These are classic soft, fluffy, buttery dinner rolls with a shiny golden top, light salt finish, and that irresistible stretchy interior when pulled apart — baked right in a cast-iron skillet just like the photo.
Yield: 12 rolls
Prep time: 25 minutes
Rising time: about 1½–2 hours total
Bake time: 18–22 minutes
Total time: roughly 2½–3 hours
Ingredients
Dough
- 1 cup (240 ml) whole milk, warmed to about 110°F / 43°C
- 2¼ tsp (7 g) instant or active dry yeast (1 packet)
- 2–3 Tbsp (25–40 g) granulated sugar or honey
- 1 large egg, room temperature
- 4 Tbsp (56 g) unsalted butter, melted and slightly cooled
- 1 tsp salt
- 3–3½ cups (360–420 g) all-purpose flour or bread flour
Finish
- 2–3 Tbsp melted butter (for brushing)
- Flaky sea salt or kosher salt, for sprinkling
Instructions
- Activate the yeast
In a large bowl (or stand mixer bowl), whisk the warm milk, yeast, and sugar/honey. Let stand 5–10 minutes until foamy (if using active dry yeast). Instant yeast can go straight in with the dry ingredients. - Make the dough
Add the egg, melted butter, salt, and 3 cups of the flour. Mix until a soft dough forms.
Knead by hand or with a dough hook for 6–8 minutes, adding more flour only as needed, until the dough is smooth, soft, and slightly tacky (not sticky). It should be enriched and pillowy. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours. - Shape the rolls
Gently deflate the dough and divide into 12 equal pieces (about 50–60 g each).
Shape each piece into a smooth ball by tucking the edges under and rolling on the counter.
Generously butter a 10- or 12-inch cast-iron skillet (or similar oven-safe pan). Arrange the rolls in the skillet, leaving a little space between them so they can expand and touch as they rise. - Second rise
Cover and let rise until puffy and nearly doubled, 30–45 minutes. They should look soft and fill the pan.
Toward the end of the rise, preheat the oven to 375°F / 190°C. - Bake
Brush the tops lightly with melted butter (optional egg wash for extra shine). Sprinkle with flaky salt.
Bake for 18–22 minutes, until the tops are deep golden brown and the internal temperature reaches about 190°F / 88°C. If they brown too quickly, tent with foil. - Finish
As soon as they come out of the oven, brush generously with more melted butter. Let cool in the skillet for 5–10 minutes, then pull apart and serve warm.
Tips for Success
- The dough should stay soft — avoid adding too much flour so the rolls stay tender and stretchy.
- Baking in a cast-iron skillet gives a beautifully golden bottom and keeps them warm longer.
- For extra softness that lasts, you can brush with butter both before and after baking.
- These freeze well: cool completely, freeze in a bag, then reheat in a 300°F oven for 10 minutes.
Serve with extra melted butter or a drizzle of honey for the full experience. Enjoy!
