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Rhodes dinner rolls make for a great, easy accompaniment to any meal. This Italian herb skillet bread version kicks them up a bit by topping them with savory herbs. The bread is soft. It smells amazing while its baking. And the flavor is over-the-top fantastic. And there’s nothing easier to make, either!
The Perfect Rolls
You can substitute any seasonings you prefer on your Italian herb skillet bread. I found these rolls to be quite yummy with a honey-flavored BBQ rub too. If you don’t have an 8″ skillet, you can make these in a high-rimmed metal baking pan (such as a cake pan). Just make sure the roll dough balls are about 2″ apart. You have to give the rolls space to rise perfectly. Otherwise you won’t end up with perfect bread!
Also try my garlic Parmesan skillet bread and my rapid rolls, also made in the skillet.
Italian Herb Skillet Bread
Ingredients
- 7 dinner rolls Rhodes frozen dinner rolls
- ¼ teaspoon dried basil slightly crushed
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano slightly crushed
- ¼ teaspoon dried rosemary slightly crushed
- ¼ teaspoon garlic powder
- ⅛ teaspoon dried red pepper flakes
- 2 tablespoons butter melted
Instructions
- Lightly grease an 8″ cast iron skillet with shortening (or butter).
- Place rolls in skillet, starting with one in the middle and the rest around it in a circle. The rolls should be about 2″ apart.
- Cover the skillet with a towel and place in a warm place.
- Let rolls rise until touching, 4-5 hours.
- Preheat oven to 350 F.
- Combine the herbs with the butter.
- Gently brush the mixture onto the tops of the rolls.
- Bake 15-20 minutes or until golden brown.
Notes
Nutrition
Nutritional values are approximate.
