Sea Salt & Herb Skillet Rolls

Sea salt & herb skillet rolls are the fluffiest, softest, most flavorful homemade rolls to have with dinner tonight! Recipe on

How was your weekend? Mine was the kind where I need a weekend after my weekend. You know those? It was jam-packed with action from mimosas at brunch and celebrating my friend’s 30th birthday to homemade lemon coconut cake and birthday dinner with my mom. Not to mention another batch of lemon blueberry cupcakes (I had like a billion lemons to use up, ok?) and about 5 hours plopped on the couch watching Netflix while simultaneously scrolling through Pinterest on my phone. The finest of weekends if you ask me!

It’s back to real life this week as I gear up and head to Minneapolis to visit Pinch of Yum’s photography workshop. I’m really excited to not only learn more about food photography, but to connect with other food bloggers. Plus, I really loved Minneapolis when I first visited this past fall. And our friends who live there just got a new puppy. So… best week ever maybe?

Before I head midwest, I have a few new recipes for you. Starting with soft and extra fluffy dinner rolls that burst from the seams with all sorts of savory herb, garlic, and buttery goodness. I made the rolls for dinner the other week when our friends came over and everyone seemed to be more interested in said rolls than my chicken piccata. Not sure what that says about my chicken piccata, but I feel pretty damn good about the rolls! And I think you’re really going to like them too.

Sea salt & herb skillet rolls are the fluffiest, softest, most flavorful homemade rolls to have with dinner tonight! Recipe on

I’m not going to sugar coat things. Literally zero coating of sugar here today. Making bread from scratch isn’t glamorous and it certainly isn’t easy as pie. Which confuses me because is baking pie from scratch actually easy? I mean, not really right? Let’s just say making bread from scratch isn’t as easy as eating pie. There, that makes sense. But as long as you take your time and read through the directions before you begin, I promise it won’t be too complicated. Sounds silly, but reading the directions before starting really does make a difference.

Thank you, 3rd grade math teacher.

Here’s what you should know before you begin. These herb rolls require two rises. One for about 2 hours after you mix all the dough ingredients together. Then you form the dough into balls and let those rise for only about 30-45 minutes. So there’s actually not a lot of work time involved, just a lot of wait time. There’s a couple ways to make the dinner rolls ahead of time so you can get started the night before. It’s all in the directions down below.

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

Sea salt & herb skillet rolls are the fluffiest, softest, most flavorful homemade rolls to have with dinner tonight! Recipe on

As for the ingredients, well those really are EASY! The dough recipe is similar to my honey butter rolls, so if you’ve ever made those before you know you’re in good hands with these. Some power players: melted butter. I love the flavor melted butter brings to bread dough. Olive oil is great as well, but I much prefer the flavor from butter. Not only is melted butter in the dough, you’ll brush the rolls with melted butter (and a sprinkle of sea salt) before that 2nd rise. Extra flavor that way. And, if you have any melted butter left, you can brush more butter on top when they’re done. It’s all very simple and it’s all very good.

Another power player is bread flour. You can make the rolls with all-purpose flour instead, but I find the rolls to be chewier and have that bakery-style taste when using bread flour. One last power ingredient? All those fragrant herbs! I used all dried herbs, but you can use fresh if you’d like. I suggest amounts for either. There’s parsley, basil, and rosemary plus a hint of garlic powder. With all of that flavor, plus the way the dough smells as you work with it– well, it pretty much guarantees something fantastic.

Real quick. See the rolls in the left picture below? That’s before they rise for 30-45 minutes before baking. On the right, you can see they’re much puffier and all up in each other’s business. Just wanted to show you the difference between the two. Allowing the rolls to rise that 2nd time ensures a fluffier roll.

Sea salt & herb skillet rolls are the fluffiest, softest, most flavorful homemade rolls to have with dinner tonight! Recipe on

And then it’s time to bake. The herb rolls will be done when they’re golden brown and when your kitchen smells like an herb garden. I prefer to bake the rolls in a skillet, but it’s just as easy to bake in a casserole dish or baking pan. Make sure you don’t break them apart until ready to serve because the edges could slightly dry out.

There’s a crunch from the sea salt on top and the centers are as soft as a mountain of cushy pillows. They’re truly out of this world eaten right from the oven and when you set them down on the table, I swear all eyes will immediately dart over their way. I know a side of rolls can be an afterthought when you’re preparing dinner, but after one taste of these homemade sea salt & herb rolls– you’ll be proud you didn’t bake rolls from a tube or package. You got this!

Sea salt & herb skillet rolls are the fluffiest, softest, most flavorful homemade rolls to have with dinner tonight! Recipe on

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Sea Salt & Herb Skillet Rolls

  • Author: Sally
  • Prep Time: 3 hours, 5 minutes
  • Cook Time: 28 minutes
  • Total Time: 3 hours, 35 minutes
  • Yield: 12 rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Sea salt & herb skillet rolls are the fluffiest, softest, most flavorful homemade rolls to have with dinner tonight!


  • 1 cup (240ml) whole milk, warmed to about 110°F*
  • 2 and 1/4 teaspoons active dry yeast (1 standard packet)*
  • 2 Tablespoons + 1/2 teaspoon granulated sugar, divided
  • 1 large egg, at room temperature
  • 1/4 cup (60g) unsalted butter, melted + slightly cooled and divided
  • 1 teaspoon salt
  • 2 teaspoons each: dried rosemary, dried basil, & dried parsley*
  • 1 teaspoon garlic powder (or 1 and 1/2 teaspoons minced garlic)
  • 3 cups (385g) bread flour (spoon & leveled), plus more for work surface
  • sea salt, for topping


  1. Pour the warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
  2. If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the remaining sugar, egg, 2 Tablespoons butter, salt, herbs, garlic powder, and 2 cups of flour. Beat on low speed for 1 minute, then add remaining 1 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
  3. Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
  4. Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 6 equal pieces for a total of 12 pieces that are a little larger than golfball size. Shape into balls as best you can and arrange in a greased oven-proof skillet. Brush the rolls with remaining melted butter and sprinkle each with sea salt. (Do no discard any leftover melted butter, it’s amazing brushed on the rolls after they bake too!) Loosely cover the rolls with plastic wrap and allow to rise until doubled in size and puffy, about 30-45 minutes.
  5. Preheat oven to 350°F (177°C). Bake the rolls for 25-28 minutes until the tops are golden brown. Serve warm.
  6. Cover leftover rolls and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in a 300°F (149°C) oven for 10 minutes.


  1. Make Ahead & Freezing Instructions: After dough has risen for two hours in step 3, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 4. OR freeze for up to 2 months, then allow to thaw overnight in the refrigerator and continue with step 4.
  2. Milk: Do not sub low fat milk. Whole milk is key to best taste and texture. If anything, 2% may be subbed.
  3. Yeast: If using instant yeast, the rise time may be a little less. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  4. Herbs: You can use finely chopped fresh herbs instead, I would increase to 1 Tablespoon each. Play around with the amounts of herbs you use. These amounts produce a highly flavored herb roll.
  5. Special Tools: 10 – 12 inch oven-safe skillet
  6. Adapted from honey butter rolls.

Keywords: skillet rolls, sea salt herb rolls

Sea salt and herb skillet rolls are the fluffiest, softest, most flavorful homemade rolls to have with dinner tonight! Recipe on


  1. Another one of your recipes that is now a regular in my home! These always bake up perfect and look so rustic baked in a cast iron. We stuffed our rolls with little cubes of mozzarella to go along side tomato soup for dinner tonight! Just perfect!

  2. I made these last night and while they were delicious, they did not look golden brown like the photo. They looked almost like they did when put them in the oven, just a tiny bit more brown. Any idea why?

    1. Hi Amy! If you find the rolls are not browning, they could have been overproofed (over-rising). Did they rise too long? If not, maybe they need longer in the oven?

  3. Erin from Queens says:

    Sally! These rolls are FANTASTIC!!
    First time I used yeast and they’re perfect!
    Thanks for being a great teacher. <3

  4. Hwy Sally – is there any way that these can be made into whole wheat or multigrain?  

    1. Hi Roxanne, I suggest subbing half of the bread flour for whole wheat flour.

  5. What’s the difference between bread flour and all purpose flour?

    1. Bread flour contains more protein than all-purpose flour. The extra protein helps with gluten development, so some recipes (like making actual bread) call for bread flour because it yields a chewy, elastic crumb.

  6. What the heck do you need a photography course for? Your photos look pretty darned professional to me.  

    Love reading your blog too.  

  7. Keilah Whitley says:

    Wow, Sally! I made these last night while baking a meal for another family – of course saved a few for me. While making the trek to deliver, I got a text from my significant other that they were the best rolls he had ever had. I was literally daydreaming about eating it the entire journey home. Once I finally got a, still warm, bite of the roll, the flavor was outstanding! All the herbs inside the roll were incredible and the salt on the top was the perfect topping.
    These were incredible! Thanks for this recipe!

    1. I’m so glad you made them and that they were enjoyed, too! Thank you for reporting back to me about them. I love these dinner rolls too!

  8. Question regarding making ahead – are you punching it down twice in that case? Meaning, once before you put it in the fridge and again in step 4?


    1. I had this same question when I read it. Does anyone know?

      1. Yes! Punch it down, cover and refrigerate. Then when you take it out, punch down again to release any more air bubbles if needed before using a sharp knife to cut.

  9. Dear Sally,
    can you substitute the bread flour for regular all purpose flour or would it compromise the quality of the bread rolls?

    1. Absolutely. Bread flour will yield a chewier roll. No need to change anything else about the recipe.

  10. Hi Sally, I’m wondering if I could make this recipe in a cast iron Le Crueset casserole dish (quite shallow – I reckon similar depth as a skillet) instead? As I don’t have a cast iron skillet. Sorry if this Q has been asked before, I couldn’t find it. Thanks!

    1. Yes, that casserole dish should be just fine!

  11. We love, love, love these rolls! They are a staple in our home and are the go-to for homemade bread (without making any changes to the recipe)! They are flavorful, soft and delicious! Once you make these, you’ll wonder why you haven’t tried them sooner! They’re on our menu for dinner tonight! 🙂 🙂

  12. Sally, I have a question. I plan to make these this weekend. Your recipe for honey butter rolls says to brush them with butter after baking, so they rise higher. But this recipe says to do so before baking, along with the sea salt. Which should I do? Can’t wait to try -these look fabulous!

    1. For these I found the best flavor was when I brushed the butter on top after the second rise. You can brush more on top after they bake if you wish!

  13. Can these be made using almond or coconut flour as we are gluten free/corn free?

    1. Hi Loretta, I have not tested this recipe with an alternate flour, but let me know if you do!

  14. I’m just wondering if you think it would work to sub in almond milk for the whole milk in this recipe? Thanks!

    1. That shouldn’t be a problem.

  15. Well this was fan-freaking-tastic. After a long day of cleaning up bodily fluids and dodging nerf bullets from my sadistic little children 😉 this hit the spot tonight. I needed a way to use up some left over basil and some heavy whipping cream, so I subbed the basil for herbs and mixed up the heavy whipping cream with skim milk to make it more like whole milk, and it was fragrant and delicious. Tomorrow I will make it again the way it’s actually supposed to be made (my husband went shopping for me!) and I can’t believe it’ll get better than this but here’s me, volunteering to be a taste tester! Yum yum yum yum yum. 2 of my kids were still up tonight at 10 when they came out of the oven and they were blown away by the deliciousness. Gosh I must really love my kids not to eat every last one of these myself. Thank you!

  16. Can I use 1% or buttermilk instead of whole milk?

    1. Buttermilk would be the best substitute.

      1. I ended up using the whole milk just to be safe. These rolls were absolutely amazing!! I used the 10” cast iron, the rolls pretty much exploded out of it, but oh boy they taste fantastic!!!

  17. I made these tonight and they were fabulous! I did run out of milk (I only had 1%), but added some full fat coconut milk and that seemed to work really well. Perhaps it added the extra bit of fat that whole milk would have provided. They were soft and fluffy with a delicious crust on top 😀

  18. I’m a newbie bread maker. I followed directions exactly (including slowly warming up my milk to 110!) aside from one mistake at the end (I missed the note about the 2nd rise and had already brushed them with butter).

    They are DELICIOUS. The texture is beautiful (even with AP flour) and they smelled ridiculously amazing while putting them together and baking. Whew! I couldn’t wait to taste em.

    My color came out great however, I noticed that the tops look more biscuit-like than smooth like a roll typically is. Ideas??

    1. Hi KS! So glad you enjoyed these skillet rolls. A smooth top is really all about how you roll/shape the rolls. I’m glad to help– you can see and read exactly how I shape rolls like this in my soft dinner rolls recipe post. There’s a helpful video for you to visualize it.

  19. Hi, I wanted to ask if I can make it kinda a cinnamon rolls, but inside filled with savoury stuff, like cheese and spinach? I want to try and make a spinach cheese roll but not sure how to. Like for normal cinnamon rolls, we would add more sugar (1/4 cup) but obviously we won’t do that with this recipe. And would the other steps be similar?

    1. Hi Veronica, I haven’t tested this dough as rolls so I can’t say for use. I do use pizza dough to make these pizza rolls that would certainly work with different flavors/filling.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally