Italian Herb Skillet Bread

Stephanie From plainchicken Mon, Mar 19 2012

For today’s Guest Post, I chose to make one of my favorite bread recipes - Italian Herb Skillet Bread. This bread is SOOO good.  It is the perfect compliment to your favorite pasta.  Best of all - this is super easy and super delicious!


What you need:
7 Rhodes frozen dinner rolls
1/4 tsp basil
1/4 tsp pepper
1/4 tsp oregano
1/4 tsp rosemary
1/4 tsp garlic powder
1/8 tsp red pepper flakes
3 Tbsp butter, melted



Spray a small iron skillet with cooking spray. Place 7 frozen rolls in the skillet, leaving plenty of room for rising.



Cover and allow to rise for several hours. (Mine took 4 hours to fully rise)



Uncover rolls



Combine herbs and mix with melted butter.



Brush rolls with half of the melted butter and herbs.



Sprinkle with Parmesan cheese if desired.



Bake at 350 for 15 to 20 minutes, or until rolls are a deep golden brown on top. 



Brush with additional butter and serve in skillet.
post signature

Italian Herb Bread

Servings: 12 Skills: Intermediate Prep Time: 20 min (not including thaw time) Bake Time: 15 min

Add a little flavor to your next meal with our savory Italian Herb Bread.

Italian Herb Bread
3.2 / 5  (49 votes, 25 reviews )


  1. 12 Rhodes™ Dinner Rolls, thawed to room temperature

  2. 2 tablespoons butter, melted

  3. 1 tablespoon Parmesan cheese

  4. 1/2 teaspoon garlic salt with parsley

  5. 1/2 teaspoon oregano

  6. 1/2 teaspoon basil

  7. 1 tablespoon fresh chopped chives


Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 10x14-inch rectangle.

Place in a sprayed 9x13-inch baking pan. Cover with plastic wrap and let rise 30 minutes.

Remove wrap and score dough, with a metal spatula, into 2-inch squares. In a small bowl, combine butter, Parmesan cheese, garlic salt, oregano and basil. Brush scored dough carefully with butter mixture and sprinkle with fresh chives.

Replace wrap and let rise another 30 minutes. Remove wrap from dough and redefine score lines.

Bake at 350°F 10-15 minutes or until golden brown.


Stephanie Parker is the author of Plain Chicken, a food blog with tasty recipes that are anything but "plain". She works full-time managing an Accounting and HR Department and spends her nights and weekends working on her blog. She is married with three beautiful cats. She loves trying new recipes. She thinks it helps keep meal time from becoming boring. Her favorite ingredient is chicken, but you will find a lot more than chicken on her blog. Her pastimes include cooking, baking, shopping, traveling and Auburn football.

Posted in Stephanie

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Ann said on Apr 05, 2012 Reply
My first experience using Rhodes White Dinner Rolls and it was fantastic! I used a pre-mixed Italian seasoning blend, didn't add Parmesan as I didn't have any on hand, and was a bit over-zealous with the butter. However, they were so good that the first batch was devoured for lunch and I had to make a second batch for dinner. This recipe will go into regular rotation at our house! I used a 9" Lodge cast iron skillet and it worked perfectly. I found this recipe via after seeing other recipes on Pinterest that linked to Plain Chicken.
Kay said on Mar 28, 2012 Reply
I made these last night and they were so good! I used the quick method shown on the Rhodes roll pkg and it only took 2 hrs for the rolls to rise. I ate them with some spaghetti. The rolls were so good for dipping in the sauce. I will definitely make these again and again!
Kay said on Mar 28, 2012
I meant to add that next time I make these I believe I will crush the rosemary before I add it to the butter because I did not care for the feel of the whole, dried rosemary....otherwise these were the perfect compliment to my meal
stephen burgess said on Mar 29, 2012 Reply
Where can you find that brand of rolls in birmingham al. ?
Linda Chambers said on May 07, 2012
at Walmart in the frozen section that say bread
Pam said on Apr 02, 2012 Reply
These look GREAT! This is my first time to this site. Am I missing the 'printer friendly' button for a condensed recipe or do you have to print the multipage with all the pictures version?
Summer said on Mar 21, 2012 Reply
This looks so delicious!
Tammy Payne said on Mar 22, 2012 Reply
This looks so delicious
Tab said on Mar 22, 2012 Reply
emilie said on Mar 22, 2012 Reply
is there a substitute for Rhodes frozen dinner rolls?
Chris said on Mar 24, 2012 Reply
This looks absolutely perfect, Steph! I am going to cook these soon, they'll go great with some grilled chicken using that same seasoning mix....oooh, make mini-sandwiches with these rolls and that chicken.
Alexis said on Apr 20, 2012 Reply
What if I don't have an iron skillet? I have a regular skillet? Cookie pans? Bread pans?
Tessa said on May 02, 2012
I used a cake pan and they came out just fine! Very good (except that I let them rise too long, then they deflated, lol).
Wanda said on May 03, 2012 Reply
Made these last night, and will make them again, if for no other reason than the smell when the herbs hit that melted butter! Oh my goodness! They are delicious! I do think that when I make them again, I might cut back to just 1/8 tsp of black pepper, but I used fresh ground peppercorns so it might taste a little stronger than ground black pepper. I can't believe I'm saying that, because I LOVE fresh ground black pepper, but it might be just a bit much with the red pepper flakes, too. Definitely a "keeper" recipe!
suzz said on Jan 07, 2015
there is no black pepper in the recipe?? lol probably why it was too peppery, i never had garlic bread with pepper...
Linda Chambers said on May 07, 2012 Reply
wish had a print button
gg said on Jun 05, 2012
I copy and paste the recipe into Word, edit as desired, and print from there.
harita said on May 14, 2012 Reply
i dont have iron skillet nor cake pan...i have pyrex bowls and cupcake pan...can i use them instead...pls let me know...waiting to try it...looks yummy..
gg said on Jun 05, 2012
I used my Pyrex pie plate and they were delish!
Shelley said on Oct 12, 2012 Reply
I made these yesterday and my family LOVED them! They want me to make more!!!
Carlo St. Juste Jr., L.Ac said on Jul 01, 2012 Reply
Very, very delicious. Luckily I'm going to go eat something, but I plan on making this with all organic ingredients. Thanks Steph for the awesome recipe.
Ruth said on Sep 28, 2012 Reply
This looks great!! I'm trying this next week for guests!
angie said on May 10, 2012 Reply
Would fresh herbs work or should they be dried?ided
gg said on Jun 05, 2012
If you use fresh herbs instead of dried, I believe it's recommended to triple the amounts.

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