Friday, September 3, 2010

Garlic Skillet Rolls

These were awesome.  Rowdy declares them the best rolls ever (well at least from my kitchen.)   If you don't have a cast iron skillet, you really should get one. 

Divide dough into 12 pieces.

Here they are after rising a bit.  Almost ready for the garlic butter.


Here they are in the oven...

Garlic Skillet Rolls
  • 1 T. yeast
  • 1/4 c. sugar (I use the raw cane stuff)
  • 1-1/2 c. water
  • 4 c. flour
  • 1 t. salt
  • 1/4 c. butter, melted
  • 5 cloves garlic, minced
Combine yeast, water and sugar in bowl of stand mixer.  Let proof for 5 minutes. Add flour and salt. With dough hook, knead for 5 minutes, adding a little more water or flour as needed.  The dough should pull away from the sides and the bowl should look clean. Shape into a ball and let rise in mixing bowl for 45 minutes or until doubled. Punch down dough and divide into 12 pieces. Shape each piece in a ball and place in cast iron pan that has been sprayed with nonstick spray.  I have a big cast iron pan so my pan fit all 12 rolls.  You may have to use 2 pans if yours is smaller than 11-3/4 inches. Let rise until doubled and touching. Preheat oven to 400 degrees.  Once rolls have doubled, melt butter and mix with garlic. Brush on rolls, being careful not to deflate the rolls.  I use a spoon at the end to evenly distribute the garlic pieces. Bake for 25 to 30 minutes, until golden brown and serve immediately.  I am not sure how these would taste if made ahead...they do get devoured quickly and there are never any left to try at room temperature!

1 comment:

  1. Let me just say. These are so scrumptious!!! I would eat the whole pan if I could (starting with that little on in the middle that looks like it has just enough doneness;)!!



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