Garlic Parmesan Skillet Rolls {Yeast Dough!}

5 from 1 vote

Garlic Parmesan Skillet Rolls {Yeast Dough!}

This garlic parmesan dinner rolls recipe uses a cast iron skillet to make fluffy yeast rolls coated in garlic-herb butter and parmesan cheese.

Prep Time1 30

Cook Time30

Total Time2

Course: Side Dishes

Cuisine: American

Keyword: cast iron skillet rolls, dinner rolls in a skillet, garlic butter skillet rolls, garlic dinner rolls, skillet dinner rolls

Servings: Servings

Calories: 234kcal

Author: Sunena Anand

Equipment

Ingredients

2 ¼ teaspoon Active dry yeast
1 tablespoon Granulated sugar
¼ cup Room temperature water
1 cup Whole milk warmed to room temperature
¼ cup Salted butter softened
1 Large egg
4 ½ cups All purpose flour
2 teaspoon Garlic powder
½ tablespoon Sea salt
2 teaspoon Baking soda
¼ cup Water

Garlic Butter Topping

½ cup Salted butter melted
4 cloves Garlic finely minced
¼ cup Parmesan cheese finely grated
1 tablespoon Flat leaf parsley finely chopped

Instructions

Add the lukewarm water, milk, sugar and yeast to the bowl of a stand mixer. Let the yeast activate and foam up for 7-10 minutes.
2 ¼ teaspoon Active dry yeast, 1 tablespoon Granulated sugar, ¼ cup Room temperature water, 1 cup Whole milk
While the yeast is activating, mix together the dry ingredients in a mixing bowl, and set aside.
4 ½ cups All purpose flour, 2 teaspoon Garlic powder, ½ tablespoon Sea salt, 2 teaspoon Baking soda
Once the yeast has started to froth and form bubbles in the mixing bowl, add the softened butter and egg to the mixing bowl. Using the dough hook, lightly agitate the butter and egg to break them apart into the liquid. The mixture will look separated - this is normal.
¼ cup Salted butter, 1 Large egg
Add the dry ingredient mixture to the stand mixer, and knead using the dough hook attachment for 3-5 minutes. If your dough appears to be too dry, slowly add in some of the extra water until the dough is soft and has come together into a ball.
¼ cup Water
Cover the mixing bowl with plastic wrap or a clean tea towel and place the bowl in a warm space. Allow the dough to rise for 35-40 minutes.
While the dough is rising, mix together the melted butter, minced garlic, and parsley, and set aside.
½ cup Salted butter, 4 cloves Garlic, 1 tablespoon Flat leaf parsley
Once the dough has risen, punch it down using your hand and transfer the dough ball to a cutting board. Portion the dough into 16 even-sized pieces, and roll each portion into a ball. Preheat the oven to 375°F.
Pour a quarter of the butter mixture on the bottom of a cast iron skillet. Arrange the dough balls in the skillet with some space in between each ball. Cover with plastic wrap or a tea towel, and let the rolls rise for another 25-30 minutes.
Once the rolls have risen in the skillet, drizzle with half of the remaining butter mixture, and bake in the oven for 25-30 minutes.
Remove the cooked rolls from the oven once the tops are golden brown, and brush with the remaining garlic butter. Sprinkle the tops with the grated parmesan, and serve.
¼ cup Parmesan cheese

Notes

Give the yeast time to activate: Giving your yeast time to activate will also give you the opportunity to ensure that your yeast is still good to use. If it does not foam, it could have gone bad and will not give you a light, fluffy dough as a result.
Allow the mixer to knead the dough: Allow your mixer to knead the dough for a few minutes before you let the dough rest. This will ensure that the dough is nice and smooth and will rise nicely!
Keep the dough in a warm place: I recommend putting your mixing bowl into the oven with the light on. This will create a warm environment for the yeast to get to work and help the dough rise.

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