Buttery pan rolls bake to a golden finish with a rich, buttery flavor and a touch of sweetness. Freshly baked rolls simply can’t be beat, and these are a perfect example.
These rolls require some kneading and two rise periods, but the time you invest yields incredibly tender, flavorful bread. The dough contains a generous amount of butter, and the finished rolls are brushed with melted butter straight from the oven for an extra-rich finish. Enjoy their soft crumb and buttery taste.
How To Serve
These homemade rolls are ideal for family dinners and special occasions. They pair beautifully with roasted meats—whether beef, pork, or poultry—and are a favorite on holiday tables. Leftovers make excellent sandwich rolls when sliced in half; use them for mini ham or roast beef sandwiches.
Because they are soft, slightly sweet, and very buttery, they are a welcome addition to Thanksgiving, Christmas, or any celebratory meal.
Fresh from the oven these rolls are hard to resist—plan to exercise some willpower if you want to save them for the meal.
Buttery Pan Rolls Recipe Tips
Let the milk and butter mixture cool to between 115°F and 125°F before adding it to the yeast and flour. If the liquid is too hot you risk killing the yeast and the dough won’t rise.
Use fresh, in-date yeast for the best rise and texture. Check the expiration before you begin.
Knead the dough until it passes the “window” test: when you can stretch a small piece of dough thin enough to see light through it without it tearing, the gluten development is sufficient.
Try These Other Homemade Roll Recipes
- Potato Rolls
- Pocketbook Rolls
- Whole Wheat Molasses Rolls
- The Best Yeast Rolls
- Buttery Herb Yeast Rolls
Buttery Pan Rolls
20
15
2 35
24
Equipment
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Electric stand mixer (recommended)
Ingredients
- 5 1/2 cups all-purpose flour, divided
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 packet active dry yeast
- 1 1/2 cups whole milk
- 1/2 cup water
- 1/2 cup butter, divided
Instructions
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In the bowl of a stand mixer, whisk together 3 cups of the flour, the sugar, salt, and yeast.
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Combine the milk, water, and 1/4 cup of the butter in a medium saucepan. Warm over medium heat until the butter melts. Remove from heat and allow the mixture to cool to between 115°F and 125°F.
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With the mixer on low and using the paddle attachment, slowly add the cooled milk mixture to the flour mixture. After it’s combined, increase the mixer speed to high and beat for 1 minute.
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Reduce the mixer to low and gradually add the remaining 2 1/2 cups of flour until a soft dough forms.
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Turn the dough onto a lightly floured surface and knead by hand for 8 to 10 minutes, or until it becomes smooth and elastic. Place the dough in a large greased bowl (vegetable oil works well), turning to coat all sides.
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Cover the bowl and let the dough rise in a warm place until it has doubled in size, about 60 to 90 minutes.
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Punch the dough down and let it rest for 10 minutes. Meanwhile, melt the remaining 1/4 cup of butter.
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Pinch off small pieces of dough and shape them into balls about 1 1/2 inches across. Dip each ball into the melted butter, then place them in two greased 9-inch baking dishes in a single layer.
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Cover and let the rolls rise again until doubled, about 45 to 60 minutes.
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Preheat the oven to 375°F. Bake the rolls for about 15 minutes, or until golden brown. As soon as they come out of the oven, brush the tops with any remaining melted butter.
Notes
Make sure you knead the dough until it can be stretched thin without tearing—the so-called “window” test. This ensures good gluten development and a light, tender crumb.
Nutrition
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Carbohydrates: 25 g
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Protein: 4 g
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Fat: 5 g
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Saturated Fat: 3 g
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Sodium: 231 mg
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Fiber: 1 g
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Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation.
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