter, and egg. Once well mixed, stir in the yeast/milk mixture. Continue mixing until a ball of dough forms.
Spray a bowl with cooking spray and place dough in bowl, then flip dough so that both sides of dough are covered with spray. Cover bowl with a clean dish towel or plastic wrap. Let sit in a warm place, without a draft, and rise until doubled in size, about 75-90 minutes.
Gently pat down dough. Spread dough in a long rectangle on a working surface. Cut into 16 equal parts and form each chunk of dough into a ball.
Melt 2 of the remaining tbsp of butter. Brush the inside of a 12" cast iron skillet with some of the butter. Place dough in skillet, evenly spaced.
Brush the top of each dough ball with the remaining melted butter. Cover with a dish towel and allow bread to rise until almost doubled in size, about 60 minutes.
Preheat oven to 375 degrees. Bake rolls until golden on top, about 18-20 minutes. Remove from oven. Melt remaining tbsp of butter and brush over top of rolls. Lightly sprinkle the top of each roll with kosher salt, to taste.
Calories: 161kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 209mg | Potassium: 56mg | Sugar: 3g | Vitamin A: 200IU | Calcium: 28mg | Iron: 1.2mg