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Last Updated on April 11, 2025 by Melanie
Rosemary Skillet Rolls – Soft, delicious rosemary rolls bake up beautifully in a skillet. Easy for new bread bakers. Lots of charm without the fuss. Perfect serving with your favorite dinner or soup.
Hey guys!
I’m guest posting for my good friend Beth over at Home Stories A to Z today! I’ve known her since we went to MOPS together way back when our kids were preschoolers. She’s a superstar in the home decor and DIY blogging field. Her home is amazing. Get over there and check out her site, it’s awesome!
Recently Beth and I met for lunch and we talked all things bloggy. Which was incredibly wonderful for me because I don’t know many local bloggers at all. This was an incredibly nice time to get perspective and feedback from someone who is obviously doing something right. Beth has a great following on Pinterest and Facebook. And for good reason.
Thanks Beth! I appreciate the opportunity.
Click here to go check out the Rosemary Skillet Rolls and download the recipe. These are super soft and easy for the baker who doesn’t know everything. Perfect for your dinner table! Make sure to introduce yourself to Beth and tell her Melanie sent you!
Til we meet and eat again,
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Rosemary Skillet Rolls
- Total Time: 1 hour 55 minutes
- Yield: 12 1x
Ingredients
- 1/4 cup warm water (about 110 degrees)
- 2 1/4 teaspoons 1 pkg active dry yeast
- 3/4 cup warm milk (I recommend 2%, about 110 degrees)
- 2 tablespoons unsalted butter
- 1 egg (lightly beaten)
- 1 1/2 tablespoons honey
- 3 - 1/4 cups bread flour plus additional for surface
- 3/4 teaspoon salt
Topping
- fresh rosemary (chopped)
- 1 tablespoon melted butter
- sea salt
Instructions
- Combine warm water and yeast in a small measuring cup or bowl. Let it sit for 5 minutes or until frothy. Meanwhile, heat milk in a glass measuring cup in the microwave until it reaches 110 degrees. Add butter. Stir gently.
- Using a large mixing bowl and fitted with flat beater combine yeast mixture and milk mixture together. Add egg and honey. Mix for 30 seconds. Stir in 3 cups flour and salt. Once fully combined, switch to the dough hook and scrape down the sides of the bowl. Increase speed to medium. After 2 minutes, if the dough still seems sticky, add up to 1/4 cup more flour. Knead for another 3-5 minutes or until the dough comes together and is smooth. It should slap the sides of the bowl yet stick to the bottom. Let the dough rest for 10 minutes.
- lightly flour your countertop. Plop dough down and flatten into a 1/2 inch or so rectangle. Divide into 12 equal pieces using a pizza cutter or dough scraper.
- Roll each piece into a smooth round ball. Use the palm of your hand to roll gently until it pulls together.
- Place the dough balls in an oiled skillet or round pan, then cover with a kitchen towel. Meanwhile, preheat the oven to 400 degrees.
- Let rolls rise until doubled, about 30 minutes.
- Bake for 17-25 minutes or until golden brown. Brush with melted butter.
- Sprinkle with fresh rosemary and salt. Best served warm.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
these look wonderful Mel, rosemary is my favorite spice!!!
Thanks Christine! There is so much you can do with rosemary!
These rolls sound delicious! Off to snag the recipe! Such a beautiful picture too, Melanie : )
You’re so kind dear. Thanks for the sweet words!
I absolutely love skillet rolls. These sound awesome with the rosemary!
Thanks Katrina. They are super soft and really easy too.
Talking blogging is something I could do for days. I love these rolls!
Totally agree Dorothy! Maybe I can catch up with you someday…wishful thinking! 🙂
Have a great weekend.
These look perfect! I love anything with fresh rosemary! So fluffy! Can’t wait to break out my cast iron skillet for these! Pinned
I am all about those rolls and of course blog talk 🙂