Buttery Dinner Rolls

Average Rating 5 from 2 ratings

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

INGREDIENTS:

  • 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
  • 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

DIRECTIONS:

Warm the milk (max 110°) and melt the butter, and set aside. Place 4 cups of All-Purpose Flour Artisan Blend in the bowl of a stand mixer. Add the yeast, salt, sugar, milk, egg, and butter. Start mixing on low speed and increase to medium; beat until smooth, about 1 minute.

Use an 8.5 x 11-inch baking dish and either cut a piece of parchment paper to line it or use butter to grease it. Form rolls into the pan using a large oiled ice cream scoop to place 3 rolls across and 5 rolls down, side by side. If you do not have an ice cream scoop, scoop an equal amount of dough for each roll with a spoon. You can also place dough 1 inch apart on a parchment paper lined cookie sheet if not using the baking dish.

Dip your fingers in oil and smooth each roll into a round shape. Melt 3 TBSP of butter and brush over the surface of all dough balls. Cover with plastic wrap and allow to double, 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 as soon as they are 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.

http://www.pamelasproducts.com/buttery-dinner-rolls/

14 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.

    • xel November 14, 2017 at 7:33 pm #

      I used flax gel (1TBSP ground flax mixed with 3TBSP warm water) and almond milk and they turned out wonderfully! Just use 3 cups flour instead of 4 and a little more milk, maybe 2-3 TBSP more.

  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.

    • xel November 14, 2017 at 7:57 pm #

      just use 3 cups flour and a little more milk than it calls for, about 2-3 TBSP more. Make sure you let them rise and they will turn out very light.

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

    THESE LOOK SO GOOD!!!!

  7. xel November 10, 2017 at 5:01 pm #

    What can i use in place of eggs that isn’t egg replacer, flax gel, or gelatin?

    • Pamelas Customer Service November 13, 2017 at 8:51 am #

      Pamela has been experimenting with aquafaba, the water that chickpeas are cooked in, or that comes in the can with the chickpeas. She has had good results using her Bread Mix. You might try it here, though we have not tried it.

      • xel November 14, 2017 at 7:59 pm #

        thank you very much! i actually used flax gel with very good results 🙂 as long as the flax gel is mixed with warm-hot water and allowed to gel first it works great.

  8. Lydia November 23, 2017 at 12:12 pm #

    These were amazing—by far the closest I’ve had to tasting like traditional gluten-filled rolls in my 14 years baking/eating 100 percent gluten-free! Thank you, Pamela’s Products for the dinner rolls served at our family’s Thanksgiving this year—they were a hit!

    Recipe Rating: 5

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