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. Yes yes yes, I would love one of those! Definitely pinned for parties or lazy evenings in the future!
    Have a great week 🙂

  2. The phrase “easy as pie” must’ve come from pioneer times when people were wrestling their own cattle to make dinner. Compared to that, pie would’ve been easy. And skillet rolls. But it’s all relative!
    And I would go through some difficulty to get this result. Sea salt on my roll? Um, heck yeah.

  3. These look amazing! I have been looking for a great cast iron skillet! Where did you get yours and do you love it?

    1. Here’s the skillet I own:

      I love love love it.

  4. Dear Sally,
    I would like to talk to you about the use of your images. I wanted to tell you what I would use them for and to ask you for permission. It would be great to discuss this by email.
    Thanks in advance,

  5. Despite my intense love of all things lemon and white chocolate, I would actually pick a savory baked good over something sweet most of the time. These rolls look AMAZING 😀 I’m glad you enjoyed your weekend! Mine was busy too, recovering from travel (I don’t know how you survived your book tours!), and I’ve given myself vacation today and tomorrow too 😀 Perfect to bake!

  6. Wow, your weekend sounds awesome! It’s kinda of like the fun, activity-packed vacation that you need two days of at-home relaxing after. Hehe. I totally get the lemon thing btw. Every time I have a big batch of ripened bananas, I have to make banana bread/muffins/everything!
    It’s so cool that you’re going to a PoY workshop. I’ve kinda being admiring them from afar (and not just geographically, ha!) Can’t wait to hear how you enjoyed it. Imagine if you could bring the puppy to the workshop: oh, the awesome photos we’d all get to see! There’d be cameras going off like crazy.
    Sugar coat: lololol. And yeah, making pie is sooo not easy! Such a weird saying. Maybe they mean “easy as eating pie?” That, I could do in my sleep. 😉
    Okay, bread flour, two rises: got it! Love the tips and tricks you always share. 🙂
    Have fun in MN and the two new book signings! xo

  7. There is nothing like a fresh home-made bread.  I can’t even imagine how wickedly delicious your entire house smelled when those little devils were baking.. I’m thinking about making an extra batch or two just to freeze. Then no guest can surprise me with an unexpected visit.  

  8. Hi Sally! Just wanted to know why dry herbs and why not fresh ones? Also can I substitute the herbs? I am asking this as I have pots full of fresh basil, Marjoram and Sage in my garden. Awaiting your reply. Keep up the good work! 

    1. I wrote the recipe with dried because it’s the easiest for most people, most months of the year. Fresh is encouraged if you can! Play around with the herbs you use based on what you like. See my recipe notes and I hope you love them.

  9. Aside from all the inactive time letting it rise, I’ve never found baking bread and rolls to be impossible. Plus, it ends up being worth it because homemade bread always tastes a million times better than storebought (which is already really good?). I’ll definitely be giving this a try this spring! A weekend “project” for sure, maybe I’ll double the recipe and freeze half the same some time later 🙂 

  10. I need to make these like right now! But I’ve always had problems with my yeast. It always seems dead even if I’ve just bought it. What brand did you use for this recipe?

  11. those look amazing! Anything Netflix suggestions? I always like hearing what people like to watch and I’m looking for a new show to start! 

  12. Oh man these look killer! And bread making is so satisfying- despite the pain in the butt process- but man oh man I always feel accomplished after! These have me inspired to break out the yeast and dough hook 🙂 Have fun at the workshop! Jealous!!

  13. I immediately stopped what I was doing and made these!!!! They are currently in the first rise stage and already smelling fantastic!! 

  14. WELCOME TO MINNEAPOLIS SALLY!!!! It was cold here today, but supposed to be in the 70s by Wednesday and Thursday and warm for the weekend. I live about 15 miles west of Minneapolis in a small, rural town called Independence. I hope you have a great time and are able to get out and do some sight seeing. Hope you post some pics next week.

    1. I’ll be sure to share some photos of my visit. I see it will be much warmer at the end of the week and I’m thrilled about it!

  15. Oh, these sea salt herb skillet rolls look soo amazing. I can picture myself grabbing a roll for breakfast in the morning when I’m in the mood for something savory, or a little snack to ruin my appetite for dinner! And I’m soo jealous that you get to go to Pinch of Yum’s workshop! I’ve heard such great things about it. One day!

  16. I am bread inexperienced but I think I need to give myself a mission to try these. Do you think throwing a little parm or asiago in there would hurt things? That would make them absolutely perfect.

  17. I’ve played around with savory rolls before, but nothing I ever came up with was this good. Made ’em yesterday, and they are positively amazing!  Great balance of herb flavor, and nice ‘n’ soft… gotta confess I used a regular 9×13 instead of a skillet because the people I made them for like really soft rolls.  Maybe the above reader could try that.  But I want to make them in a cast iron soon, too…. Love the way pizza crust turns out in there!  And “all up in each other’s business” when they’ve risen….. all the times I’ve made yeast rolls I never thought of putting it that way.  You’re so funny!  🙂  Thanks for another winner recipe!!

  18. These look delicious and I really want to make them but I don’t have a cast iron skillet. Will they come out the same cooking them in a round cake pan?

  19. I made these for dinner with my in-laws and they were fantastic!  I am making them again and planning to use for pepperoni rolls/bread.  I made it today (a Thursday) and put it in the fridge after the first rise because I am not making until Saturday.  My bread is still rising, perhaps even doubling in size while in the fridge.  I opened the fridge to find it had busted the lid from my container haha!   I know the yeast are still working, but will this be a problem for making my bread on Saturday instead of Friday?  I was making another batch and wasn’t sure if maybe I should just put it in the freezer instead?   Thanks for your help!

  20. I´ve just baked these rolls. My girlie is tasting a sandwich made with one of them. Amazing recipe, definitely a keeper. I used a food processor´s kneading attachment, worked out great. Baked in the springform pan I use for cinnamon rolls… they rose a looot. Thank you!!

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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