Need some help get you started on the upcoming holiday cooking frenzy? Well, here’s a fun recipe for the most delicious, herb-crusted rolls to have ever graced a cast-iron skillet.
Yep, you heard that right – you can whip up a batch of light and fluffy dinner rolls using the same type of old-timey cookware that was grandma’s “holy grail” kitchen item back in the day.
What makes this delectable recipe impossible to resist is the fresh herbs and Parmesan cheese that’s generously drizzled on top. Can you say YUM?
Even better, you can put these beautiful little babies on your table in under an hour thanks to the quick-rising dough that puffs up right there in the pan.
First, Let’s Prep:
This recipe uses standard ingredients that every home baker should already have in their pantry. If you’re missing something, your nearest grocery store will have it.
You’ll also need a mixer with a dough attachment – because it just makes life easier, you know?
First I’ll summarize everything with pictures (so you can drool over how easy this is), and then at the bottom of this article, you can find a list of the full ingredients, precise measurements, and complete directions.
Ready to get started? Great, let’s do this!
Fill a bowl with warm water. Add the active dry yeast and sugar. Mix it around with a fork and let it sit until the mixture becomes frothy.
Next add flour, egg, olive oil, and salt to the bowl.
Give everything a good spin using the dough attachment on your stand mixer.
Use the low speed to incorporate all the ingredients, then take it up a notch to the medium and continue to mix until a dough ball forms.
Now your dough baby is ready to be weighed on a kitchen scale. Once you know how much it weighs, divide it into 12 small rolls.
If you don’t want to use the scale, you can just eyeball it. Whatever works for you!
Roll the little pieces of dough around until they look like round donut holes, then arrange them on a lightly greased cast-iron skillet.
Cover with a clean tea towel and let the dough rise right there in the pan for about 30 minutes.
(P.S. The more well-seasoned the skillet, the better! If you don’t know what that means, here are some instructions from Southern Living on how to “season” and care for your cast-iron skillet.)
Now it’s time to bring together the fresh herbs that make these cast-iron rolls so delish! In three separate little saucers, c0mbine together:
Thyme + lemon zest
Parsley + parmesan
Rosemary + pepper
Don’t skip the fresh herbs if you can help it – that’s what makes this taste so much better than all the bland dinner rolls out there.
Now it’s time for the egg wash. Make sure to get that brush between every little nook and cranny, because you want the herbs to stick to as much surface area as possible.
Now, this is where it gets really good! Generously sprinkle the herb mixture on top of the rolls.
Sprinkle the thyme and lemon mixture on 4 rolls, then layer on the parsley and parmesan on another 4 rolls, and finish the remaining 4 rolls with rosemary and cracked pepper.
Want to give it a tiny bit of a garlicky kick? Then sprinkle a dash of fresh garlic over the whole lot! It’s not part of the “original” ingredients listed here, but it’s okay to be a recipe rebel now and then – if you dare!
Bake at 375 degrees Fahrenheit for 18 to 20 minutes, then prepare to be awed at your amazing baking prowess!
And if you happen to scarf down every single last roll before your guests arrive, all it takes is an hour to make another batch of warm, herb-crusty goodness.
- 1 cup of warm water
- 1 tablespoon active dry yeast
- 1 tablespoon granulated white sugar
- 3 1/2 cups all-purpose flour (make it gluten-free with Bob’s Red Mills)
- 1 large egg
- 1/4 cup olive oil
- 1 teaspoon salt
- 2 teaspoons fresh thyme
- 1 teaspoon lemon zest
- 2 teaspoons minced fresh parsley
- 2 teaspoons grated Parmesan cheese
- 2 teaspoons fresh rosemary leaves
- 1/2 teaspoon freshly cracked black pepper
- 1 large egg, beaten
- kosher salt
- Attach the dough hook to your stand mixer.
- Fill a bowl with 1 cup of water, then add 1 tablespoon of active dry yeast and 1 tablespoon of sugar. Mix it around with a fork until it becomes frothy (around 10 minutes).
- Add flour, egg, olive oil, and salt to the mixture, then beat on low to incorporate all the ingredients together.
- Once the ingredients are incorporated, mix at medium speed until the dough forms into a big ball.
- Lightly oil a 10-inch cast-iron skillet (pre-season it first).
- Divide dough into 12 equal portions and roll them into little round balls. Arrange them on the skillet, with 8 balls circling around the outside and 4 in the center.
- Cover skillet with a clean tea towel and let dough rise for 25 to 35 minutes in a nice warm spot.
- In three separate saucers, mix together the thyme and lemon zest, parsley and Parmesan, and finally, the rosemary and pepper.
- Preheat oven to 375°F (190°C).
- Brush the beaten egg on top of the risen rolls.
- Sprinkle the three different herb mixtures onto four rolls each.
- Bake for 18 to 20 minutes, or until golden brown. They’ll continue to bake in that very hot cast-iron skillet, so don’t overcook them.
- Let the rolls cool before you dig in.
- Repeat recipe at least once a week for a happy tummy!
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