Homemade Dinner Rolls (Soft Skillet Dinner Rolls)

These Soft Skillet Dinner Rolls are pillowy, golden and brushed with melted butter right out of the oven. A small batch of simple dough, just flour, yeast, milk, butter, sugar, salt and one egg yolk, makes about 12 tender rolls baked side by side in a 10-inch cast iron skillet. They are the easy homemade dinner rolls you will want on the table for weeknights and holidays alike. If you love baking with yeast, try our easy homemade cinnamon rolls next.

Why You’ll Love These Skillet Dinner Rolls

• Soft and fluffy: milk, butter and an egg yolk make a rich, tender crumb.
• Small batch: about 12 rolls, perfect for a family dinner.
• One pan: cast iron dinner rolls bake up with golden bottoms and pull-apart sides.
• Buttery tops: a final brush of melted butter keeps the tops shiny and soft.
• Simple pantry ingredients: nothing fancy, just classic yeast roll basics.

Ingredients for Skillet Dinner Rolls

For the dough

• 1/3 cup warm water (about 105F to 110F)
• 1 1/4 teaspoons active dry yeast
• 2 tablespoons sugar
• 1/3 cup milk, warmed
• 2 tablespoons salted butter, melted
• 1 large egg yolk
• 2 cups all-purpose flour, plus a little for kneading
• 1/2 teaspoon salt

For the skillet and tops

• 2 tablespoons salted butter, divided (1 tablespoon softened for the skillet, 1 tablespoon melted for brushing)

Ingredient Notes

• Yeast: active dry yeast is proofed in warm water first. If you use instant yeast, you can mix it straight into the flour.
• Water and milk temperature: they should feel warm, not hot. Liquid that is too hot can kill the yeast.
• Salted butter: the 4 tablespoons are split between the dough, the skillet and the tops for flavor in every bite.
• Egg yolk: adds richness and a soft, golden crumb.
• Flour: all-purpose flour keeps the rolls light. Add only enough extra flour to stop the dough from sticking.

Instructions

1. Proof the yeast: in a large bowl, stir the warm water, yeast and 1 teaspoon of the sugar. Let it sit 5 to 10 minutes until foamy.
2. Add the wet ingredients: whisk in the warm milk, 2 tablespoons melted butter, the remaining sugar and the egg yolk.
3. Make the dough: add the salt and about 1 3/4 cups of the flour. Stir until a shaggy dough forms, then add the remaining flour a little at a time until the dough pulls away from the bowl.
4. Knead: turn the dough onto a lightly floured counter and knead 6 to 8 minutes until smooth, soft and elastic. It should feel slightly tacky but not sticky.
5. First rise: place the dough in a lightly buttered bowl, cover, and let it rise in a warm spot for about 1 hour, until doubled.
6. Prepare the skillet: grease a 10-inch cast iron skillet with 1 tablespoon softened butter.
7. Shape: punch down the dough and divide it into 12 equal pieces. Roll each into a smooth ball by tucking the edges underneath, then arrange them in the skillet.
8. Second rise: cover and let the rolls rise 30 to 45 minutes, until puffy and touching each other. Meanwhile, heat the oven to 375F (190C).
9. Bake: bake 18 to 22 minutes, until the tops are deep golden and the rolls sound hollow when tapped (about 190F inside).
10. Butter the tops: brush the hot rolls with the remaining 1 tablespoon melted butter. Cool a few minutes, then pull apart and serve warm.

Tips for the Best Homemade Dinner Rolls

• Check the yeast: if it does not foam after 10 minutes, start again with fresh yeast.
• Go easy on extra flour. A softer dough bakes into softer rolls.
• Use a warm, draft-free spot for rising, such as an oven with only the light on.
• Make the balls the same size so they bake evenly; a kitchen scale helps.
• If the tops brown too fast, lay a piece of foil loosely over the skillet for the last few minutes.

Serving Ideas

• Serve with a holiday spread alongside candied yams and roast turkey or ham.
• Pair with soups and stews for dipping.
• Split and fill with leftover ham or turkey for little sliders.
• Serve with honey butter or jam for breakfast.

Variations

• Garlic herb: stir 1/2 teaspoon garlic powder and chopped parsley into the butter for brushing.
• Honey butter tops: mix 1 teaspoon honey into the melted butter before brushing.
• Cheesy: sprinkle shredded cheddar over the rolls before baking.
• Sweet breads: love an enriched dough? Try our eggnog bread or a festive poppy seed roll.

Storage

Store cooled rolls in an airtight container or bag at room temperature for up to 2 days. Rewarm wrapped in foil at 300F for about 10 minutes. To freeze, wrap the cooled rolls well and freeze up to 3 months, then thaw at room temperature and rewarm. Stale leftovers make a great base for old-fashioned bread pudding. For more yeast dough basics, see this guide to yeast breads, and for kitchen hygiene, the FDA safe food handling tips.

FAQ

Can I make these dinner rolls ahead?

Yes. After shaping, cover the skillet and refrigerate overnight. Let the rolls sit at room temperature for about 1 hour to finish rising, then bake.

Do I need a cast iron skillet?

No. A 9-inch round cake pan or an 8-inch square pan works too, though the bottoms will be a little less golden.

Why are my rolls dense?

Usually too much flour, dead yeast or not enough rising time. Keep the dough soft and let it truly double.

Can I use instant yeast?

Yes. Use the same amount and mix it with the flour; the first rise may be a little faster.

How do I know the rolls are done?

They are deep golden on top, sound hollow when tapped, and read about 190F in the center.