Herb Skillet Rolls

So far, so good, with trying a new skillet bread recipe each week. Here’s what’s on the menu for this week – Herb Skillet Rolls.

Herb Skillet Rolls

1 cup whole milk, warmed 
2 1/4 teaspoons yeast
1 tablespoon sugar
1 egg
1/4 cup butter, melted and divided
1 teaspoon salt
2 teaspoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon garlic powder
3 cups flour
1 tablespoon gluten
sea salt

Put warm milk in a mixing bowl. Sprinkle yeast and a bit of the sugar over, give a quick stir, and let set for a few minutes to get frothy.

Stir in the remaining sugar, egg, 2 tablespoons of the butter, the salt, herbs (can use fresh if desired, but increase the amount), and 2 cups of flour with the gluten. Mix for a couple of minutes, then add the remaining cup of flour, and more if necessary, until you have a soft, slightly sticky dough.

Turn onto a floured surface, knead for a couple of minutes, then place in a greased bowl in a warm spot to rise for 2 hours, or until doubled.

Punch down the dough. Form into 12 equal-sized balls and place in a greased iron skillet. Brush with remaining melted butter and sprinkle with sea salt. Let rise until doubled again, about 30-45 minutes.

Bake in a pre-heated 350 degree oven for 25 minutes, or until tops are golden brown. Serve warm. 

They were the perfect accompaniment for our Chicken Piccata, and I’m looking forward to coming up with ideas for using the rest of the rolls. I’m thinking of making a sandwich or two, maybe some soup for dipping, or as a side for scrambled eggs; what else would you suggest?

They did work for sandwiches! And also with our scrambled eggs.