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Buttery Pan Rolls

Read Reviews (40)

"These are delicious. They take a little time to make but they are worth the effort. Originally submitted to ThanksgivingRecipe.com." — Charlotte

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Original recipe makes 40 rolls Change Servings

5 1/2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons salt
1 1/2 teaspoons active dry yeast

1 1/2 cups milk
1/2 cup water
5/8 cup butter

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Directions

Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside.
Combine milk, water and 1/4 coup 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).
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.
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.
Melt remaining 1/4 cup plus 2 tablespoons butter.
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.
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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This is a very versatile dough. I make it in my bread machine (dough setting) and use it for dinner rolls, sweet rolls for breakfast,hamburger rolls, fried scones, and have even frozen it for a week and made absolutely delicious dinner rolls. ednaa

—EDNAA

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Most Helpful Critical Review

Dec 24, 2003

These were just so so. They didn't have the rich buttery taste I expected, nor were they very tender.

—Beckycooks

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45 Ratings

Dec 23, 2002

I love this recipe. Made 1/2 of recipe in bread machine using the dough mode. Then I hand formed the rolls. They were very light, soft and buttery. They are good made in a cupcake pan. I also made 1/2 the recipe in my bread machine. Makes a very light and tasty loaf of bread.

—DILANN

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Aug 01, 2007

This is the first time I have ever made dinner rolls. I followed the recipe exactly and they turned out super soft and yummy! It was easy enough for a beginner to succeed!

—pjsmart

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Sep 14, 2003

These were great. Very tender. I did not find them any more time consuming then most from scratch yeast dough recipes. It did make alot though. Might be nice to roll some in cinnamon and sugar after the butter then save for coffee while use the other half for the meal.

—Ellen

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Oct 05, 2004

I just have to say that this is one of THE BEST recipes for buns that I have ever tryed, and I have been searching for the best recipe for a long time, and I am so happy that I finally found it ! Thank you so much Charlotte for sharing this....Kitcal:)

—Carol Amos

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Feb 12, 2008

I made the full recipe--very tasty, light, and fluffy. Easier than most home made rolls. I am trying to freeze 1/2 the rolls for later. Definetely will make these again.

—sherranil

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Feb 18, 2009

These rolls were great. I made them a little bigger and we used them for sandwich rolls.

—Stephanie

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Nutrition

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.

Nutritional Information

Buttery Pan Rolls

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 97
** Calories from Fat: 29

% Daily Value *
** Total Fat 3.2g 5 %
** Saturated Fat 2g 10 %
** Cholesterol 8mg 3 %
** Sodium 141mg 6 %
** Potassium 36mg 1 %
** Total Carbohydrates 14.5g 5 %
** Dietary Fiber 0.5g 2 %
** Protein 2.2g 4 %
** Sugars 1.4g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 8 %
** Thiamin 14 %
** Niacin 12 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.