Ukrainian Skillet Rolls with Garlic
Recipe Type: Bread
Serves: 8 rolls
These soft, flavorful skillet rolls come from a traditional Ukrainian recipe that is loaded with garlic.
  • 2¼ teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water (70 degrees F)
  • 2½ cups white bread flour plus extra for dusting if needed
  • 1½ teaspoons fine sea salt
  • 3 tablespoons olive oil
  • 2 teaspoons cranberry oil (optional)
  • 1 teaspoon vegetable oil to oil pan
  • 1½ tablespoons garlic, minced
  • 1 handful fresh, flat leaf parsley
  • 2 tablespoons sesame seeds
  • 1 egg, beaten
  1. In a medium bowl, dissolve yeast and sugar in water. Do NOT over heat the water. Use a thermometer to get to about 70 degrees F.
  2. Add half the flour and mix. Cover bowl with plastic wrap and proof in the refrigerator over night. Place the bowl on top of a plate in case of spillage (this definitely happened).
  3. The next morning, add the rest of the flour, fine sea salt (take regular sea salt and grind in a mortar and pestle if necessary) and knead in a stand mixer until dough is smooth and slightly sticky. Use additional flour if needed.
  4. Divide dough into 8 pieces. Use a knife or dough scraper to divide dough in half and half again and then one more time to get the 8 even pieces. This is much easier than randomly grabbing from one dough ball. Shape into round buns, tuck seams to the underside to get a smooth surface.
  5. Arrange the rolls side by side in an oiled round oven proof container. We used a cast iron skillet. Cover the rolls with a tea towel and let them proof again in a warm place until doubled in size (for it was a little over an hour). They will join together and become connected.
  6. As the rolls rise, preheat the oven to 425 F. Mince garlic and oils with a little sea salt, sesame seeds and parsley and set aside in a small bowl. When the rolls have doubled in size and look plump, brush tops with beaten egg. Bake until the tops have a shiny gold crust for 20-25 minutes. Baste with garlic oil. Serve immediately.
Recipe by Honest Cooking at