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

Homemade Pan Rolls

Recipe by  

"This is the best dinner roll recipe I have ever found."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    30 mins
  • COOK

    18 mins

    3 hrs


  1. In a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast. Add water, milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add the remaining flour, 1/4 cup at a time, until the dough comes together.
  2. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Dough is ready if indention remains when touched.
  3. Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form the pieces into rounds. Place the rolls close together in two lightly greased 9 inch round cake pans. Brush with melted butter. Cover and let rise in warm place about 30 minutes or until doubled. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake in preheated oven for 12 to 18 minutes, until golden brown.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2008

Oh my god!! These are the best ever! Sooo light and fluffy... no idea what the 'dense' comments were all about. (Try not to add the listed amount of flour... I didn't add the listed amount and mine turned out fine. Just be sure to change the the directions around... Dissolve the sugar into the warm water, then add yeast. Let it sit for 10mins. Then add milk (replace the water with milk), oil, and beaten egg. Then add listed amount of flour, and salt. Add the remaining flour if required. Also, when baking- be really careful of the baking time. Mine baked perfectly in the minimum time-12mins.

Most Helpful Critical Review
Nov 06, 2003

These were a bit heavy I thought. Not bad, but not a keeper. Sorry!

Jun 27, 2008

My nephew (9) and I recently made this. I followed the recipe exactly and was surprised when it turned out like the school bread that I used to love!!! It was crisp on the outside and soft and doughy inside... so delicious!!! My husband has yet to try it, so I will definately be making this again.

Jan 20, 2011

TERRIFIC! I made these tonight and they were simply terrific. Recipe is fail proof too apparently - I changed the milk to water as we have lactose issues in the house and I used 2 yolks left over from ones I needed to separate in another bread yesterday in place of the whole egg. They tasted just like the golden egg bread from the store - ONLY FRESH! Oh - and I did cut the sugar in half too just because i didnt want too sweet of a roll for dinner. SO *****5 stars for a great recipe i could not mess up! Rolls were still fresh at breakfast too!...... ******************************************Been making these for almost a year now and they remain our favorite diner rolls from this site. If you are considering them for your holiday meal then please try them! I have mine made, baked and frozen already for Thanksgiving dinner - just defrost, heat and serve - they are so good and very easy!

Mar 08, 2010

My mom couldn't believe I made these. They were so yummy. I made them for Thanksgiving. I cooked them before I put the turkey in the oven in the morning, and then I popped them back in the oven while I was letting my turkey rest. That way everyone had nice warm rolls. Excellent recipe! These are my personal notes: Dissolve the sugar into the warm water, then add yeast. Let it sit for 10mins. Then add milk (replace the water with milk), oil, and beaten egg. Then add listed amount of flour, and salt. Add the remaining flour if required. Also, when baking- be really careful of the baking time

Mar 31, 2009

These where pretty good. Made two times....the second time, I did follow the ingred. order from the reviewer above me and I think they did turn out better. 24 rolls worked perfect in my 9x13 stone casserole dish.

Jan 08, 2010

Used my new KA Mixer, and I used the dough hook all the way! Step one needed some scaping down the bowl but once it was all mixed, I let it knead for 8 minutes! Make sure you only add 1/4 cup flour at a time at the end....I did not need all the flour(right at 3 cups total) but it all depends on your flour and the moisture in the air. These are so so SOFT and FLUFFY! Almost like Parkerhouse dinner rolls but tastier! Great recipe!

Dec 01, 2010

These are awesome....I combine sugar, yeast and warm water for 10 minutes then add that and all other ingredients to my ka for 8 minutes.....let rise for an hr....cut, roll, put in pan...pour melted butter over...let rise another 1/2 hr and bake at 350 until golden brown.....yummy....


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  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 109 mg
  • 4%

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

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