Buttery Dinner Rolls

Average Rating 4.5 from 1 rating

These are rolls you can serve with any meal. Made with our All-Purpose Flour Artisan Blend.

Buttery Dinner Rolls

Yield: 12 to 16 large rolls, depending on scoop size.

Buttery Dinner Rolls


  • 3½ - 4 cups All-Purpose Flour Artisan Flour (more flour will make a denser roll, less will make a lighter roll)
  • 2¼ tsp yeast
  • 2½ tsp salt
  • 7 TBSP sugar
  • 2 cups milk, warm (max 110°)
  • 1 large egg, beaten (you can use 2 eggs for extra-fluffy rolls)
  • 5 TBSP butter, plus more for buttering the pan and brushing on top


Warm milk and melt butter, set aside. Place 4 cups of All-Purpose Flour Artisan Blend in the bowl of stand mixer, and add yeast, salt, sugar, milk, egg, and melted butter. Start on low and increase to medium; beat until smooth, about 1 minute.

Cut a piece of parchment or butter an 8.5 x 11-inch pan. For tear-apart rolls, use a large ice cream scoop to place 3 rolls across and 5 rolls down, side by side. Melt 3 TBSP of butter and brush rolls all over the surface of dough. Cover with plastic wrap and allow to double, in a warm, draft-free spot, 1 to 1½ hours.

For perfectly shaped and equal rolls, use an oiled large ice cream scoop. Dip your fingers in oil and smooth each roll into a round shape. Place on parchment covered cookie sheet one inche apart. Melt 3 TBSP of butter and brush rolls all over the surface of dough. Cover with plastic wrap and allow to double in size, in a warm, draft-free spot, 1 to 1½ hours.

Preheat oven to 375° with rack in upper third of the oven. Brush one more time with melted butter. Bake for about 40 minutes until golden brown (180° interior temp.)

Allow to cool before removing from the pan, or they may deflate a little. Remove them when cool enough to prevent condensation from building up in the pan.

Chef’s Note: Brushing the rolls with butter keeps the yeast rising inside the rolls and does not allow the rolls to break open on top before baking.

© Pamela's Products, Inc.


8 Reviews or Comments for Buttery Dinner Rolls

  1. Karen fulton February 5, 2017 at 2:08 pm #

    I made these using your artisan flour but they didn’t raise very well. The yeast type is not specified. Should I use instant or regular?

    • Pamelas Customer Service February 7, 2017 at 9:53 pm #

      Hi Karen,
      Active Dry Yeast (not instant) is what we use in our recipes. We are sorry they did not rise for you. Did you use warm water and then let rise in a warm, draft-free spot?

  2. Carolyn February 18, 2017 at 10:04 am #

    Can I use cashew milk and egg replacement or would they turn out badly? I’m so scared of wasting more ingredients with my bad trials!

    • Pamelas Customer Service February 20, 2017 at 11:34 am #

      Hi Carolyn,
      We have not tried this with the replacements.

  3. Laureen March 20, 2017 at 9:29 am #

    Very good rolls. Even my gluten eating family enjoyed them. I will be making again.

  4. Shelley Hillyard April 9, 2017 at 2:22 pm #

    Great rolls! I made from the recipe, no changes. They are a great yeast roll. Much more dense, but very good. The only thing that I had a problem with was cooking time, I ended up having to cover with foil at the end to prevent over browning. I think they were in the oven closer to 50 min. Just a heads up. I want to try with the extra egg next time to see if they will turn out a little lighter in texture.

    Recipe Rating: 4.5
  5. Terri April 12, 2017 at 2:53 pm #

    Heavy dense roll. I was hoping they would be lighter.

  6. Dance August 30, 2017 at 10:43 am #


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