I love summer and I love food that tells a story and makes memories. This  Summer Skillet Rolls recipe is just that. Summers are filled with friends, family, and laughter. I remember so many summer Saturday late afternoon/evening get togethers with buffets of food. Kids splashing in the pool, fresh cold lemonade, and great music. Of course this was all pre-Covid. Now that we can have get togethers again, it’s time to make memories during the beautiful days of summer. A pot of delicious pulled pork or chicken salad pair wonderfully with these rolls.

Simplicity in Summer Skillet Rolls

What I especially love about summer skillet rolls is the presentation. No basket with a napkin, these are baked in a beautiful 14 inch Camp Chef Skillet and served in the skillet on a cooling rack and they are pull apart rolls. The flavor is amazing and the size would be similar to a dollar size roll.

Another favorite about this recipe is that I design the flour combination and the topping that I put on top of the rolls. I also love the ease of this recipe. The dough rises in the multi-use cooker under the yogurt setting. Fluffy and full of flavor. It’s hard to eat only one.

For those of you that know me, my husband works out of town and I send him pictures of all of the foods for my posts. He passes these pictures on and these summer skillet rolls have been a winner. I hope you enjoy them as much as my family has.

These rolls would also be perfect for breakfast sausage and egg sandwiches while camping. Short on any of the items for these rolls, head on over to Kitchen Kneads and they will help you find all that you need. Enjoy the Summer!!

Wheat and honey summer skillet rolls

• 1 cup Greek Yogurt whey, buttermilk, or milk
• ½ cup Greek yogurt
• ¼ cup olive oil
• ¼ cup honey
• ¾ cup whole wheat flour (I used malted whole wheat flour)
• ¼ cup plain toasted wheat germ
• 1 package instant yeast – I use 1 T. SAF Instant (red package)
• 2 ¾ – 3 ¼ cups flour – (This is where the creativity begins, but remember 70% of the flour blend needs to be high gluten flours. I like to use spelt, hard white wheat, or red hard wheat. For the 30% , I like to use soft white wheat, or barley flour)
• 1 ½ teaspoons real salt (I use Redmond salt)
• ½ baking soda
• Cooking spray
• 1 egg white beaten with 2 teaspoons water
• Everything Bagel topping

Instructions:

1. Whisk together the whey, buttermilk, or milk with the yogurt in a small saucepan until smooth. Cook over medium-low to 100 to 110 F degrees. Remove from heat; stir in the oil and honey. Combine the whole-wheat flour, wheat germ, and yeast in the bowl of a heavy-duty electric mixer fitted with the dough hook attachment. Add the whey/yogurt mixture and beat at medium speed for 2 minutes.
2. Combine 2 ¾ cups of the flour blend, the salt, and baking soda in medium bowl. Add to the whole wheat flour mixture. Beat at low speed for 8 minutes or until the dough is smooth and elastic, adding additional flour only of needed. Shape the dough into a ball with oiled hands.
3. Coat the inner pot of a 6-quart multi-use cooker with cooking spray. Place the dough in the pot; coat dough with cooking spray. Lock the lid, turn Pressure Valve to “Venting.” Press YOGURT (Less) and set timer for 1 hour. Check to see if dough has doubled. Punch down the dough and divide into 24 balls using your kitchen scale. Shape each ball of dough into a perfect circle and place in a cast iron skillet that has been oiled and dusted with cornmeal.
4. Cover and let rise to doubled in size. Brush the rolls with the egg white and water mixture and sprinkle with the Everything Bagel Blend (see recipe below)
5. Rolls should double in size with in 30-45 minutes. While rolls are rising, preheat oven to 375 F degrees.
6. Bake at 375 F. for 15-17 minutes or until golden brown, shielding tops with foil if necessary during last 2 minutes to prevent overbrowning. Serve in pan. (Be careful not to touch the pan, it will be hot.) Enjoy these summer skillet rolls are beautiful and delicious. [Read more…]