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Wednesday, March 21, 2012

Italian Herb Skillet Bread

Italian Herb Skillet Bread

This bread is SOOO good.   It is the perfect compliment to your favorite pasta.  They are super easy and super delicious! They only require a few simple ingredients. You can speed up the thawing time for the frozen bread dough by microwaving the dough for about 30 seconds. We make these all the time. If you are making these for a crowd, double the recipe!

Italian Herb Skillet Bread

Italian Herb Skillet Bread
7 rolls

  • 7 Rhodes frozen dinner rolls
  • 1/4 tsp basil
  • 1/4 tsp pepper
  • 1/4 tsp oregano
  • 1/4 tsp rosemary
  • 1/4 tsp garlic powder
  • 1/8 tsp red pepper flakes
  • 3 Tbsp butter, melted
  • 2 Tbsp parmesan cheese

Spray a small iron skillet with cooking spray. Place 7 frozen rolls in the skillet, leaving plenty of room for rising.

Cover and allow to rise for several hours. (Mine took 4 hours to fully rise)
Preheat oven to 350.

Uncover rolls. Combine herbs and mix with melted butter. Brush rolls with half of the melted butter and herbs.Sprinkle with Parmesan cheese.

Bake at 350 for 15 to 20 minutes, or until rolls are a deep golden brown on top. Brush with additional butter and serve in skillet.

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  1. I just think Rhoades rolls are just the best. This looks wonderful Stephanie.

  2. This recipe was my first experience using Rhodes frozen dinner rolls and it was fantastic (and the large 36-count bag was on sale at my local grocery store!) I used a pre-made Italian seasoning blend, left out the Parmesan as I didn't have any, and was a bit overzealous with the butter but the were SO GOOD! I did a trial run of the recipe early in the day and my neice and I ate the entire pan of them for lunch. Thank Heavens I had enough time to make a second batch for dinner so my husband could try them and he loved them as much as we did. I bought a few bags of the sale-priced rolls and will make these for dinners through out the Spring & Summer. So easy and super good!

  3. when you say small iron skillet, are you speaking of the little 6" one?

  4. I'm thinking to try this with fresh dinner roll dough ... any ideas on how that would affect the cook time? I've not done rolls in cast iron before, but I do love bread, and do love my cast iron.


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