There’s something I need to share with you today. We’re all BFFs here right? I know I can tell you anything. I need to let you in on a very special relationship that means a tremendous amount to me. I feel the need to make formal introductions since we’ve grown so close.
…meet my mama’s skillet.
This is my newest BKFF, Best Kitchen Friend Forever. If you do not have one of these babies, you should invest. Seriously. Like go get one now. Today. It has taken top billing honors away from my Kitchenaid Stand Mixer and that is NO small feat. When I left my home of 20+ years, my mixer left with me. Im not even kidding. Me, and the mixer. We’ve been quite the inseparable pair. So you can see how serious I am when I say GO. GET. CAST IRON.
For years this heavy, black monstrosity sat on my shelf. If it didn’t belong to my mama and have such sentimental value, it would have met its demise years ago. I sorta clung to it since it was hers, but never had any desire to use this thing. We don’t typically fry any of our foods, it’s a PIA to clean and it’s heavy as all Hades. What could I really DO with this thing other than pack a hella wallup on someone?
Come to find out, quite a lot. Like make these Honey Buttermilk Yeast rolls for example.
I know. I had to pick my chin up off the floor too. Stunned! I had no idea this magic could happen in a cast iron pan.
And remember the chicken I told you about last week? The juiciest one I ever made that roasted for an hour in the oven on top of the most delicious sourdough croutons ever? (breathe here) THAT was also the product of cast iron!
Y’all! I’ve made cakes, cornbread, pies, cobblers, COOKIES, all in cast iron!
I have found an entirely new appreciation for this amazing kitchen tool and have no idea what I ever did without it. What a dream. I am here to tell you, this baby ain’t just for granny’s fried chicken anymore!
Honey Buttermilk Skillet Yeast Rolls
- 3 cups flour
- 1/4 cup warm water
- 3/4 cup warm Buttermilk
- 1/4 – 1/2 cup honey – Depending on your sweetness preference
- 3 tbsp. butter or shortening
- 1 tsp. salt
- 1 package yeast
- 1 egg
Add yeast to the 1/4 cup of warm water. Cover and let sit about 10 minutes or until foamy. Add all other ingredients to your bread pan. Add water with yeast last. Set machine for the dough cycle. When the dough is ready, turn out onto a floured surface. Tear the dough into 12 equal pieces and place in a greased cast iron skillet. Cover with a kitchen towel and allow them to rise 30 minutes in a warm, draft free place. Remove the towel and bake at 350 for about 30 minutes.
* This recipe can also be made without use of a bread machine by mixing your dough in a stand mixer with a dough hook attachment. You may choose to hand knead the dough after mixing if you prefer, or just use the dough hook for kneading. Place mixed and kneaded dough in a greased bowl, cover and let rise in a warm place about an hour or until doubled in size. Punch down and prepare your rolls as instructed above.
These also make great rolls for breakfast biscuits. Just add sausage, egg and cheese or any of your favorite breakfast foods.
If you have any remaining rolls after having them for dinner and breakfast sandwiches, you can always make this bread pudding.
Peach Cobbler Bread Pudding
- 8 cups stale bread – any kind. I used leftover yeast rolls plus some chocolate bread
- 2 cups buttermilk
- 1 cup milk
- 6 eggs
- 1/4 tsp. salt
- 1/2 cup brown sugar
- 1 tbsp. good vanilla
- 1 stick melted butter
- 1 tbsp. Nutmeg
- 2 tbsp. Cinnamon
- 2 cups peaches with juice – separate juice from peaches
Cut or tear bread into cubes. Place in a greased 13×9 baking dish. Whisk eggs, buttermilk, milk, sugar, peach juice, Cinnamon, Nutmeg, salt and Vanilla. Pour over cubes. Spread peaches over top. Refrigerate at least 4 hours, or overnight for best flavor and texture. The next morning remove the cover and drizzle with butter. Bake at 350 for about 35-40 minutes or until set. Serve with whipped cream or ice cream.
I like using leftovers. I love BKFFs! Bon Appetit y’all!