Buttermilk Parker House Skillet Rolls
Serves: Makes 16
  • ¼ cup warm water (105° to 110°)
  • 1 teaspoon active dry yeast
  • ¾ cup warm whole buttermilk (105° to 110°)
  • 6 tablespoons unsalted butter, melted and divided
  • ¼ cup sugar
  • 4½ cups all-purpose flour, divided
  • 2 large eggs
  • ¾ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  1. In a small bowl, stir together ¼ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. In another small bowl, whisk together buttermilk, 4 tablespoons melted butter, and sugar.
  3. In the bowl of a stand mixer fitted with the dough hook attachment, beat buttermilk mixture, yeast mixture, 2¼ cups flour, eggs, salt, and garlic powder at medium-low speed until combined, about 2 minutes. Reduce mixer speed to low. Add remaining 2¼ cups flour, ½ cup at a time, beating until a smooth ball forms, about 2 minutes.
  4. Turn out dough onto a lightly floured surface, and knead for 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  5. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 16 equal pieces, and shape into balls. Cover and let rest for 5 minutes. Roll balls into 4-inch circles. Brush with remaining 2 tablespoons melted butter, and fold in half. Place in a 12-inch cast-iron skillet. Cover and let rise until doubled in size, about 30 minutes.
  6. Preheat oven to 350°.
  7. Bake until golden brown, about 30 minutes, covering with foil to prevent excess browning, if necessary. Let cool for 10 minutes before serving. Brush with melted butter, if desired.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/buttermilk-parker-house-skillet-rolls/