Cast Iron 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
- 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
- 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.
- 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.
- Lightly oil a 10-inch cast-iron skillet.
- 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.
- 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.
- Preheat oven to 375°F (190°C).
- Brush beaten egg over the tops of the risen rolls.
- Sprinkle lemon-thyme mixture over four of the rolls, rosemary-pepper onto another four, and Parmesan-parsley onto the remaining four rolls.
- 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.
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.
What others are saying
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!
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!
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!
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!
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.