Skillet rolls with Spinach Artichoke Dip 2 ¾ - 3 c. all-purpose flour 1 packet yeast 1 t. salt 1 c. milk 2 T. vegetable oil or melted butter 4 c. fresh baby spinach (or ½ of 10 oz frozen spinach thawed and drained) 2/3 c chopped artichoke hearts (about ½ can) 4 oz cream cheese, softened ½ c. sour cream ½ c. mayo 1 garlic clove, minced ½ t. hot sauce ¼ c. Paremsan cheese 1/4 c. mozzarella + more for topping Salt and pepper To make bread dough (you can use pre-made dough if you want): Add two cups of the flour to a large bowl. Add salt and combine. Warm milk to lukewarm but not hot. Stir in yeast and let stand a few minutes. Add yeast mixture to the flour along with vegetable oil or melted butter. Mix and add additional flour in ¼ c. increments until a smooth dough forms. You will have to knead for awhile until smooth. Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour. Meanwhile, place f...