Buttery Dinner Rolls

These are rolls you can serve with any meal!


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

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

    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.

Customer Reviews

Based on 23 reviews

Made these for the first time tonight and they were amazing!!! The whole family loved them! 3 of us cannot have gluten and were over the moon happy when we tasted them! The only thing I did different is that I proofed my yeast in the warm milk and 3 tsp of the sugar. Thank you so much for the receipe!!!

Not just for rolls

This most excellent roll recipe is so much more. This can be be made into a sandwich loaf, cinnamon rolls, fruited rolls or whatever strikes your fancy. I make at least one loaf of bread a week. Just add 10 minutes to the cooking time. Lower the temp for cinnamon rolls. Works great in a Pullman pan.

Go wild, have fun!

PS. Increase yeast to a full tablespoon and use 2 eggs
Blend VERY WELL. No gluten so you can't over mix the dough.


These taste great. The dough is like a batter. I wasn't sure what to use. So I experimented with both a cookie pan and a cupcake pan. The ones on the cookie pan did expand, but out and flat. The ones in the cupcake pan are beautiful. Flavor with both are great even though I over cooked the ones on the cookie sheet. I plan tonfreeze them for Thanksgiving. A friend made these and they were great. She had frozen them ahead of time before I got to try them. I definitely wanted the recipe after trying them. I am happy with these.

Kathleen Eastwood
The best of the best

These are the best GF rolls I have made. My daughters both require GF, but I do not. This is the only GF bread I have made that is good enough for the rest of us to eat!


I agree with a post that noted pan size in recipe will not work. I even used a 9 x 13 pan and I just have a blob of dough. IF I try this again I would use a cookie sheet with parchment paper and roll the balls (with oil or warm water on hands) before placing them on the sheet. That way they might come out as individual rolls.
They don't taste bad but as another post noted - I feel bad every time I make something that doesn't turn out quite right and feel that I've "wasted" ingredients.