Looking for a side to go with an Italian dinner? No Knead Rosemary Skillet Rolls will complement your meal perfectly. This simple recipe is a great way to get started with using yeast and making homemade bread. The rosemary adds a wonderful flavor! These rolls are great dipped in a mixture of olive oil and Italian spices.
Mmmm…. homemade bread, fresh from the oven! There’s nothing like it, right? I’ve been challenging myself to make homemade bread more often. It’s fun to make and tastes amazing. Plus your house smells so good while it’s baking!
These Rosemary Skillet Rolls are a current favorite in our house. I’ve made them a couple times in the past few weeks.
The recipe makes more than enough rolls for my family of 3, but my husband and I have been loving having the leftovers in the house. We heat them up in the toaster oven and snack on them while watching TV at night.
If you are scared of using yeast or making homemade bread in general, this is a great place to start! These rolls are so easy to make and there is no kneading involved.
I love having fresh rosemary in the house to cook with! It adds so much flavor to whatever you are making. I especially like to use it when baking bread like these rolls.
These rolls are easy enough to make for a weeknight meal, but are also great for entertaining! Forget picking up a package of rolls at the store, your friends will be so impressed that you made these from scratch.
I make a quick, homemade dipping sauce for these rolls. I pour some olive oil out onto a plate and then sprinkle with dried basil, dried oregano, garlic powder and sea salt.
- 1 package active dry yeast, (2 1/4 tsp if measuring from bulk yeast)
- 2 cups lukewarm water
- 1/2 tbsp kosher salt
- 4 cups all-purpose flour
- olive oil
- 2 tbsp fresh rosemary, chopped, (plus more for topping)
- coarse sea salt
- Pour the lukewarm water into a large bowl and stir in the yeast.
- Using a wooden spoon, add in 1 cup of the flour and the salt, then stir until combined. Slowly add in the rest of the flour, 1 cup at a time. When you add in the final cup of flour, also add in the chopped rosemary and stir until everything is incorporated.
- Cover with plastic wrap and let rise for 1 hour.
- Lightly oil the bottom of a 10" or 12" inch skillet. Don't punch down the dough. Sprinkle some flour on the dough and cover your hands in flour. Carefully take a handful of dough (about 1/3 cup) and gently shape into a ball. Place it in the skillet and repeat for the rest of the dough, adding more flour if necessary.
- Cover the skillet with a towel and let rise for another 30 minutes.
- Preheat oven to 400 F. Drizzle olive oil over the dough. Use a knife to cut an X into each roll. Sprinkle with coarse sea salt and fresh rosemary.
- Bake for 35-40 minutes or until browned and crispy. This bread is delicious served warm dipped in a mixture of olive oil, Italian seasonings and sea salt.