A while ago I favorited a recipe from the blog Kolpona Cuisine for Cast Iron Skillet Quick Rise Rolls. The rolls looked super moist, buttery and only required one rise. So today, on a day that felt like one of the most humid days of this year, I found myself in the kitchen making these.
Tahmina’s recipe called for the rolls to be baked in a cast iron skillet which I loved the thought of since I love rustic. *Note – I wouldn’t be afraid to make them in a glass baking dish if that’s all you have on hand. Because I was a little short on all-purpose white flour I opted to use both rye flour and all-purpose flour. I could imagine how the rye flour and the honey (that the recipe calls for) would compliment each other, and I was right.
If you like rolls that are heavier, super moist, chewy, and only requires a 20 minute rise, then this is the recipe for you.
I did not use a mixer to make my rolls. I mixed the dough the old-fashioned way; by hand. Because of this, I kneaded the dough slightly before rolling into balls. .
These are belly filling, stick to your ribs kind of rolls. I found them perfect for sopping up the left over barbecue sauce left on my plate from my hubbies famous pork ribs.