Skillet Rolls


Baking these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and black raspberry jelly.

Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
24 servings


  • 1 (.25 ounce) package active dry yeast

  • ¼ cup warm water (105 degrees to 115 degrees)

  • 1 cup warm buttermilk* (110 to 115 degrees F)

  • ¼ cup butter or margarine, softened

  • ¼ cup sugar

  • 1 teaspoon salt

  • ¼ teaspoon baking soda

  • 1 egg

  • 4 cups all-purpose flour

  • 1 tablespoon cornmeal

  • 1 tablespoon butter or margarine, melted


  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 minutes. 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 minutes. Divide into 24 pieces. Shape each into a ball. Grease a 12-in. ovenproof skillet and sprinkle with cornmeal. Place rolls in prepared pan. Cover and let rise until doubled, about 40 minutes. Drizzle butter over rolls. Bake at 375 degrees F for 18-20 minutes or until golden brown. Remove from skillet to a wire rack to cool.


Warmed buttermilk will appear curdled.