Do you love the smell of freshly baked bread or rolls in your kitchen? Today, I have a quick recipe for fluffy, easy skillet saffron dinner rolls for you. These aromatic, simple, and delicious pan-fried dinner rolls have a soft aroma and taste with a hint of saffron. Make these soft and buttery skillet rolls with just a few ingredients. They taste similar to milk rolls or brioche, as the dinner rolls are rich in milk but egg-free. When baked, they grow together and can be pulled apart much like a pull-apart bread. Be sure to give them a try!
Easy Skillet Saffron Dinner Rolls
Dinner rolls originate from the USA and are even popular with Persians. The classic version is prepared for Thanksgiving. I modified them a bit and coated them with saffron butter, and I’m thrilled. You can omit the saffron and butter them as in the classic version. My Dinner Rolls are so delicious it would be a shame to enjoy them only on Thanksgiving. For us, they taste great throughout the year. Store leftovers in a plastic bag, and enjoy them days later. Should there be any leftovers, our youngest will have them as a break-time snack at school. Enjoy them with jam and with coffee or tea.
DINNER ROLLS FOR THANKSGIVING
Thanksgiving is the American equivalent of the German Erntedankfest. It is celebrated on different days, however. Thanksgiving in the USA always takes place on the fourth Thursday in November, so this year, it is celebrated on November 23. Erntedankfest in Germany, is usually celebrated in October, but the days can vary depending on the region and beliefs. This year, however, our Erntedankfest is today, October 01. The holiday is almost more important to Americans than Christmas, so family and friends get together for an opulent meal.
In the USA, dinner rolls are a must-have at the Thanksgiving table and can`t be missed. They are popular for dipping sauces or eaten with soup. On this day, autumnal dishes are served for Thanksgiving, such as pumpkin soup as an appetizer, a stuffed turkey for the main course, with mashed sweet potatoes, cranberry sauce, corn, green beans and pumpkin pie or apple pie for dessert.
LECKERES FÜR JEDEN TAG – BROT & BRÖTCHEN
On the first Sunday of every month, the blog event “Delicious for every day” takes place. Our theme this month is bread & rolls, and some great recipes have come together. Just have a look for yourself.
Caroline von Linal’s Backhimmel mit No Knead Brot mit Cranberries und Walnüssen
Johanna von Dinkelliebe mit Rustikaler Genuss: Dinkel-Laugenbaguettes
Sylvia von Brotwein mit Mischbrot mit Sauerteig im Kasten
Britta von Brittas Kochbuch mit Bagels
Bettina von homemade & baked mit No Knead Wurzelbrot
Sonja von fluffig & hart mit Maisbrot
Simone von zimtkringel mit Milchweckle
Kathrina von Küchentraum & Purzelbaum mit Mini Milchbrötchen mit Schokolade
Marie von Fausba mit Rote-Beete Schnecken aus Milchbrötchenteig
INGREDIENTS SAFFRON DINNER ROLLS
180 ml milk, lukewarm
1 sachet dry yeast*
2 tbsp. sugar
1 tsp. salt
240 g flour type 550*
2 tbsp. oil
INGREDIENTS ROOMAL
1/4 tsp saffron threads*, ground
2 tbsp butter, melted
1 tsp of each sesame* and black cumin seeds*
PREPARATION SAFFRON DINNER ROLLS
Mix lukewarm milk, yeast, and sugar. Let it rest for 8 minutes to ferment. Mix salt, and flour, and mix in through a sieve a bit at a time. Knead the dough for 8-10 minutes on a floured work surface or in a mixer* until soft and smooth. Brush a bowl* with oil. Place the dough inside and cover with a kitchen towel. Let rise for 1 hour at room temperature. Divide into 12 small pieces and shape into small smooth balls. Weigh the balls they should be about 40 – 45 g. Brush a pan* with oil and place the rolls in it. Cover and let rise for half an hour.
PREPARATION ROOMAL
Grind saffron threads in a mortar finely, add to the melted butter, and mix well. Brush* the Roomal on the rolls. Sprinkle with sesame seeds and black cumin. Cover the pan with the lid and bake for 15-20 minutes at medium temperature. Remove the lid for the last 5 minutes. You can bake them at 200° for 5 – 8 min. until golden if you want them a bit more crispy on top.
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Easy Skillet Saffron Dinner Rolls
Ingredients
INGREDIENTS SAFFRON DINNER ROLLS
- 180 ml milk lukewarm
- 1 sachet dry yeast
- 2 tbsp sugar
- 1 tbsp salt
- 240 g flour
- 2 tbsp oil
INGREDIENTS ROOMAL
- 1/4 tsp saffron threads ground
- 2 tbsp butter melted
- 1 tsp each sesame and black cumin seeds
Instructions
PREPARATION SAFFRON DINNER ROLLS
-
Mix lukewarm milk, yeast, and sugar.
-
Let it rest for 8 minutes to ferment.
-
Mix salt, and flour, and mix in through a sieve a bit at a time.
-
Knead the dough for 8-10 minutes on a floured work surface or in a mixer until soft and smooth.
-
Brush a bowl with oil.
-
Place the dough inside and cover with a kitchen towel. Let rise for 1 hour at room temperature.
-
Divide into 12 small pieces and shape into small smooth balls. Weigh the balls they should be about 40 – 45 g.
-
Brush a pan with oil and place the rolls in it.
-
Cover and let rise for half an hour.
PREPARATION ROOMAL
-
Grind saffron threads in a mortar finely, add to the melted butter, and mix well.
-
Brush the Roomal on the rolls.
-
Sprinkle with sesame seeds and black cumin.
-
Cover the pan with the lid and bake for 15-20 minutes at medium temperature.
-
Remove the lid for the last 5 minutes.
-
You can bake them at 200° for 5 – 8 min. until golden if you want them a bit more crispy on top.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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