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.
One Year Ago: Homemade Garlic Bread Spread
Two Years Ago: Oatmeal-Flax Chocolate Chip Cookies
Three Years Ago: Street Tacos
This recipe can be used as a traditional loaf bread,pizza dough, and for both savory and sweet rolls.Rapid Rolls
Ingredients
Instructions
Notes
*Slightly adapted from Kelsey Nixon
Mmmm. I love bread! These look delicious. Came over from the DBB. Pinned!
Thanks Emily!
Those look amazing!! My husband LOVES rolls, I’m going to have to try these out. Thanks for sharing
Thanks!
Homemade rolls baked in an iron skillet – there is nothing better!! Thanks for linking up with What’s Cookin’ Wednesday!
Hi Becky! I froze some of these rolls and want to make some today. Do you know if it is ok to thaw the rolls (because they contain eggs) on the counter for several hours?
Jessica- Honestly I’m not 100% sure! I’m actually going to be thawing out some of these rolls today too that I froze! I think it’s fine though. Just let them rise until they are doubled in size and since they are frozen I’m sure that will take a few hours.
WOW!!! I never have good luck with bun making but when I saw these on pinterest…I just had to give them a try. And I am sooooo pleased! Thanks for the great recipe. I used a cookie sheet and will pass this recipe around for sure!!!
AWESOME!!!!! I have never had luck with bun making but I can’t wait to serve these up for supper! I will be sure to keep this recipe..Thanks!!!
I’ve been making these rolls for quite a while – they’re super easy, quick and delicious. One thing though, if you want to make them sweet (I like to fill them with plum preserves or farmers cheese): use only a pinch of salt and not the 2 tsp that the recipe calls for. Trust me. I learned the hard way 😉
I’m glad you like them! Thanks for the tip about the salt. I’ll have to try that!