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Combine 3/4 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.
Combine milk, water, and butter in a small microwave-safe bowl.
Microwave on HIGH in 15-second increments until very warm but not hot to the touch. Add lukewarm water (heated to 120˚F-130˚F) and if you are not sure always use a thermometer to check the temperature. Add the milk+water mix to the flour mixture.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed.
Stir in the remaining flour. Add garlic-herb seasoning and mix. The dough will form into a ball.
Time to pamper the dough. Transfer the dough on to a lightly floured surface and knead until smooth and elastic.
Transfer the dough to a bowl. Cover with a towel. As with any other bread, these garlic skillet rolls also need some time alone, therefore, let the dough rest for 10 minutes.
Cut dough into 12 equal pieces; shape into balls using your hands. Place in greased 8-inch round or square pan.
Cover with towel; let rise in a warm place until doubled in size, about 30 minutes. For pillowy-soft and fluffy dinner rolls, the second rise is an important step. After the resting time, generously top these skillet rolls with garlic herb seasoning.
Bake in preheated 375ºF oven for 20 minutes or until golden brown. These garlic rolls will bake up beautifully in a cast-iron skillet because cast iron retains the heat really well, and you end up with nice crusty rolls.
Brush the freshly-baked rolls with additional melted butter and serve warm.
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