Skillet Dinner Rolls

Preparation

Making homemade rolls is surprisingly easy and the end result is vastly superior to frozen or store-bought. This recipe relies on common pantry staples and can be made without an electric mixer. The combination of milk, water, and butter keeps the rolls super fluffy and tender, while a final brush of herbed butter gives them a glossy sheen and a jolt of flavor.

*This recipe originally ran stateside on HexClad.com.

1. In a small bowl, combine the yeast with 1 teaspoon of the sugar. Stir in the warm water and let sit until foamy, 5 to 10 minutes.
2. Meanwhile, in a HexClad 2 QT/2 L Hybrid Saucepan, warm the milk with 4 tablespoons of the butter over medium-low heat until the butter is melted. Set aside to cool.
3. In a large bowl, whisk the flour with the remaining 2 tablespoons of sugar and 1 tablespoon of kosher salt. Make a well in the center and add the milk and butter mixture and the foamy yeast mixture. Using a large spoon or a stiff spatula, fold in the dry ingredients until no streaks remain. Cover the bowl with a clean kitchen towel and let stand for 5 minutes to allow the flour to hydrate.
4. Grease a large bowl with olive oil and lightly dust a work surface with flour. Turn the dough out onto your work surface. Dust the top of the dough with a little more flour. Briefly knead the dough, adding more flour as needed, until the dough is smooth and elastic but still a little tacky. Transfer the dough to your prepared bowl and turn to coat in the oil. Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 hour.
5. Preheat the oven to 375°F/190°C and grease a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan. Turn the dough out onto a clean work surface and cut into 12 equal pieces. Do not use flour—you want the dough to have a little traction on your work surface. Pull the corners of each piece of dough into the middle of the dough, flip over, and roll into a ball using a circular motion with your hand cupped over the ball like a cage. Transfer the balls of dough to the prepared pan, spacing them evenly apart. Loosely cover the pan with a clean kitchen towel and let rise at room temperature until the rolls are puffed and touching, 30 to 45 minutes.
6. Bake the rolls for 25 to 30 minutes, or until they are puffed and golden brown. Transfer to a wire rack and let cool for 5 minutes.
7. Meanwhile, in a HexClad 2 QT/2 L Hybrid Saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Stir in the garlic powder and season with salt. Remove from the heat and stir in the parsley; brush the butter all over the warm rolls. Let the rolls cool slightly in the pan before serving them warm or at room temperature.