No holiday meal is complete without fluffy dinner rolls! These 30 minute dinner rolls are made extra special with fresh herbs and garlic butter! Try these skillet dinner rolls today!

Cook Time: 15 minutes
Prep Time: 15 minutes
Yield: 12 rolls

Ingredients

• 1 cup + 2 tbsp very warm water
• 2 tbsp active dry yeast
• 1/3 cup olive oil
• 1/4 cup honey
• 1 egg, lightly beaten
• 1 tbsp fresh rosemary*
• 2 tsp dried parsley
• 2 tsp garlic powder
• 1/2 tsp sea salt
• 3 cups all-purpose flour

Garlic Butter

• 3 tbsp unsalted butter, melted
• 2 garlic cloves, minced

Instructions

1. Preheat the oven to 400 F and grease a large cast iron skillet or 11 x 7″ baking pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, pour in the warm water and stir in yeast. Allow the mixture to rest for 5 minutes, or until active and foamy. If the yeast does not foam up after 5 minutes, discard the mixture and try again with fresh yeast.
3. Add in the olive oil, honey, egg, rosemary, parsley, garlic powder, sea salt and 1 cup of the flour. Mix on low until everything is combined. Switch to the dough hook (or use a large wooden spoon) and add in the remaining flour. Mix on low to combine, about 1 minute, then turn the mixer to medium-high and knead for 5 minutes. If you aren’t using a stand mixer, knead the dough by hand for 5-7 minutes, adding just enough flour to create a soft, but not sticky, dough.
4. Seperate the dough into 2 equal halves, then separate each of those halves into another half, then into 3 equal pieces. You should have 12 pieces in total. Roll each piece of dough between your hands to form a ball, then place the ball into the greased pan, leaving a bit of space (1-2″) between them. Cover the dough with a clean dishcloth and allow the rolls to rest for 10 minutes before placing them in the oven and baking for 12-14 minutes, or until the rolls are lightly golden on top.
5. While the rolls are baking, mix together the melted butter and minced garlic. Use a pastry brush to lightly brush tops of the rolls with the mixture, once they come out of the oven. Sprinkle with additional sea salt, if desired. Serve immediately.

The rolls can be kept at room temperature, in an airtight container, for 1-2 days, or frozen after baking, once thoroughly cooled, for up to 2 months.

Notes

**If you don’t have fresh rosemary on hand, you can substitute with 2 tsp of dried rosemary