Easy Skillet Rolls with Porcini Sea Salt
Savory skillet dinner rolls topped with porcini sea salt. Use frozen or homemade dough for a quick steak or holiday side.
These rolls are extra savory with help from the porcini sea salt. Extra good as a side for a steak dinner or holiday feast.
- Use a well-oiled cast-iron skillet and give frozen rolls time to rise until doubled, about 2 hours.
- Brush with melted butter and sprinkle porcini sea salt before baking at 400°F for 12 to 17 minutes.
- Works with store-bought frozen rolls or your own dough. If the skillet is too small, use a second pan or a pie plate.
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Frequently Asked Questions
What is porcini sea salt and can I substitute it?
Porcini sea salt is sea salt blended with ground porcini mushrooms for an earthy, savory flavor. If you do not have it, mix sea salt with a small amount of dried porcini powder or use plain sea salt with a pinch of garlic powder and a little mushroom powder or soy sauce powder to add umami.
Can I use thawed or fresh rolls instead of frozen ones?
Yes. Thawed store-bought rolls or fresh dough both work. If rolls are thawed, let them rise in the oiled skillet until doubled. Fresh dough may need less rising time, so watch for the doubled size before baking.
What size skillet should I use and what if all 12 rolls do not fit?
A 10 to 12 inch cast-iron skillet is ideal. Leave space for the rolls to expand. If your skillet cannot hold all 12, bake the extra rolls in a second skillet or a pie plate.
How do I keep the rolls from sticking to the skillet?
Coat the skillet with a thin layer of olive oil or melted butter before placing the rolls. For non-cast-iron pans, use a little more oil or line with parchment. Letting the rolls rise fully also helps them release more easily after baking.
Can I make the rolls ahead of time and how should I store leftovers?
Yes. You can assemble and refrigerate earlier or use frozen rolls straight from the freezer. Store leftovers cooled in an airtight container at room temperature for up to 2 days, in the fridge up to 4 days, or freeze up to 2 months. Reheat in a 350°F oven for 8 to 10 minutes.
How do I know when the rolls are done baking?
They are done when the tops are golden brown and the bottoms sound hollow when tapped. For a precise check, the internal temperature should be about 190°F to 200°F. Baking time is usually 12 to 17 minutes at 400°F but can vary with pan type and roll size.
Can I make these using homemade bread dough?
Absolutely. Use your favorite dough, shape the rolls in the oiled skillet, cover, and let rise until doubled. Then brush with butter, sprinkle porcini sea salt, and bake the same way. Adjust rising and baking times based on your dough recipe.
What is porcini sea salt and can I substitute it?
Porcini sea salt is sea salt blended with ground porcini mushrooms for an earthy, savory flavor. If you do not have it, mix sea salt with a small amount of dried porcini powder or use plain sea salt with a pinch of garlic powder and a little mushroom powder or soy sauce powder to add umami.
Can I use thawed or fresh rolls instead of frozen ones?
Yes. Thawed store-bought rolls or fresh dough both work. If rolls are thawed, let them rise in the oiled skillet until doubled. Fresh dough may need less rising time, so watch for the doubled size before baking.
What size skillet should I use and what if all 12 rolls do not fit?
A 10 to 12 inch cast-iron skillet is ideal. Leave space for the rolls to expand. If your skillet cannot hold all 12, bake the extra rolls in a second skillet or a pie plate.
How do I keep the rolls from sticking to the skillet?
Coat the skillet with a thin layer of olive oil or melted butter before placing the rolls. For non-cast-iron pans, use a little more oil or line with parchment. Letting the rolls rise fully also helps them release more easily after baking.
Can I make the rolls ahead of time and how should I store leftovers?
Yes. You can assemble and refrigerate earlier or use frozen rolls straight from the freezer. Store leftovers cooled in an airtight container at room temperature for up to 2 days, in the fridge up to 4 days, or freeze up to 2 months. Reheat in a 350°F oven for 8 to 10 minutes.
How do I know when the rolls are done baking?
They are done when the tops are golden brown and the bottoms sound hollow when tapped. For a precise check, the internal temperature should be about 190°F to 200°F. Baking time is usually 12 to 17 minutes at 400°F but can vary with pan type and roll size.
Can I make these using homemade bread dough?
Absolutely. Use your favorite dough, shape the rolls in the oiled skillet, cover, and let rise until doubled. Then brush with butter, sprinkle porcini sea salt, and bake the same way. Adjust rising and baking times based on your dough recipe.
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