Buttery Dinner Rolls

These are rolls you can serve with any meal!

Ingredients

    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
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.

Customer Reviews

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K
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!

C
Christine

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.

n
nalywill

These are soo good! And i made them dairy free too! Used oat milk instead of reg. milk and just used more olive oil instead of butter. I did add the extra egg. My son and I could not stop eating them when they came out of the oven, and we are not gluten free or dairy free. We made them for friends but whoa, they are good!

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Shira J.S.

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!

P
Pat

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??