These skillet rolls are filled with herbs, garlic and three types of cheese. They’re soft, fluffy and oozy. Perfect straight from the pan.
Go on, dive right in. I won’t blame you. These rolls are soft and fluffy with a slightly crunchy, garlicky top. The dough is infused with mixed herbs and then the rolls are slathered in garlic butter and covered in cheese before being baked in the oven. They’re so easy and sooooo good.
As with any bread, you’ll need to give these skillet rolls some time on their own. They need ‘me time’. They need a bit of mixing, a bit of kneading and then to be left alone to rise. Then they want to be rolled into balls, nestled into the skillet and tucked into a blanket of cheese before being left alone again. This is important – you want that second rise to get them as light as clouds. Clouds of cheese, herbs and garlic. The best kind of clouds.
- 500g/4cups strong white bread flour, plus extra for dusting
- 7g (one sachet) fast-action dry yeast
- 3 tsp dried mixed herbs
- 2 tsp salt
- 1 tsp caster sugar
- 325ml/1 ⅓ cups water (lukewarm)
- 3 tbsp olive oil
- Extra flour for dusting
- 125g mozzarella, torn into small pieces
- 50g cheddar, grated
- 25g parmesan, grated (vegetarian if necessary)
- 2 tbsp butter
- 2 garlic cloves, crushed
- 2 tsp dried mixed herbs
- Place the flour into a large bowl. Add the yeast and salt on either side (don’t let the yeast and salt touch at this stage as the salt could kill the yeast), and add the herbs and sugar.
- Make a well in the centre and pour in the warm water and oil, then stir to mix (it’s fine for the yeast and salt to touch now).
- Tip the dough onto a lightly floured surface and knead for 7 minutes or until smooth and elastic.
- Form the dough into a ball,then place it into a very lightly oiled bowl. Cover with a tea towel and leave it in a warm place to rise for an hour until doubled in size.
- Preheat the oven to 175C/350F. Lightly grease an ovenproof skillet with oil.
- Knock the dough back by kneading it for 2 minutes. Cut the dough into 12 equal-sized pieces. Roll each piece into a ball, then place into the skillet.
- Tuck the three types of cheese into the gaps around the rolls.
- Cover with a tea towel and leave in a warm place to prove for 30 minutes.
- When the rolls have proved again, melt the butter with the garlic and herbs in a pan, then brush the tops of the proved rolls. Place the skillet in the oven and bake for 25 minutes or until golden.
I made these skillet rolls in a Circulon Ultimum skillet. It’s a lovely top quality forged pan and I’m sure I’ll be using it for a lot of dishes. It is so non-stick that it doesn’t even really need oil (yay!) and at 24cm it is the perfect size for so many meals.
Here’s what Circulon has to say about the range:
“The Ultimum range features a forged edge-to-edge induction base meaning it is suitable for all hob types, whilst the reinforced base and rim guarantee perfect, fast, even heating and no warping. Featuring the easy clean patented flat surface rivet design, the range is metal utensil safe ensuring permanent non-stick durability and comes with either high heat phenolic or durable cast stainless steel fittings.”
Check out my other skillet dishes: Vegetarian Sausage Skillet Pizza, Skillet Cornbread with Manuka Honey and Cinnamon Butter and Red Pepper Shakshuka.
Me and Circulon go way back. After having loads of inferior baking trays, I went into John Lewis about 15 years ago and treated myself to a Circulon muffin tray. All these years later it is as good as new. And I like to bake, so that baby has certainly been put through it’s paces! It is so easy to clean and in perfect condition. I’m slowly upgrading all of my other baking trays to the brand, as it just lasts so well. Now that I’ve tried this incredible frying pan, I want to check out the rest of their range.
Disclosure: This post was commissioned by Circulon. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Healthy Food and Lifestyle.