Cheesy Skillet Rolls

An overhead view a bread wreath with a ramekin in the center filled with marinara sauce and is surround by festive herbs.

Course: Bread

Cuisine: American

Prep Time: 20

Cook Time: 25

Proofing time: 2

Total Time: 2 45

Servings: people

Calories: 540kcal

Author: Kris Longwell

Cheesy Skillet Rolls are amazing. The smell is intoxicating and the melty, cheesy, garlicky yumminess of these freshly made rolls is something your loved ones will be talking about for days to come. You won't believe how easy they are to make! Perfect any time of the year, but especially wonderful during the holiday season!

Print Recipe

Equipment

1 9-inch cast-iron skillet or cake pan or 12-inch skillet for smaller rolls.

Ingredients

4 cups all-purpose flour
2¼ teaspoon instant yeast
2½ teaspoon Kosher salt
1½ teaspoon granulated sugar
1¼ cups warm water (120°F to 125°F)
⅓ cup olive oil
Cooking spray
12 oz. fresh mozzarella cut into small cubes or balls, plus extra chopped
6 tablespoon unsalted butter divided
3 tablespoon Parmesan cheese grated, divided
1 tablespoon Italian parsley fresh, chopped
½ teaspoon oregano dried
½ teaspoon basil
1 teaspoon garlic powder
1 cup marinara sauce for serving (optional)
fresh herbs for garnishing the wreath, ie, rosemary, sage, bay leaves.

Instructions

In the bowl of a stand mixer with the dough hook attached, mix the flour, yeast, salt, and sugar. With the mixer on low speed, gradually add the warm water and the oil and continue beating until combined.
4 cups all-purpose flour, 2¼ teaspoon instant yeast, 2½ teaspoon Kosher salt, 1½ teaspoon granulated sugar, 1¼ cups warm water, ⅓ cup olive oil
Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes. If too dry, add small drops of water until smooth.
Spray a large bowl with cooking spray and place dough in it, turning the dough to coat it with the oil. Cover with plastic wrap, and let rise in a warm, draft-free place (about 75°F) until doubled in size, about 1 hour to 90 minutes (but could be longer).
Cooking spray
Spray a 9 to 10-inch cast iron skillet, or 9-inch baking pan, with cooking spray.
If making a bread wreath, spray the sides of a small oven-proof ramekin with cooking spray. Place the ramekin upside down in the middle of the prepared skillet or pan.
On a lightly floured surface, turn the dough out of the bowl. Knead for about 30 seconds with the heels of your hands. Pinch off a piece of dough, about 2 ounces. Flatten and place a cubed piece of mozzarella in the center. Form the dough around the cheese and form it into a smooth ball, slightly larger than a golf ball. (Be sure to leave about ½ cup of mozzarella to add to the top of the rolls).
12 oz. fresh mozzarella
Place the dough round in the skillet or pan, seam side down. Continue this process until the skillet is full and all of the dough has been used. Place smaller pinches of mozzarella between rolls, filling any holes (about ¼ cup of the mozzarella, you'll use the rest during the baking process). Cover the rolls with a kitchen towel and then return them to a warm, non-drafty area. Allow to proof for 30 minutes to an hour.
Preheat oven to 400°F. (If proofing the rolls in your unheated oven, remove them before preheating).
Melt 1 tablespoon of the butter and brush over the top of the rolls.
6 tablespoon unsalted butter
Bake for 20 minutes. Remove from oven and brush another 1 tablespoon butter (melted) over the top. Sprinkle 1 tablespoon of grated Parmesan cheese and the remaining chopped mozzarella (about 2 to 3 tbsp) over the top. Bake for another 5 minutes.
3 tablespoon Parmesan cheese
In a small bowl, melt the remaining 4 tablespoon butter, and then stir in the parsley, oregano, basil, garlic powder, and 2 tablespoon Parmesan cheese.
1 tablespoon Italian parsley, ½ teaspoon oregano, ½ teaspoon basil, 1 teaspoon garlic powder
Brush rolls with butter mixture and then serve immediately. If serving as a wreath, carefully remove the ramekin and then use spatulas to remove the rolls from the skillet or pan. Fill the ramekin with marinara sauce and place in the middle of the rolls. Garnish with fresh herbs, if desired.
1 cup marinara sauce, fresh herbs

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

This recipe can be made in a large skillet, dish, or pan. Form smaller balls of dough and be sure to allow the dough to proof a second time, for at least 30 minutes, but preferably 1 hour to 90 minutes.

This dough makes excellent dinner rolls. Just omit the mozzarella cheese. You can add the butter/herb/cheese topping, or, just top with melted butter. Cook time is about the same. Keep an eye on them, once the tops are slightly browned, they are ready.

Leftover rolls will keep covered for several days. Reheat in the microwave.

Nutrition