Cast Iron Rolls

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews


  • Rolls:
  • 1 cup warm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon granulated sugar
  • 3½ cups all-purpose flour
  • 1 large egg
  • ¼ cup olive oil
  • 1 teaspoon salt

  • Topping:
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon lemon zest
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons grated Parmesan cheese
  • 2 teaspoons fresh rosemary leaves
  • ½ teaspoon freshly cracked black pepper
  • 1 large egg, beaten
  • kosher salt, for sprinkling


  1. Fit your stand mixer with a dough hook attachment. Pour the warm water into the mixer bowl. Sprinkle yeast over the water; add sugar, stir, and let sit until foaming, about 10 minutes.
  2. Add flour, egg, olive oil, and salt to the bowl. Beat on low to begin to incorporate ingredients. Increase speed to medium and mix until the dough collects into a ball on the hook.
  3. Lightly oil a 10-inch cast-iron skillet.
  4. Divide dough into 12 evenly sized portions and roll into balls. Arrange balls into the prepared skillet, 8 around the outside and 4 in the middle. Cover skillet with a clean kitchen towel and place somewhere warm to rise until doubled in size, 25 to 30 minutes.
  5. While the dough rises, mix thyme and lemon zest together in a small ramekin. Mix parsley and Parmesan cheese together in a second ramekin. Mix rosemary and pepper together in a third ramekin.
  6. Preheat oven to 375°F (190°C).
  7. Brush beaten egg over the tops of the risen rolls.
  8. Sprinkle lemon-thyme mixture over four of the rolls, rosemary-pepper onto another four, and Parmesan-parsley onto the remaining four rolls.
  9. Bake in preheated oven until puffed and golden brown, 18 to 20 minutes. The rolls will continue to cook a little bit in the pan after you take them out, so don’t overcook them. Let cool slightly before serving.
Mealthy tip:

Gluten-free flour blends have come a long way in recent years, and it can sometimes be hard to tell the difference with regular all-purpose flour! Use your favorite blend, such as Bob's Red Mill or Cup4Cup, to make these delicious rolls gluten-free.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

These cast iron rolls are amazing! I made three batches for a party, each skillet with a different flavor. I can't choose just one, I loved the lemon-thyme, rosemary pepper and lemon flavors. They were super easy to make as well! I can't wait to whip these up again soon.

Image of Laura Griffin

Laura Griffin says:

I made these skillet rolls and used just the parmesan cheese mixture. They were really easy to make! This is the perfect recipe if you want to make a dozen rolls. They're so delicious!

Image of Alex Cabral

Alex Cabral says:

I used sea salt with rosemary, basil, and parsley for these cast iron rolls. I also refrigerated the dough overnight after it had risen, a tip that my mother taught me. All you have to do it put the dough in a bowl and cover the bowl with plastic wrap. This makes it super convenient to prepare the night before. It worked out wonderfully!

Image of Dominique M

Dominique M says:

These were perfect! I can't pick just one flavor that I liked the most. They're are great for entertaining too, I love having options. Also, I didn't add the sugar!

Image of McKenzie C

McKenzie C says:

These cast iron rolls were perfect! I skipped the herbs and opted for garlic instead. I also used the gluten free flour, as recommended, and they turned out great. I plan to make another batch for Easter!