Buttery Dinner Rolls

Average Rating 4.5 from 3 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 3½ to 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/

34 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?

      • Sydney Kapustinski March 2, 2018 at 9:50 am #

        This is a confusing response to me. There isn’t any water called for in the recipe that I can tell, so if she had used water to bloom the yeast and added it to the dough, wouldn’t that mess up the ingredients? I would use the milk to bloom the yeast…perhaps that is what you meant?

        • Pamelas Customer Service March 5, 2018 at 11:29 am #

          Yes, warm milk is what I meant! Thanks.

    • Karen Gennuso November 16, 2018 at 12:30 pm #

      I have the pancake mix at home. Can I use this instead of the all purpose artisian flour? I would also like to use honey instead of sugar.

      • Pamelas Customer Service November 19, 2018 at 9:06 am #

        Hi Karen,
        The Baking & Pancake Mix would work differently. If you would like to use that instead, perhaps make biscuits instead of dinner rolls. You can find the biscuit recipe here: Drop Biscuits

  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
  9. Stacey Kadosh January 22, 2018 at 1:13 pm #

    Can I make the dinner rolls with my bread flour instead of the Artisan blend? Also, my loaves of bread ( from bread machine) are not raising when cooked, I am getting upset as its such a waste of flour.

  10. Katy September 27, 2018 at 7:00 am #

    Can I make these with a regular mixer instead of a stand mixer?

    • Pamelas Customer Service September 27, 2018 at 10:15 am #

      Hi Katy,
      Sometimes gluten-free dough is too thick for a regular mixer with beaters and that’s why we recommend a stand mixer with a paddle attachment. It may work, but you may have to keep pushing the dough down off of the beaters. Good luck!

  11. Caresa November 20, 2018 at 1:48 pm #

    Can these be made ahead of time and reheated or are they best eaten right away?

    • Pamelas Customer Service November 21, 2018 at 8:55 am #

      Hi Caresa,
      You could make these ahead and reheat.

  12. Elizabeth Hayes November 21, 2018 at 2:12 pm #

    Unfortunately, mine didn’t turn out. I followed the directions and added the extra egg and they are just a gummy mess. You need to use a 9 by 13 pan or when they rise they will overflow the pan. They do not have a fluffy texture at all. They are almost gooey, even though they are done. I believe it’s the flour blend, as I’ve tried to make pancakes with this flour blend and they turned out very gummy also. Also this has way too much salt! I would cut the salt in half.

  13. Lottie November 22, 2018 at 8:11 am #

    Hi do I need to used salted or unsalted butter??

    • Shira J.S. January 23, 2019 at 7:10 am #

      hi,
      that’s to your own taste!;)

  14. Pat Grev December 13, 2018 at 7:09 am #

    Can I use your bread flour instead for these rolls? Just bought the bread mix to make rolls for my grandson for Christmas. Now this recipe says I need to use the artisan flour.
    Thanks!
    Pat

    • Pamelas Customer Service December 13, 2018 at 10:30 am #

      Hello Pat,
      Here is a recipe for Dinner Rolls made with our Bread Mix. Pull-Apart Dinner Rolls recipe is coming soon!

      • Pat December 23, 2018 at 5:35 pm #

        I tried making these but they did not rise very much and were very dense. No one really liked them. I did use warm water and let them rise for over an hour. Any other suggestions??

        • Shira J.S. December 31, 2018 at 1:42 pm #

          try using 2 eggs and 1 bag of pamela’s bread mix.
          tip your fingers in warm water wile rounding off the rolls them then top them off with sunflower oil before letting them rise. I lost track of time while alowing them to rise but i think i let them rise for 2 ours or so. 😉
          happy new year!

          Shira (themustanggirl)

          • Pat January 2, 2019 at 7:24 am #

            Thanks for the tip! I will try two eggs next time. Happy New Year to you also!

  15. Samantha Lazuli December 13, 2018 at 7:15 am #

    I’ve tried these once and they weren’t quite right. They were incredibly dense. I want to try again for Christmas because the flavor of these rolls was fantastic! I used the 1:1 gf flour blend that I had. The only difference I can find between it and the flour recommended in this recipe is that my flour had Xanthan Gum. Could that have added to the dense-ness? Also, I followed the recipe step-by-step and I used active dry yeast. But my dough barely rose. Do I need to put the yeast in the milk and let it bloom before adding the milk to the dough?

  16. Mona Haverman December 21, 2018 at 11:54 am #

    These rolls are the best I have made for my son-in-law. This is now my go-to gluten free roll recipe. I would love to serve these hot out of the oven for our Christmas meal. Has anyone put the blobs of rolls in the pan and then refrigerated overnight before they rose? Then take them out the next morning to rise and bake?

    Recipe Rating: 4.5
  17. Shira J.S. December 31, 2018 at 1:31 pm #

    Howdy,
    i’ve made these with 3 cups pamela’s glutenfree bread mix 2 eggs and these are the verry best rolls i have ever tasted!!!!!!!
    😁i am sooo happy!

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