No-Knead Skillet Dinner Rolls with Garlic Herb Butter 6 Steps
Pour the milk, vegetable oil and sugar into a medium saucepan and stir to combine with a wooden spoon. Heat the mixture over medium heat. Do not allow the mixture to boil. Take off heat and let cool to a lukewarm temperature (between 90 ̊F and 110 ̊F). The mixture cannot be too hot of it will kill the yeast and the dough will not rise.
When the mixture is the right temperature, stir in 2 1/2 cups of flour and the yeast. After the yeast and flour are incorporated, add the remaining 2 cups of flour and stir to combine. When you incorporate the second half of flour, your dough will be thick but try your best to mix. Cover the pan with a kitchen towel and set aside until the dough doubles in size, about 1 hour.
Once the dough has risen, add the baking powder, baking soda and salt and mix until thoroughly combined. The dough will be pretty thick and sticky so you can use your hands to mix in the dry ingredients. You do not need to fully knead, just mix until combined.
Pinch off pieces of the dough and roll them into 2"-inch balls (about 24) or 4"-inch balls (about 12) . Nestle the rolls into a 12"-inch cast iron skillet (you can also make in a 10"-inch cast iron), cover with a kitchen towel and set aside until the rolls double in size, about 1 hour.
Preheat the oven to 400°F and place the skillet into the oven. Bake your rolls until they’re golden brown on top and cooked through, 17 to 20 minutes.
While they are baking combine the butter, garlic, parsley and sage in a medium microwave-safe bowl and microwave until melted, about 1 minute. Brush the herb butter onto the hot rolls before serving.