Baked right in the cast iron pan, these buttery, flakey rolls will not disappoint. Proof in your cast iron, then bake and serve. Perfect with soups and stews.

Preheat oven to 350°F

¾ cup Water

¼ cup Sugar 

½ teaspoon Salt

1 Tablespoon Yeast

2 Tablespoons Melted Butter

3 oz. Evaporated Milk

2 ½ cups Flour

Egg wash 

1 Egg

1 teaspoon Water

Beat egg and water together until you can not see any of the whites.

Dough

Heat water to 110°F.

Add sugar, salt and yeast to the water. Stir. It will become very bubbly on the surface and look like a good head of beer. 

Place flour, butter and evaporated milk in a bowl. Mix until combined. 

Add yeast mixture. to flour mixture. Knead until smooth. The dough should feel slightly sticky and very soft, but will not stick to your hands. If needed add more evaporated milk.

Place in an oiled bowl. Cover. Allow to rise. 

Once doubled,  punch down. 

Cut off 2.5 ounces of the dough and form into balls.

Arrange in an oiled cast iron skillet.

Allow to rise until doubled. 

Brush with an egg wash for an extra golden color.

Bake at 350°F until golden and firm to the touch. About 20 minutes. 

The fun part:

Add herbs to flour before mixing. You can add fresh or dried. Some good choices are thyme, basil, oregano and rosemary. Have some fun with the toppings! Some fun choices are paprika, cheese or cinnamon and sugar.