These are the best rolls I have had in my life!! I am so excited to be sharing this fantastic recipe with you today. These rolls have character. The cast iron skillet makes the outside of the rolls almost crunchy and the inside super soft. The flavor is outstanding. Another huge plus is how quickly they are ready from start to finish. Once the dough comes together, you form the rolls and let them rise until doubled in size then bake them and they are ready to eat! The amount of yeast in this recipe allows the rolls to rise quickly but there is enough honey in the recipe that the sweetness balances out the flavors.
My awesome husband gave me a set of cast iron skillets for Christmas and I was so excited to use it for the first time! This here my friends is the first recipe I made in it and boy was it amazing! For those of you who don’t have a cast iron skillet, no worries, you can still make these rolls, just use a baking sheet instead. (But I highly suggest getting one!)
This recipe makes 24 rolls so if you want less you could half it, freeze half of the dough or another great thing about this recipe is the dough is great for using in sweet rolls, as pizza dough etc. Be sure to check my blog again on Thursday because I used half of this roll recipe to make amazingly delicious Pecan Sweet Rolls!
Another thing that I should note is this recipe is kind of vague about how much flour to use. The original recipe says to use 4-6 cups. After reading many reviews and making these twice I don’t think anyone used just 4 cups. So I’ve written to use 5-6 cups or a little more if needed. You are supposed to add enough flour until the dough no longer sticks to the side of your bowl. So here’s what you need to note. First of all please carefully measure out your flour. See here for more instructions on how to correctly measure your flour. Slowly add the 5 cups of flour then add in 1/2 a cup more flour at a time. When you get the right amount of flour it will start to pull away from the sides of the bowl. Even then the dough may look a little sticky but as long as you can form the dough into balls without it sticking to your hands you are good. You may need up to 7 cups of flour.
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- 3 (.25-ounce) packets active dry yeast (2 Tbsp. + ¾ tsp.)
- 1¾ cups warm water
- ½ teaspoon sugar
- ½ cup honey
- ½ cup unsalted butter, melted, plus more for brushing
- 2 large eggs, beaten
- 2 teaspoons salt, plus more for sprinkling
- 5 to 6 cups flour, plus more if needed
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the yeast, sugar, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
- On low speed, add ½ cup melted butter, and eggs. Add the 2 teaspoons salt. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
- Preheat the oven to 400 degrees F. Lightly butter or spray with cooking spray a cast iron skillet or baking sheet.
- Lightly flour your work surface and knead the dough by hand a few times. Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set in a warm place and allow to rise 20-40 minutes, or until doubled in size. Brush the rolls with melted butter.
- Bake for 20- 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
*Slightly adapted from Kelsey Nixon