Buttery Pan Rolls

Buttery Pan Rolls

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"These are delicious. They take a little time to make but they are worth the effort. Originally submitted to ThanksgivingRecipe.com."
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servings 97 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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 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).
  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.


  1. 48 Ratings

Most helpful positive review

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...

Most helpful critical review

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

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...

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!

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 al...

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 sug...

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 ...

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.

Very Good. Need to be eaten hot out of the oven.

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

Verry Addictive!They were a huge hit!

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