Quick Farmhouse Rolls
If you're in search of the perfect dinner roll, we've got you covered! Farm to table just came to your table.
Ingredients
- 2 tsp of active dry yeast
- 1 3/4 cups warm water
- 1/2 cup honey
- 1/2 cup melted butter (+ extra for brushing!)
- 2 teaspoons salt (+ more for seasoning after you bake)
- 2 large eggs, beaten
- 5+ cups of flour (5 1/2 cups is where we landed)
Directions
- Step 1 Preheat the oven to 400 degrees. In the bowl of a stand mixer, combine the yeast and warm water. Let it activate for 5 minutes until bubbly and then add the honey. Make sure you are using your paddle attachment – we accidentally used the whisk and that was no fun to clean!
- Step 2 On low speed, add 1/2 cup melted butter, salt and eggs. Then slowly add the flour one cup at a time until it is mixed through and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. We found 5 1/2 cups to be just the right amount.
- Step 3 Roll the dough into small balls (about 2 inches in diameter) and then place in a cast iron skillet. Set aside and allow dough to rise for approximately 20 minutes. Brush the rolls with melted butter.
- Step 4 Bake in the oven for 20-25 minutes until the tops are golden brown (22 minutes seemed to be the sweet spot in our oven.)
- Step 5 Remove from the oven and brush with more melted butter, and sprinkle with a little salt. Mix it up and use flavored sea salts if you like. We used rosemary sea salt the first time and it was a great addition.
These rolls are simply to die for! They will transport you to any farm-to-table restaurant in a heart beat. They remind me of those Parker House rolls you often see on menus (and for some reason they charge you extra for?!). And yet they’re so simple to make fresh at home, right in your cast-iron skillet. Since there’s just two of us, we often end up freezing almost half of them and heating them up for a quick pre-dinner fix. But, the presentation gives them a simple elegance that they can be a big hit for when your entertaining too. I am definitely making these for Thanksgiving this year, no question.
The keys are to add enough flour so that the dough keeps from getting too sticky and to bake the rolls just long enough that they’re golden on top but not too crispy. Because of the honey, they have a natural sweetness to them, but personally I still like to serve these with maple butter (I know, I’m an addict). I think you’ll be presently surprised by how easy this recipe is and how amazing they taste.
Pre rising:
Post rising:
And the finished product:
I'm Amanda - a Mom, chef & blogger with a wholehearted approach to cooking and life. Things are always a little crazy around here with two toddlers underfoot, but nothing brings me greater joy than welcoming you into into my kitchen (and our home)! Learn more about me 