Skillet Rosemary Garlic Rolls

Homemade bread is one of my most favorite things in the world. And so is garlic. So it made sense to pair them together in these homemade skillet rosemary garlic rolls.

skillet rosemary garlic rolls

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Homemade bread, in my opinion, is one of those foods that you make no matter what. Feeling sad? Make some bread to cheer you up. Cold outside and you want something hearty? Make some bread. It’s hot outside and don’t want a huge dinner? Eat some homemade bread slathered in butter or honey.

Homemade bread was one of the first things I ever “conquered” as I began my quest to live a homesteading life. Years ago I first started with a bread maker and that was pretty awesome. I loved the way the machine did so much of the work and then I would know it was close to being done when the smell of fresh bread filled the air.

However, the bread maker made pretty small loaves. So, as we began adding kids to our family I decided I had to give up the bread maker and learn how to do it in the oven. The bread maker loaves would be gone in an hour and so it just wasn’t adequate anymore.

Thankfully I discovered baking bread in the oven really wasn’t that difficult once you knew the basics. I was able to make four full size loaves at a time.  If you want to learn how to make bread, you can check out this tutorial.

Once I was really comfortable making bread I started moving on to things like dinner rolls, hamburger buns, cinnamon buns, and even sourdough!

One of the best things about learning how to make your own bread is that it’s SO cheap, yet it tastes so amazing, you forget you are living on a tight budget. You can add it to the simplest meals like soups and chilis and pasta dishes and it fills everyone up.

When money is tight, we eat a lot of bread.

Okay, that’s not entirely true. We eat a lot of bread when money is NOT tight too.

We love bread.

We also love garlic so it made sense to add some garlic to some dinner rolls. How much garlic is too much garlic? We go by the “no such thing” rule.

Of course, if we know we are going out with friends we do TRY to limit our garlic intake at least a little bit. 😉 You know, in an effort to keep our friends. 🙂

Speaking of garlic, I tried to grow garlic this year. My friend gave me garlic bulbs to plant. I guess I didn’t stick them deep enough into the ground because they all popped right on out this Spring. Except one. I have ONE garlic plant growing.

I can cook some amazing bread. But gardening, that’s an area I’m still seriously working on.

Everything in due time, right? Maybe next year I can grow two garlic plants. Or if I’m REALLY lucky, maybe even three or four. 🙂

Anyways, enough about garlic and gardening, let’s get on to the baking!

For this recipe you’ll want a good cast iron skillet that can go in the oven.  This past year is when I finally bought my first cast iron cookware and frankly, I don’t know why it took me so long.  It’s the best cookware I’ve ever owned and I always pick my cast iron pots and pans to cook with over my other stuff.  If you don’t have a pan, you can grab one here.


Dissolve your yeast in the warm water and let it sit for 10 minutes so it can proof.

proof yeast

Add the oil and the egg to the yeast mixture and stir.

mix yeast

Then add the flour, sugar, and salt to the bowl.  As you can see, I’m a one bowl kind of girl.  There’s no dishwasher here so less dishes are what I am always going for.

mix bread dough

Once it’s all mixed together, knead the dough on a floured surface for about 6-8 minutes.  Not gonna lie, I’m usually kneading it closer to the 6 minutes (or less 😉 ) mostly because I am impatient.

knead dough

While you are kneading, if you find the dough too sticky, add more flour.  You want the dough to be a bit tacky, but not so wet that it sticks to your fingers.

One you are done kneading, form the dough into a ball, rub oil all over it and put it in a bowl to rise.  Use either some plastic wrap or a dish towel to cover it.

rise the dough

Let it sit to rise until it doubles in size.  Usually that takes about two hours here, but it will depend on how warm or cold your house is.

risen dough

Once it has doubled in size, punch it down.  Divide it into 12 balls and put in a greased cast iron skillet.  You want to space them out evenly but the goal here is that they will cook into each other after rising.

skillet rolls

Cover the rolls again and let them rise until double in size again, about 45 minutes to an hour.

When you are ready to bake them, preheat your oven to 350 F.

Melt your butter, add the garlic powder and rosemary, and brush the butter mixture all over the rolls.

brushed butter

Be sure to get the sides of the buns.

raw bread dough

Bake in the oven for 16-18 minutes, or until starting to turn golden brown on the top.

finished garlic skillet rolls

I’m just going to warn you now, it’s insanely difficult to NOT eat 3 of these warm out of the oven.  Usually when I make these with dinner my kids like to have a tiny bit of the main course, and two buns.  They’d go for a third, but I cut them off before they can do that.

Go – make these skillet rosemary garlic rolls today!

Skillet Rosemary Garlic Rolls

Make these delicious rolls to accompany any main dish!
5 from 2 votes
Course Side Dish


  • 1 cup warm water
  • 2 1/2 tsp yeast
  • 1/4 cup oil
  • 1 egg
  • 3 cups flour
  • 3 tbsn sugar
  • 1 tsp salt

For topping:

  • 3 tbsn melted butter
  • 1 tsp garlic powder
  • 1 tsp dried rosemary


  • Dissolve yeast in the warm water. Let it sit for 10 minutes.
  • Add oil and egg to yeast mixture. Mix well.
  • Add flour, sugar, and salt to wet ingredients. Mix well again.
  • Knead dough on a floured surface for 6-8 minutes. If the dough sticks to your fingers add a bit of flour.
  • Form the dough into a ball, rub some oil on it and place in a bowl. Cover up the bowl with either plastic wrap or a dish towel, and let it rise until double in size, about 2 hours depending on how warm your home is.
  • After it has risen, punch the dough down and divide it into 12 equal balls. Place the balls in a greased cast iron skillet. You want to arrange them with space between the balls, but once they rise again there will be no or very little space between them.
  • Cover and let rise again until double in size, about 45 minutes to an hour.
  • Preheat your oven to 350 F.
  • Mix the melted butter, the garlic powder, and the rosemary together and brush the mixture all over the rolls making sure to brush the sides of the buns.
  • Bake in the oven for 16-18 minutes, or until the tops are golden brown.
  • Take out of the oven, let cool, and enjoy!
Keyword bread, dinner rolls, skillet bread, skillet rolls


3 thoughts on “Skillet Rosemary Garlic Rolls”

  1. 5 stars
    These have become our Sunday night staple. I work 6 days a week in a factory, and rarely get to see my children and husband. Seeing as I only get Sundays off, I designate Sunday as our family day. Apart from the usuals like laundry and groceries, it is the day I bake our weekly loaves of bread and meal prep. My children have come to love these so much, that every Sunday we base our dinner menu around these rolls. Tonight it was chili, last week it was broccoli casserole, the week before a roast beef. These pait so well with everything. We all ABSOLUTELY LOVE these. Thank you again for another amazing recipe.

    1. I am so glad, Melissa! I plan to make big batch of these for thanksgiving this weekend as well. 🙂 They are definitely a favorite here.

  2. 5 stars
    These are so easy and delicious. Double win. These are now requested by my family to go withour holiday meals or anytime.

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