• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Girl With The Iron Cast
  • Home
  • About Me
  • Recipes
    • Recipe Index
  • Shop
  • Contact Me
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
  • Home
  • Recipes
  • About Me
  • Shop
  • Contact Me
    • Subscribe to my newsletter!
    • Privacy Policy
    • Disclaimer
  • Follow GWTIC on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Me
    • Shop
    • Contact Me
      • Subscribe to my newsletter!
      • Privacy Policy
      • Disclaimer
  • Follow GWTIC on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Baking » Cast Iron Garlic Butter Dinner Rolls

    Cast Iron Garlic Butter Dinner Rolls

    November 5, 2021

    2276 shares
    Jump to Recipe Print Recipe

    These cast iron garlic butter dinner rolls are easy to make, baked sky high, and slathered with garlic herb butter. Fluffy, airy, and buttery, this garlic butter dinner roll recipe is the perfect side to any dish you make!

    Cast iron skillet with garlic butter dinner rolls surrounded by fresh parsley

    Yeast

    blooming instant yeast in a pyrex glass

    For these garlic dinner rolls, we are going to use active dry yeast. Active dry yeast needs to be dissolved in water in order to ‘activate’ the yeast.

    1. Warm the water up to 110F-120F. The warm water will help the yeast dissolve and ‘wake it up’ from it’s dormant packaged state. Microwave the water for about 1 minute.
    2. Add the whole packet of active yeast to the warmed water.
    3. Add sugar to the yeast, this also helps activate the yeast and keeps the bread moist while baking. Whisk the water, yeast, and sugar together.
    4. Allow the yeast to activate for 5 minutes.

    Making dough

    adding milk, butter, flour, and yeast to make bread dough
    1. In an electric stand mixer with a dough hook or dough capable blender, add: milk, eggs, melted butter, kosher salt.
    2. Add in bread flour and bloomed yeast. For these dinner rolls, use bread flour instead of all-purpose flour. Bread flour contains more protein, which produces more gluten giving you an airy, fluffy, bread.
    3. On medium-low with a dough hook (or dough blade), knead for 4-5 minutes until a ball of dough is formed.
    4. If it’s still sticky you can add more bread flour if needed.

    First rise

    dough rising in a metal bowl
    1. Grease a bowl with butter and add dough ball
    2. Cover with a towel or plastic wrap and put in a warm place. Allow the dough to rise for 1 hour 30 minutes.
    3. Remove the towel from the dough after the 90 minutes. The dough should have doubled in size.
    4. Deflate the dough by pressing your fist into the middle

    Forming dinner rolls

    rolling out dough and forming into balls with hands
    1. Lightly flour a clean countertop, this will help the dough not stick
    2. Press dough into a circle
    3. Cut dough into 12 pieces using a bench scraper or large kitchen knife
    4. Take 1 dough piece and begin tucking and pinching dough into a ball

    Second rise

    dinner bread rolls in a cast iron skillet pre-bake
    1. Grease the inside of your cast iron pan with butter
    2. Place dough balls with the seam side down.
    3. Cover with towel or plastic wrap and allow the dough to rise a second time for 1 hour. The rolls will expand and fill in most of the gaps.
    4. Brush melted butter over the top of the dough balls and in the crevices.

    Baking dinner rolls

    cast iron skillet filled with fluffy dinner rolls with salt and garlic butter in bowls on outside

    In an oven at 375F, bake the dinner rolls for 20-25 minutes, until the tops are golden brown. I rotate the cast iron skillet halfway through, so the rolls get evenly browned.

    Garlic herb butter

    brushing tops of dinner rolls with garlic herb butter

    In a small bowl, add together: unsalted butter, freshly chopped parsley, and minced garlic. Right after removing the cast iron dinner rolls from the oven, brush the garlic herb butter over the tops of the rolls. Grate fresh parmesan and sprinkle flakey sea salt over the top of the garlic butter.

    Cast iron garlic butter dinner rolls

    side view of a garlic butter dinner roll on a cast iron skillet

    Serve the garlic butter dinner rolls fresh and warm. Using a spatula, remove whole circle of dinner rolls and place on a plate. Each roll will pull apart from each other, revealing the fluffy and airy interior.

    Storing dinner rolls

    close up of garlic butter dinner rolls in a cast iron skillet
    • If you can resist eating these garlic dinner rolls fresh out of the oven, they will keep in a bag at room temperature for 3 days.
    • After baking, you can freeze the rolls by separating them, then storing in a freezer safe bag.
    • To reheat, place in oven at 350F for 10-15 minutes or until warmed through.
    close up on minced garlic and parsley on top of dinner rolls

    Looking for more baking recipes?

    • No-knead Cast Iron Focaccia
    • Cast Iron Buttermilk Biscuits
    • Cast Iron Cornbread
    • Giant Cinnamon Roll
    • Dutch Baby Pancake
    cast iron skillet with garlic butter dinner rolls and one dinner roll coming out of the pan

    For the web story version of this recipe, click here!

    Made this recipe and loved it? Leave a star rating below!

    Loading…
    close up on minced garlic and parsley on top of dinner rolls

    Cast Iron Garlic Butter Dinner Rolls

    These cast iron garlic butter dinner rolls are easy to make, baked sky high, and slathered with garlic herb butter. Fluffy, airy, and buttery, this garlic butter dinner roll recipe is the perfect side to any dish you make!
    4.64 from 22 votes
    Print Pin Rate
    Course: Baking
    Cuisine: Italian American
    Keyword: cast iron dinner rolls, dinner rolls, garlic butter dinner rolls, garlic rolls
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Additional Time: 2 hours 30 minutes
    Total Time: 3 hours 5 minutes
    Servings: 12 rolls
    Calories: 269kcal
    Author: Stephanie

    Equipment

    • Lodge Pre-Seasoned Cast Iron Skillet 
    Prevent your screen from going dark

    Ingredients

    Dinner Rolls

    • 4 ½ cups bread flour plus more for dusting
    • 1 packet active dry yeast
    • â…“ cup water
    • 1 tablespoon white sugar
    • 1 cup whole milk room temperature
    • 2 large eggs lightly beaten
    • 4 tablespoons unsalted butter melted, divided
    • ½ tablespoon Kosher salt
    • 1 tablespoon unsalted butter for greasing bowl and cast iron

    Garlic Herb Butter

    • 3 tablespoons unsalted butter melted
    • 3 cloves garlic finely minced
    • 2 tablespoon finely chopped Italian parsley
    • Freshly grated parmesan cheese
    • Flakey sea salt

    Instructions

    • In a microwave safe container, heat â…“ cup water to 110F-120F (about a minute). Add in packet of yeast and tablespoon of sugar, and whisk to dissolve. Let the yeast bloom for 5 minutes.
    • Using a stand mixer or electric mixer with dough blade, add in: room temperature milk, 3 tbsp melted butter, 2 eggs, and kosher salt. Mix in half the flour with a silicone spatula, then attach dough hook. Add in rest of bread flour and bloomed yeast. Knead on low-medium for 4-5 minutes until a smooth ball forms. If dough is still sticky, add a bit more flour.
    • In a large bowl, butter the bottom and sides of the bowl and add the ball of dough. Cover with a towel or plastic wrap and place somewhere warm. Allow dough to rise for 90 minutes. Dough should double in size.
    • After dough has risen, deflate the dough by pressing your fist into the middle. Lightly flour your clean countertop and gently press into a circle. Using a bench scraper or large knife, cut dough into 12 even sections.
    • Take one piece of dough and begin tucking and pinching dough into a ball (see in-post for photos). Repeat with all dough pieces. In a butter greased cast iron skillet, place dough balls seam side down, side by side. Cover with towel or plastic wrap and allow the dough to rise a second time for 1 hour. The rolls will expand and fill in most of the gaps.
    • Preheat oven to 375F
    • Brush 1 tbsp melted butter over the top of the dough balls and in the crevices.
    • Bake the dinner rolls for 20-25 minutes, until the tops are golden brown. Rotating the cast iron skillet halfway through, so the rolls get evenly browned.
    • In a small bowl make the garlic herb butter. Whisk together: 3 tbsp melted butter, minced garlic, and parsley.
    • Right after removing the cast iron dinner rolls from the oven, brush the garlic herb butter over the tops of the rolls. Grate fresh parmesan and sprinkle flakey sea salt over the top of the garlic butter.
    • Serve the garlic butter dinner rolls fresh and warm. Using a spatula, remove whole circle of dinner rolls and place on a plate. Each roll will pull apart from each other, revealing the fluffy and airy interior. Enjoy!

    Notes

    Yeast

    • For these garlic dinner rolls, we are going to use active dry yeast. Active dry yeast needs to be dissolved in water in order to ‘activate’ the yeast.
    • The yeast will bubble and begin growing in size during the 5 minutes. If your yeast doesn’t bubble or grow, check the date it may not be good anymore.

    Flour

    • Use bread flour instead of all-purpose flour. Bread flour contains more protein, which produces more gluten giving you an airy, fluffy, bread.

    Storing

    • If you can resist eating these garlic dinner rolls fresh out of the oven, they will keep in a bag at room temperature for 3 days.
    • After baking, you can freeze the rolls by separating them, then storing in a freezer safe bag.
    • To reheat, place in oven at 350F for 10-15 minutes or until warmed through.

    *See in-post for step-by-step photos for making the recipe*

    Nutrition

    Calories: 269kcal | Carbohydrates: 37g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 313mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
    « Short Rib Ragu
    3 Cheese Baked Mac and Cheese »
    2276 shares

    Originally Published: November 5, 2021 Post Updated: February 9, 2023 Filed Under: Appetizer, Baking, Cast Iron, Recipes, Side Dishes, Thanksgiving, Vegetarian Tagged With: garlic, parsley

    Subscribe to my newsletter!

    Reader Interactions

    Comments

    1. vicki

      March 15, 2023 at 10:37 am

      5 stars
      these rolls came out perfect! I followed the directions to a tee and had great results. they were delicious and light not to mention how great they smelled baking! thanks for the recipe, I will be using this again and again. my husband thought they were store bought rolls..lol

      Reply
      • Stephanie

        March 15, 2023 at 10:59 am

        I’m so glad they turned out so well Vicki! I agree, they need to make a candle scent of them being baked haha

        Reply
    2. Hope

      December 04, 2022 at 4:20 pm

      If make ahead…freeze before buttering tops? Best tips for freezing, reheating and serving?

      Reply
      • Stephanie

        December 04, 2022 at 4:53 pm

        Hi Hope, I would freeze them right after you have made them into the small balls, before buttering. Defrost them overnight in the fridge, then proceed with the rest of the recipe as written. Hope this helps!

        Reply
    3. Beth

      March 06, 2022 at 1:20 pm

      5 stars
      I used my bread machine for the dough…so much easier. Also lined bottom of cast iron with parchment paper. Turned out fabulous and looked amazing on the table. No place here for pictures or I’d show you!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Spring Delights

    a stack of crispy eggplant, tomato, mozzarella, arugula salad, piled high on a white plate with a red tomato, basil, and parmesan cheese block in the background

    Crispy Eggplant Caprese Stack

    grilled corn, avocado, halloumi cheese, and cilantro in a white bowl

    Grilled Corn Halloumi Salad

    grilled flank steak sliced and topped with chimichurri over the top on a wooden block

    Marinated Flank Steak with Chimichurri

    steamed clams in a white wine chorizo broth

    Clams and Chorizo

    overhead photo of asian salad in a bowl with spicy peanut dressing on the side and sliced limes

    Asian Salad with Spicy Peanut Dressing

    close up of fried goat cheese cut in half surrounded by roasted beets on a bed or arugula on a white plate

    Fried Goat Cheese and Roasted Beet Salad

    More Spring Recipes...

    Footer

    Follow GWTIC on Social Media!

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Disclaimer
    • Terms of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact GWTIC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme