Buttery Pan Rolls Recipe - Allrecipes.com
Buttery Pan Rolls Recipe
  • READY IN 3 hr

Buttery Pan Rolls

Recipe by  

"These are delicious. They take a little time to make but they are worth the effort."

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Ingredients Edit and Save

Original recipe makes 40 rolls Change Servings
  • PREP

    35 mins
  • COOK

    15 mins

    3 hrs


  1. Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside.
  2. Combine milk, water and 1/4 cup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
  3. Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough.
  4. Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes.
  5. Melt remaining 1/4 cup plus 2 tablespoons butter.
  6. Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes.
  7. Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.
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Reviews More Reviews

Most Helpful Positive Review
Jul 22, 2006

The rolls were great! They were easy to make and tasted wonderful. I needed to make individual rolls and was able to do so with this recipe. I took someone's suggestion of making monkey bread with half of the recipe. Oh my gosh....It was delicious! I rolled the dough balls in butter and then dipped them in a brown sugar mix (1/2 cup brown sugar, 1 tsp. cinnamon). Once they were out of the oven, I poured on a glaze (powdered sugar, water, and almond extract). They were so delicious! I had to freeze that batch so I would stop eating them. It makes a great breakfast treat!

Most Helpful Critical Review
Feb 10, 2010

I wanted a refrigerated type of roll dough, and i decided to try this as I couldn't remember mine from about 40 yrs ago, and didn't have success locating one on AR dictionary. I doubled the recipe, elimenated the butter, usedhaalf/half that had soured, used an excellent local olive oil freshly pressed with meyer lemon and 1/1/2c spelt flour,1/1/2 rye flour the rest a mix of bread flour, unbleached white and cake flour, and added a little extra yeast. It is presently resting in my refridgerator in a 6 qt. ceramic crock pot till I'm ready to bake several buns for my husband's sanwiches,and freeze the resst. Let you know the rest of the story.


60 Ratings

Dec 08, 2003

The recipe is easy to follow and the rolls couldn't have come out any better! I had been searching for a recipe like this one for a long time so I could stop buying those yummy buttery rolls and make them myself and this is it! Read carefully and take your time and anyone can make these and they definately get a gold star! Fabulous tasting!

Nov 27, 2002

This was great! I made the dough in my bread machine (knead until mixed). Let rise then formes into balls and let rise overnight in fridge. I didn't drizzle with butter before baking and it seemed fine. The rolls stayed fresh for days.

Jan 25, 2008

These are OK as written. I had issues with rising when I made them as written, and I didn't get 40 rolls out of a single recipe--I got about 65 out of a double batch. They second time I made them, I proofed the yeast first, which took care of the issues I had the first time around.

Aug 29, 2002

Fabulous rolls! I used half the dough for dinner rolls and made monkey bread (small rolls dipped in butter, then cinnamon-sugar) for breakfast the next day. Both received lots of compliments and I thought they were easy to prepare.

Oct 06, 2007

Perfect! Everyone was jealous that my rolls turned out so nicely and they were gone in a couple of minutes. I have made them a few times since and even substituted half whole wheat flour with no problem.

Sep 17, 2008

The best bun recipe that I have tried on allrecipes.com! My family is a little neurotic and will only eat the soft inner buns as opposed to the crusty outer buns... I know, we're weird. As opposed to throwing out more than half of my hard work I used one 9x13 greased baking pan, reduced the total number from 40 buns to 30, took six of the rolls of dough, rolled them out and lined the inner walls of the pan with them, then followed the rest of the instructions as written. The result: 24 nice, soft inner buns... and four crusty walls.


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  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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