Friday, April 22, 2016

Skillet Herb Rolls

When I got married, my mother gave me two things (besides advice!)--a large wooden bowl and a cast iron skillet.  Both have been used extensively and I can honestly say, no kitchen should be without them.

Griswold Manufacturing, founded in Erie, Pennsylvania, started manufacturing cast iron cookware in 1865.  However, it closed in 1957 due to financial difficulties and now many of the pieces have become collectors' items. In 1910, another company, Lodge started manufacturing cast iron cookware and is still in business in South Pittsburg, Tennessee.  Joseph Lodge started the family business that has gone through two World Wars and The Great Depression with products of quality that have become a choice of cookware today.  Besides the skillet my mother gave me, I have two smaller skillets, a pie-shaped divided skillet, a biscuit skillet, and several "corn" pans I use for cornbread.

The healthy benefits of cast iron cooking is widely known; 1) you avoid toxic fumes that accompany most non-stick cookware, and 2) foods cooked in cast iron can boost your intake of iron which is crucial for maintaining energy levels and strengthens the immune system.  There is a technique to cure your pan, but once that has been done, you have a wonderful non-stick pan that you can use for so many things.  My mother baked cornbread, fried chicken, made cobblers, and cooked our weekend breakfasts in hers.  There's so many more things you can do and baking rolls is one of them.

Skillet Herb Rolls
1/4 cup warm water (110F-degrees)
1 pkg. (2 1/4 tsp.) active dry yeast
1/2 tsp. granulated sugar

The first thing in making yeast rolls is to proof the yeast.  This is done by mixing the yeast into the warm water with the sugar.  Let set until the mixture becomes foamy.  This should take 5-7 minutes.
Meanwhile, in a stand mixer, using the dough hook attachment measure the remaining ingredients:

2 2/3 cups King Arthur Bread Flour
3 T granulated sugar
1 1/2 tsp. Kosher salt or Bread Salt
1 T dried onion
1 T dried dill
1/2 tsp. baking soda
1/2 tsp. ground black pepper
1 T unsalted butter, at room temperature
1 large egg
1 cup 4% cottage cheese
Turn the mixer on Speed 2 and start mixing the ingredients.  Add the "proofed" yeast and continue mixing until the dough comes together.  It will be a bit sticky, but not to worry.  Turn the dough out onto a bread board lightly dusted with flour.
Use your hands to knead the dough into a smooth ball.  Place the ball in a large bowl that has been brushed with melted butter, right side down, then, turn it over.  Cover the ball with plastic wrap.

Let rest in a warm place for about 1 hour--I used my screen-in porch for this step since it was 79-degrees outside!

Once the dough has doubled in size, lightly grease the 10-inch cast iron skillet with melted butter.  Divide the dough into 12 pieces and form into rolls.
Cover the rolls once again with plastic wrap and set aside for 30 minutes to rise a second time.
While the rolls are rising, preheat oven to 325F-degrees.  Brush the tops with melted butter and place in the preheated oven for 20-22 minutes or until golden brown.
These rolls were flavorful and wonderfully satisfying.  Thanks Mom for the skillet! Enjoy!

12 comments:

  1. Oh how I wish I had a couple of those rolls right now. They looks so good. I love my cast iron skillet. I also have a corn bread one and a divided small skillet.

    Enjoy the weekend.
    Mary

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  2. These dinner rolls look so soft and golden brown.

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  3. Cottage cheese? Hmmm...so interesting...okay, consider it pinned!

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  4. I so agree with you about cast iron. My most cherished pan is my Mama's cast iron skillet. As soon as my kitchen is done, I'm making these rolls. Your brioche rolls were a hit for Easter, dear Susan. ♥

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  5. what beautiful looking rolls! I would like one right now with my tea. thanks for sharing
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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  6. I can't wait to try this in my Lodge skillet. Thanks for sharing.

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