Yield: 12
Sea Salt and Herb Skillet Rolls
These rolls will have your house smelling so delicous as they bake in the oven. They are soft and fluffy with so much flavor!
Prep Time
25 minutes
Cook Time
25 minutes
Additional Time
3 hours
Total Time
3 hours 50 minutes
Ingredients
- 240 g whole milk, warmed to about 110°F (1 cup)
- 7 g active dry yeast (one packet)
- 42 g honey (2 tablespoons)
- 1 large egg, at room temperature
- 56 g unsalted butter, melted and slightly cooled, divided in half (4 tablespoons)
- 6 g of salt (1 teaspoon)
- 10 g dried rosemary (2 teaspoons)
- 2 g dried basil (2 teaspoons)
- 1 g dried parsley (2 teaspoons)
- 2 g garlic powder (1 teaspoon)
- 390 g bread flour (3 cups)
- Flaky sea salt, or coarse, sea salt, for topping
Instructions
- Place the warm milk, yeast, and sugar together in the bowl of your stand mixer. Let’s sit for five minutes.
- Add the egg, half the butter, salt, rosemary, basil, parsley, garlic powder, and 1/43 of the flour. Mixed together with a dough hook, scraping down the signs with a silicone spatula as needed. Add the remaining flower. Mix on medium speed until the dough comes together and pulls away from the side of the bowl.
- Need the dough in the mixer for five minutes or until the dough is smooth and elastic.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough on the boat turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Proof the dough for 1 to 2 hours or until double in size.
- Punch the door down and turn onto a clean surface. Divide into 12 equal pieces. Each piece into a smooth ball. Arrange in a slightly greased 12″ skillet.
- Cover with plastic wrap or kitchen towel and allowed to rise for 45 to 16 minutes until puffy.
- Preheat oven to 350°F.
- Place the skillet with rolls in the bottom of the oven. Bake for 24 to 27 minutes or until golden brown on top. Rotate the pan halfway through baking.
- Once done remove from oven, brush, warm, warm rolls with remaining melted butter and sprinkle the tops with flaky salt. Cool for a few minutes before serving. Enjoy!
Notes
- start room temperature for 2 to 3 days or refrigerate for up to a week.
- if you don't have a skillet, you can use a baking pan.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 183Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 27mgSodium: 239mgCarbohydrates: 30gFiber: 1gSugar: 3gProtein: 5g
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