Rapid-Rise Skillet Rolls – The Stay at Home Chef

These quick-rise skillet rolls are perfect when you're short on time but still want soft and fluffy dinner rolls on the table. They are easy to make and you can definitely use a stand mixer, it's not necessary! All you need to put this dough together is a bowl, a spoon and a little muscle. A cast iron skillet adds a crispy bottom crust, but if you don't have one, a regular 9×13 pan works just as well!

Try us for other delicious and easy breads Jalapeno Cheese Bread or Rustic Garlic Parmesan Herb Bread.

our The best homemade dinner rolls ever Built into millions of homes around the world. They are absolutely heavenly, but we understand that sometimes you don't have three hours to make dinner rolls! If that's the case for you, this is a quick yeast roll recipe that will get you delicious rolls on nights when you may not have much time.

Material notes

• Instant Yeast: The best yeast to use in this recipe is instant dry yeast, but it may also be called store-bought fast-rising yeast, rapid yeast, or instant yeast.
• Warm water: Make sure you use hot water not hot water, otherwise the heat can kill your yeast. If the water is too hot to touch you, it's too hot for the yeast!
• honey: Honey adds flavor, but you can also use the same amount of regular granulated sugar.
• butter: Make sure the butter is melted so that the flour mixes easily.
• All-purpose flour: Start with 2 1/2 cups and add more if needed. The exact amount will vary based on moisture and how you measure the dough, but aim for a soft dough that's firm, but not sticky enough to stick to your hands. You can also use bread flour.

Instant dry yeast

Instant dry yeast is similar to active dry yeast. They can be used interchangeably in recipes, but instant dry yeast has a small grain and does not need to be dissolved in water before use. It will start working on the recipe instantly, which cuts down on the rising time. This makes instant dry yeast ideal for easy bread recipes like these rolls!

Use a 9×13 instead of a Skillet

If you don't have a cast iron skillet, don't worry! A 9×13 pan will still give you beautifully baked, soft and fluffy rolls. Simply shape the dough into 12 rolls and arrange evenly in a lightly greased 9×13 pan.

The rolls may not be as crispy on the bottom as in a cast iron skillet, but they will be perfectly golden brown on top and soft on the inside. Keep an eye on them during the last few minutes of baking as different pans may result in slightly different bake times. A lighter aluminum or glass 9×13 pan may require a few extra minutes, while a darker pan may not require any additional time.

Proof your bread

You don't need to proof your bread for this recipe, but it can come in handy during the winter months and cooler weather where your home may not be ideal enough for a quick rise. The rising time, however, may increase by more than 20 minutes if your room runs on the cooler side.

Since this is a short recipe, you can quickly proof your bread by microwaving it in a cup of water until it's steaming, and then microwave the flour. Try to get it into the microwave quickly so the steam doesn't escape and don't open the door until proofing is complete.

If you are making a large loaf recipe, or if you have a small microwave, you can proof your bread in the oven. Just preheat your oven to 150 degrees, then turn off your oven and put the dough in the oven and close the door. That first burst of heat will help your dough rise faster and the oven will stay hot long enough for your dough to rise.