Buttery Pan Rolls bake up golden and buttery and have a hint of sweetness. The flavor of fresh rolls can’t be beat and these rolls are no exception.
These rolls need some kneading and 2 rise times, but the time and effort is so worth it. There’s a good bit of butter in the dough and the rolls get brushed with melted butter when they come out of the oven. They are unbelievably buttery!
These homemade rolls are perfect for any family dinner. I especially like to serve them with some type of roast, either beef or pork. Leftover rolls can be sliced in half and used to make mini ham or roast beef sandwiches.
These soft, slightly sweet rolls are also perfect for a holiday meal and are a regular on our Thanksgiving table.
Get ready to exert some self-discipline when these rolls come out of the oven. It’s hard not to eat 3 or 4 or even 5 or 6.
Buttery Pan Rolls Recipe Tips:
Make sure you let the milk mixture cool below 125 degrees or you will risk killing the yeast and then your dough will not rise.
Make sure you are using fresh yeast that is not past the expiration date.
Be sure to knead the dough long enough to pass the “window” test. You should be able to stretch the dough and pull it on it without it breaking apart.
Try These Other Homemade Roll Recipes:
Buttery Pan Rolls
- 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
- Whisk together 3 cups flour, sugar, salt, and yeast in the bowl of an electric stand mixer.
- Combine milk, water, and 1/4 cup of butter in a medium saucepan. Place over medium heat until the butter meltes. Let cool to 115 to 125 degrees.
- With mixer on LOW (use the paddle attachment) gradually add the milk mixture to the flour mixture. Once added, turn mixer to high for 1 minute.
- With mixer on low, gradually add the remaining 2 1/2 cups of flour to form a soft dough.
- Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes. Place in a large, greased bowl, turning to fully coat in grease. (I use vegetable oil.)
- Cover and let rise until doubled in bulk, about 60 to 90 minutes.
- Punch dough down and let rest 10 minutes.Melt the remaining 1/4 cup of butter.
- Pinch off small pieces of dough to form balls that are about 1 1/2-inches across.Dip each one in butter.Place in 2 greased 9-inch baking dishes.
- Cover and let rise until doubled, about 45 to 60 minutes.
- Bake at 375 degrees for 15 minutes or until golden. Brush tops with any leftover melted butter.
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