Cast Iron Dinner Rolls

Makes 10 rolls with 25cm/10inch skillet

Ingredients

• 180 ml (3/4 cup) milk, lukewarm

• 60 ml (1/4 cup) water, lukewarm

• 4 gr (1 tsp) yeast

• 8 gr (1 tsp) honey

• 1 large egg

• 340 gr (2 1/2 cup) bread flour or ap

• 5 gr (1 tsp) salt

• Topping;

  • Flakey sea salt

• Optional filling;

  • 25 gr (4 tbsp) sun-dried tomatoes, sliced

  • 25 gr (3 tbsp) black olives, sliced

Instructions

1. In a small bowl, combine milk, water, yeast, and honey. Let it sit for 10 minutes.

2. Whisk the egg in a small bowl and save 1 tbsp for later use.

3. In a large bowl or stand mixer bowl, combine flour with salt. Make a well and pour milk/yeast mixture and the whisked egg. Knead for 10 minutes by hand or with a stand mixer at slow speed. Cover the bowl and let the dough proof for an hour or until it doubles in size.

4. Lightly oil a cast-iron skillet. Divide the dough into 10 equal pieces. Shape them in a ball, and if desired, fill 5 of them with tomatoes and olives. Arrange the dough balls on the cast iron pan and cover with cling film to proof for 30 minutes.

5. Preheat the oven to 190°C/375°F.

6. Gently apply an egg wash with reserved 1 tbsp egg and top with sea salt. Bake for 35-40 minutes until golden brown. Let them cool. Enjoy!