Few things bring warmth to a kitchen quite like the scent of fresh bread emerging from the oven — especially when that bread is infused with garlic, rosemary, and the tangy depth of sourdough. Sourdough Garlic Herb Skillet Rolls with Sea Salt and Rosemary aren’t just a side dish; they’re a centerpiece. These rolls transform any meal, from a quiet weeknight dinner to a festive holiday gathering, into something truly memorable.
Rustic yet elegant, this Skillet Rolls Recipe celebrates everything we love about homemade comfort food — the crackle of a golden crust, the soft and chewy interior, and the irresistible aroma that fills every corner of your home. Whether you’re baking for family or simply treating yourself, these rolls remind us why warm, flaky bread never goes out of style.
Every family has that one dish that instantly feels like home. For us, it was always Homemade Bread with Sea Salt served straight out of the skillet during Thanksgiving dinners. I remember standing beside my mother, the air thick with the scent of garlic and rosemary as dough rose slowly on the counter — patient, alive, and full of promise. When the rolls finally came out of the oven, their golden tops glistened with butter, flecks of crisp sea salt sparkling like snow.
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Sourdough Garlic Herb Skillet Rolls with Sea Salt and Rosemary
- Total Time: 24 hours
- Yield: 8-10 rolls 1x
Description
Soft sourdough rolls flavored with garlic, rosemary, and sea salt, baked in a cast iron skillet for a golden crust and tender crumb.
Ingredients
Instructions
1. Combine sourdough starter and warm water in a bowl until dissolved.
2. Stir in flour, olive oil, roasted garlic, chopped rosemary, and fine sea salt until a shaggy dough forms.
3. Knead dough on a floured surface for 8–10 minutes until smooth and elastic; let rest if it is too sticky.
4. Place dough in an oiled bowl, cover, and perform two to three stretch-and-folds every 30 minutes during a 3–4 hour bulk fermentation.
5. Refrigerate the dough overnight for at least 8 hours to develop flavor.
6. Remove dough from the refrigerator and let rest for 30 minutes; divide into 8–10 pieces and shape into rolls.
7. Arrange rolls in a greased cast iron skillet, cover, and proof for 1–2 hours until puffy.
8. Preheat oven to 400°F (200°C); brush rolls with melted butter mixed with garlic and rosemary.
9. Bake rolls for 20–25 minutes until golden brown and fragrant.
10. Brush baked rolls with melted butter and sprinkle with flaky sea salt and extra rosemary; let cool for 10 minutes before serving.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 roll
Keywords: sourdough, skillet rolls, garlic herb bread, sea salt bread, rosemary rolls, homemade bread, holiday rolls
Pulling apart those rolls was an experience all its own — the steam, the buttery crust, the fluffy heart of bread that melted on your tongue. As kids, we’d sneak the first ones right off the pan before they even made it to the table. That moment — when the Sourdough Garlic Herb Skillet Rolls released their aroma — became a cue that celebration had begun.
A Family Tradition in the Kitchen
Over time, the tradition evolved. Sometimes we used fresh rosemary from the garden, sometimes thyme and cracked pepper, and every now and then a swirl of extra roasted garlic. Each batch carried a piece of the past — the laughter, the shared stories, and the comforting hum of connection that only home-baked Sea Salt Bread can offer. Even today, when I make these rolls, I can almost hear that same hum in my own kitchen, the familiar symphony of chopping herbs, sizzling butter, and bubbling dough.
Why Sourdough Garlic Herb Skillet Rolls Belong on Every Table
There’s something magical about combining the ancient craft of sourdough with simple, modern skillet baking. Sourdough doesn’t just bring flavor — its natural fermentation lends a lovely tang and soft chew that elevate everyday bread into something artisanal. When paired with roasted garlic and fragrant rosemary, you get harmony: the sourdough’s depth rounding out the garlic’s warmth and the herb’s earthy brightness.
What makes Sourdough Garlic Herb Skillet Rolls with Sea Salt and Rosemary so special is their balance. They’re rustic enough for hearty stews and Sunday roasts, yet elegant enough for dinner parties and holiday spreads. That sprinkle of crunchy sea salt at the end adds more than texture — it enhances the buttery notes and accentuates the savory herbs in every bite.
And while they may sound fancy, the beauty of this Skillet Rolls Recipe lies in its simplicity. The cast iron skillet ensures even baking and a golden, crispy base — no complicated shaping or equipment needed. It’s old-world breadmaking, reimagined for the modern home baker. Think of it as a little slice of tradition that fits seamlessly into today’s kitchens — a dish that feels both nostalgic and new.
Ingredients & Kitchen Essentials for Perfect Skillet Rolls
What You’ll Need for Your Garlic Herb Skillet Rolls
Before any dough touches the bowl, gather everything that will make these Sourdough Garlic Herb Skillet Rolls as flavorful and aromatic as they deserve to be. Having all your ingredients prepped not only simplifies your process but gives you the chance to appreciate the colors, textures, and scents that will soon fill your kitchen.
| Ingredient | Measurement | Why It Matters |
|---|---|---|
| Active sourdough starter | ¾ cup (fed and bubbly) | Provides the signature tang and airy texture in Homemade Bread With Sea Salt; no commercial yeast required. |
| Warm water | 1 cup (about 90–95°F / 32–35°C) | Activates the starter and binds ingredients gently for a softer crumb. |
| All-purpose flour | 3 cups (plus extra for dusting) | Gives structure while keeping the rolls light. |
| Olive oil or melted butter | 3 tablespoons | Adds richness and flavor depth to the dough. |
| Roasted garlic (cloves mashed) | 3 large cloves | Imparts mellow sweetness and aroma throughout the bread. |
| Fresh rosemary (chopped finely) | 2 tablespoons | The hero herb that gives Rosemary Sea Salt Sourdough Bread its signature fragrance. |
| Fine sea salt (for dough) | 1½ teaspoons | Balances flavor and strengthens gluten development. |
| Flaky sea salt (for topping) | ½ teaspoon | Creates that irresistible crunch and finishing sparkle. |
| Optional: melted butter for brushing | 2 tablespoons | Helps the golden crust glisten and carry the herbs beautifully. |
Each component plays its part — from the fermentation magic of the sourdough starter to the finishing scatter of sea salt that adds both flavor and texture. Think of it as building flavor in layers rather than single notes. A tip for best results: always weigh ingredients when possible in grams, especially flour and water; consistency leads to perfect Sourdough Garlic Herb Skillet Rolls every time.
Essential Tools to Bake the Best Skillet Rolls
| Tool | Purpose |
|---|---|
| 10‑ to 12‑inch cast iron skillet | Retains heat evenly, giving the rolls a crispy base and consistent bake. |
| Dough scraper or bench knife | Makes dividing and handling the dough cleaner and easier. |
| Wooden spoon or sturdy spatula | For mixing wet and dry ingredients gently without overworking the dough. |
| Large mixing/proofing bowl | Allows space for the dough to rise while maintaining warmth and moisture. |
| Kitchen scale | Ensures accurate measurement — especially important in sourdough baking. |
| Pastry brush | Distributes butter or oil evenly for that glossy finish. |
| Clean tea towel and plastic wrap | Covers and protects dough during resting and proofing. |
The heavyweight cast iron skillet is particularly irreplaceable — its heat retention gives that slow, even brown you just can’t get from standard pans.
Quick Cast Iron Cleaning Tips
After baking your Homemade Bread With Sea Salt, let the skillet cool slightly, then wipe it clean with a soft, damp cloth. Avoid using soap if possible; just a sprinkle of coarse salt and a gentle scrub will remove any residue without harming the seasoning. Dry it fully and rub with a thin layer of oil before storing. Proper care turns a skillet into a lifetime companion for your favorite Skillet Rolls Recipe and countless other bakes.
Step-by-Step Method — From Dough to Golden Crust
Building the Perfect Dough
- Activate the Starter: Combine your ¾ cup active starter with warm water. Stir gently to dissolve.
- Mix the Foundation: Add flour, olive oil (or butter), roasted garlic, rosemary, and fine sea salt. Stir until a shaggy dough forms.
- Knead and Develop Gluten: Knead for 8–10 minutes until smooth and elastic.
- First Rise (Autolyse and Bulk Fermentation): Let rest 3–4 hours, performing stretch‑and‑folds every 30 minutes.
- Proof Slowly for Flavor: Refrigerate overnight to deepen flavor.
Pro Tip: If your kitchen is cool, use an oven with the light on as a gentle proofing box. Sourdough loves warmth.
Baking and Finishing Touches
- Divide and Shape: Divide dough into 8–10 balls and rest them seam-side down.
- Arrange in the Skillet: Grease skillet, place rolls with space between, and proof 1–2 hours.
- Preheat and Prepare the Topping: Heat oven to 400°F (200°C). Brush rolls with butter, garlic, and rosemary.
- Bake to Golden Perfection: Bake 20–25 minutes until golden and aromatic.
- Finishing Touch: Brush with butter again, sprinkle flaky sea salt and rosemary.
- Cooling and Serving: Cool 10 minutes before serving warm.
Oven Variations: Convection—375°F, 18–20 minutes; Gas—rotate halfway; Toaster oven—halve recipe and monitor closely.
As they brown, your kitchen fills with buttery garlic and rosemary fragrance. Every step leads to a soft, flavorful batch of Sourdough Garlic Herb Skillet Rolls with Sea Salt and Rosemary perfect for sharing.
Serving, FAQs, and Conclusion
Serving Ideas and Pairings
When your Sourdough Garlic Herb Skillet Rolls with Sea Salt and Rosemary come out golden and fragrant, the rest of the meal instantly feels more special. Serve them warm beside soups, roasted turkey, or creamy casseroles. Their tangy flavor and crisp‑soft texture make them perfect Thanksgiving Skillet Rolls or dinner sides for any day.
- Pair with hearty stews or tomato soup.
- Use as breakfast rolls — slice and fill with eggs and cheese.
- Twist the recipe by adding Parmesan or thyme for new flavors.
- Brush with extra roasted garlic butter before serving.
In any variation, they deliver that artisanal charm of Rosemary Sea Salt Sourdough Bread — rustic, aromatic, and ready for every table.
FAQ + Conclusion
Can I use dried herbs instead of fresh rosemary?
Yes. Reduce to about two teaspoons, crushing them first to release the oils.
How should I store leftover Sourdough Garlic Herb Skillet Rolls?
Cool completely and keep in an airtight container for two days at room temperature or a week refrigerated.
Can I make the dough ahead of time?
Yes. Refrigerate after the first rise for up to 24 hours; then shape and bake as directed.
What’s the best way to reheat the rolls?
Warm in a 325°F (165°C) oven for 10–12 minutes. Brush with butter after heating for a fresh‑baked feel.
Can I freeze the dough for future use?
Freeze after shaping, then thaw overnight and allow to proof before baking. The flavor often improves after freezing.
A Warm Conclusion
Baking a fresh batch of Sourdough Garlic Herb Skillet Rolls with Sea Salt and Rosemary is more than making bread — it’s reconnecting with comfort and tradition. Their aroma alone can fill a room with anticipation. These rolls bring people together, shining alongside soups, roasts, or festive spreads.
So heat your skillet, feed your starter, and let the scent of Homemade Bread With Sea Salt fill your kitchen. One pull‑apart bite of that soft, garlicky crumb will remind you why bread baking remains one of life’s purest joys — simple, aromatic, and best when shared.
