I'm a blogging fool this weekend - I don't want to forget everything I cooked this Thanksgiving because it was so good. Here's another recipe inspiration I got from Paul Virant....I never thought to bake rolls in my cast iron skillet. To make these rolls, you need a big 12 inch cast iron frying pan. It keeps the rolls warm while you are waiting to serve them.
These rolls require no kneading, which is nice when the kitchen's already busy with other things. I like to use my microwave oven as a "proofing box" - I heat a coffee cup full of water for 3 minutes on high, and leave it in the back of the even and place whatever I need to rise in it and shut the door. The heat from the water makes a foolproof rise. Ever since I started doing this, my breads always turn out right.
1 t instant yeast
1 1/2 c milk at room temperature
1 T honey
4 c all purpose flour
2 t kosher salt
6 T butter, cubed and softened
In a stand mixer bowl, add milk and sprinkle yeast on top. Don't stir, and let it stand for 5 minutes. Then stir in honey. Attach the dough hook to the mixer and while it is running on low speed, add half the flour and stir until a paste forms. Then add the rest of the flour and salt and mix on low speed until smooth, about 4 minutes. Lightly oil a large bowl, and set aside. Add butter cubes to bread dough, mixing with your hands in incorporate the cubes evenly into the dough. Place the dough in the oiled bowl and cover with plastic wrap and allow to rise until the dough is doubled, about 1 1/2 hours. Punch the dough down and let it rise again for another 30 minutes or so.
Oil a 12 inch cast iron skillet, set aside. Lightly flour a work surface, and place the dough on the counter and cut it into 30 golf ball sized balls. Roll the dough into balls and place in tight concentric circles in the skillet. Cover the pan with a damp kitchen towel and let the dough rise until rolls have doubled in size. At this point, you could place them in the fridge overnight, but let them come to room temp before baking. Preheat oven to 350 F, and bake until dough is evenly browned and baked through, about 30 minutes. Serve the rolls in the skillet to keep them warm at the table.