Skillet Rolls

By JanetLynn198

4.5 stars from 10 reviews
One reviewer substituted some of the flour for cake flour and said they were softer or fluffier.
One reviewer let the yeast bloom with the warm liquids for 10 mins, added ingredients then kneaded with dough hook for 5 mins. Let rise.

Ingredients

• 1 (.25oz) package active dry yeast
• 1/4 cup warm water
• 1 cup warm buttermilk* (110-115F)
• 1/4 cup butter or margarine, softened
• 1/4 cup sugar
• 1 tsp salt
• 1/4 tsp baking soda
• 1 egg
• 4 cups all-purpose flour
• 1 tbsp cornmeal
• 1 tbsp butter or margarine, melted

Preparation

Step 1

1. In a mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, salt, baking soda and egg. Beat until blended. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 mins.

2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; knead for 5 mins. Divide into 24 pieces. Shape each into a ball. Grease a 12-in. ovenproof skillet and sprinkle with cornmeal.

3. Place rolls in prepared pan. Cover and let rise until doubled, about 40 mins. Drizzle butter over rolls. Bake at 375F for 18-20 mins or until golden brown. Remove from skillet to a wire rack to cool.