Skillet Dinner Rolls
Skillet rolls have been a relished addition to a hot meal for centuries here in New England. Before the innovation of stoves, as we know them today, rolls and biscuits were prepared and cooked in cast iron inside fireplaces, reflector ovens and even wood stoves of old. The crispness found both on the bottom and tops of each roll cooked in cast iron cookware can't be duplicated with any other cookware.
Because of the inexpensive nature of cast iron skillets, many families should own at least one. They far outlast even the most modern cookware, along with cooking far more evenly. If seasoned correctly, cast iron will not stick, and this nonstick property will last the lifetime of the skillet. While many newer purchased cast iron pans are already factory seasoned, older skillets may need this special touch. Simply scrub the inside, outside and handle of the pan with hot, soapy water to remove any dirt and/or rust. Towel dry and rub in 2 tablespoons vegetable oil all over the skillet. Place, upside down, on the top rack in your oven(the hottest part) and turn on at 350-degrees F. Let bake for one hour and turn heat off. After 30 minutes longer or until cool enough to handle, remove skillet from oven and you are ready to use immediately.
To clean after using, just place skillet in hot water with NO SOAP and wash clean, using a nylon brush if necessary. Dish soap will remove seasoning.
For 4 people
- 1 cup(s) warm water
- 2 packets active dry yeast
- 1/2 cup(s) maple syrup or honey
- 1/4 cup(s) butter or margarine, melted
- 2 eggs, beaten
- 1 teaspoon(s) salt
- 2 - 3 cups flour
Skillet Dinner Rolls Directions
- Preheat oven to 375-degrees F. Mix together water, yeast and maple syrup in a tabletop mixing bowl or, if doing by hands, a large bowl. Let sit for 6-7 minutes, or until starting to foam. With the paddle attached, start mixing on low while adding the melted butter and eggs slowly. Add the salt and flour, a 1/2 cup at a time, until the dough forms a ball that releases itself from the side of the bowl at each turn of the hook.
- Remove bowl from mixer,. as well as the hook from the dough. Transfer to a lightly floured work surface. Roll into small, round rolls, making about 10-12,. Place these rolls in a cast iron skillet snugly.
- Cover skillet with damp paper towel or cloth and let rise in a warm spot until double in bulk. Remove paper towel, brush the tops of each roll with extra melted butter and bake 20-22 minutes, or until browned well on top.