Baking these rolls in a skillet makes them soft and tender. My family requests them for holiday dinners and other special occasions. I most enjoy them split and spread with butter and black raspberry jelly.
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm buttermilk (110° to 115°)
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg, room temperature
- 4 to 4-1/2 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 tablespoon butter, melted
Instructions
- In a large 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, 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. cast-iron or other 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° until golden brown, 18-20 minutes. Remove from skillet to a wire rack to cool.
