Skillet Rolls for Two

Need rolls for a dinner party of two? Use this small batch recipe to make 4 soft rolls coated in butter, herbs, and Parmesan cheese.

I hope everyone has had a great weekend, I know I sure have. Came home to flowers and Red Velvet Oreos on Friday followed by dinner at the Explorer’s Club. Then Saturday cooked dinner at home to avoid the masses. And it gave me an excuse to recreate a fantastic meal I had in Seattle.

After Peabody shared a recipe for caramelized root beer short ribs and then Kita made oven roasted fall veggie risotto (both inspired by one of our meals while in Seattle), I knew the two were going to happen in my kitchen as soon as possible. It just happened to conveniently land on the weekend of Valentine’s Day. I thought about making my rosemary mac and cheese to go with it (which was another Seattle-inspired recipe) but instead went with a small batch of rolls. Roll them in butter, pesto, and Parmesan and it’ll be more than just a regular old dinner roll.

Two years ago: Meyer Lemon Blueberry Baked Oatmeal

Three years ago: Caramelized Chicken with Jalapeno Cream

Four years ago: Chocolate Covered Cherries

SKILLET ROLLS FOR TWO

Makes 4 rolls

Ingredients:

ROLLS

1/4 cup warm water

1 tsp active dry yeast

1/2 Tbsp honey

1/2 cup white whole wheat flour (or all-purpose)

1/4 cup plain Greek yogurt (I used 4% Chobani)

1 tsp olive oil

1/4 tsp salt

COATING

2 Tbsp unsalted butter, melted

1 Tbsp pesto

1/2 cup grated Parmesan cheese, divided

Salt and pepper, to taste

Directions:

1. In a medium bowl, combine the warm water, yeast and honey. Let sit for five minutes until foamy.
2. Add 1/2 cup of the flour, yogurt, olive oil, and salt and stir until mostly incorporated. Slowly add in the remaining flour until the dough sticks together. Knead for 5 minutes.
3. Transfer dough to a clean bowl that has been oiled. Cover and let sit in a warm place for 1 hour or until doubled.
4. Knead the dough a few times to remove the air, then split into 4 balls.
5. In a shallow plate, whisk together butter, pesto, and half of the cheese. Roll each ball of dough in the butter, then place it in a 6-inch skillet. Sprinkle with remaining cheese.
6. Cover with a clean kitchen towel and let rise in a warm place for about 30 minutes, or until nearly doubled in size.
7. Meanwhile, preheat oven to 375 degrees. When the rolls are ready, bake for 20 minutes or until tops are lightly golden.

Source: Adapted from my Greek Yogurt-Rosemary Dinner Rolls and Jo Cooks.

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