About the Recipe
Sometimes things are simple and delicious, like this recipe. All you need is a cast-iron pan, butter, and frozen yeast roll dough. You can buy frozen roll dough from your grocery store. Or you can make them from scratch if you have time. The instructions for both are below. They are soft, covered in butter, and delicious. They are prepped, cooked, and served in the cast iron pan.
Pre-Made Dough
This is truly the easy way out of making these rolls. This is usually the method I use. I buy the Kroger brand dinner roll dough. I do this to save time, and the rolls are delicious.
Scratch Dough
I provided this recipe in case you want to make it all from scratch. It is simple but it does require more time. Your family will be just as happy. You can also try making my yeast rolls.
Equipment Needed
You will need a 10″ or 12″ cast iron skillet. That’s it. Oh yeah, and the oven.
Dinner Rolls in Butter
Ingredients
Pre-Made Dough
Dough from Scratch
Instructions
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Pre-Made Dough
Let half of the butter come to room temperature.
Butter the inside of a 10" cast iron skillet with softened butter.
Evenly space about 18 frozen dough balls in the buttered pan.
Cover with parchment or wax paper and refrigerate until about 3 hours before you plan to cook them
About 3 hours before cooking, remove them from the refrigerator and let them come to room temperature.
About an hour before cooking, remove the parchment paper and move the pan to a space on the counter near the stove/oven where it is warmer so the dough can finish proofing (rising) until they're about double in size.
When it is time to cook, place them in the oven preheated to 350 degrees Fahrenheit.Â
Cook for 15-20 minutes until golden brown.
Remove from the oven and brush them with the remaining butter.
Serve in the pan.
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Making From Scratch
Heat milk to 105-115 degrees Feirenheight. Do not use if below or above this temperature zone. If it is too hot, the heat will kill the yeast and your bread will not rise. If it is too cool, the yeast will not activate and your dough will not rise.
Add the yeast and sugar to the warm milk.
Let this mixture rest for about 5 minutes. The yeast should start to look like beige pudding. This means your yeast is active.
In your mixing bowl add the flour and salt, and stir to mix well.
After the yeast has bloomed (about 5 minutes), add the oil, milk, sugar, and yeast mixture to the dry ingredients and stir to form the dough. You can also use a stand mixer to do this. Knead for about 15 minutes by hand or 8 minutes on #2 in your stand mixer, to make sure everything is well mixed.
Coat the inside of a mixing bowl with 1 T of oil and place the ball of dough in the bowl, cover, and let proof until doubled in size in a warm moist area of the kitchen. About 45 minutes.
Turn the dough out onto a floured surface and knead for about 30 seconds by hand, adding small amounts of flour if the dough is too sticky.
Using a rolling pin, roll the dough out to about 9x12", fold over, and roll it back out to 9 x 12 again. Repeat this until you have folded and rolled the dough out 4 times. When complete, cut the dough into 12 equal portions.
Shape the portions into balls.
Butter the inside of a 10" cast iron skillet or similar-sized baking pan or dish.
Arrange the dough balls in the pan and cover. Let rest for about 45 minutes or until the dough has doubled in size.
Preheat oven to 350.
Place the rolls in the oven and bake for about 15 minutes or until the tops are golden brown.
Remove the rolls from the oven and spread unmelted butter all over the tops of the rolls. It is OK if butter goes down the sides and into the pan.
Enjoy.
