Can I make the dough ahead of time for these Thanksgiving Skillet Rolls?

Yes, after the first rise, you can punch down the dough, cover it tightly, and refrigerate it overnight. Let it come to room temperature and rise again before shaping and baking.

What kind of non-dairy milk works best for these vegan rolls?

Any plain, unsweetened non-dairy milk like almond, soy, or oat milk will work well. Ensure it's not flavored to maintain the savory profile of the rolls.

How do I know when the yeast is active and ready to use?

After sprinkling the active dry yeast into the warm milk mixture, it should become fragrant and frothy on top within 5-10 minutes, indicating it's ready to be combined with the flour.

Can I use dried rosemary instead of fresh for the butter brush?

While fresh rosemary is recommended for its vibrant flavor, you can substitute about 1 teaspoon of dried rosemary for the 2 teaspoons of fresh, adjusting to your taste.

How should I store leftover Thanksgiving Skillet Rolls?

Store any leftover rolls in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. Reheat gently in the oven or microwave.

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Thanksgiving Skillet Rolls
[Vegan]

AD By: Annessia Maillet & Beth DeCarlo.

Author Bio

Annessia Maillet is one-half of the vegan recipe and lifestyle blog, Cruelty Free Family. She... Read More

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Golden brown vegan Thanksgiving Skillet Rolls, brushed with fresh rosemary butter, arranged in a cast-iron skillet, ready to be served.

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Thanksgiving Skillet Rolls [Vegan]

Dairy Free

Vegan

These skillet rolls are like little pillowy dough puffs of happiness. They have a crispy exterior, a dense, doughy center, and plenty of buttery flavor. Sprinkle with some rosemary and watch how quickly these rolls run out!

Ingredients You Need for Thanksgiving Skillet Rolls [Vegan]

1 1/2 cups non-dairy milk
2 tablespoons sugar
2 teaspoons salt
5 tablespoons vegan butter
2 1/4 teaspoons active dry yeast
3 1/2 cups flour
1 1/2 tablespoons vegan butter for brushing
2 teaspoons fresh rosemary, chopped

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How to Prepare Thanksgiving Skillet Rolls [Vegan]

Add your milk, sugar, salt, and vegan butter into a medium bowl. You can warm this in a pan on the stovetop or microwave for 1-2 minutes.
Sprinkle in your yeast. Let sit until fragrant and frothy, about 5-10 minutes.
Measure your flour into a large bowl. When yeast is ready, pour wet into dry. Mix until it’s a shaggy dough.
Turn out onto the floured surface. Knead for about 3-5 minutes, adding flour as needed, until your dough is smooth and not sticky.
Grease the large bowl and put your dough back in. Place a damp tea towel over the top and let rise for about three hours.
Roll out onto a floured surface and make a square with the dough. Cut into 12 equal squares. Take each square and fold the edges underneath and pinch; it’ll look similar to a balloon.
Place (pinched side down) into a greased cast-iron skillet and let rise again for about an hour.
Preheat your oven to 350°F.
In a tiny glass bowl, add your butter and rosemary. Stick it in the microwave for about twenty seconds or so to melt.
Brush your rolls with the rosemary butter, stick them in the oven, and bake for about 35 minutes. Take them out when they are nice and golden brown.
Sprinkle a little more rosemary if desired.

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Comments:

Tricia says:

November 21, 2016 at 2:52 pm

Our family loves these…admittedly I halve the salt and sugar and replace some white with whole wheat flour…but have become a favourite staple to go with soup or turn into lunchbox sandwiches. Thanks for sharing!