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Buttery Dinner Rolls
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Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free

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.

Overall Average Rating:
2 ratings
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Dance 08/241/2017 08/30/2017
THESE LOOK SO GOOD!!!!
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Terri 12/337/2017 12/04/2017
Heavy dense roll. I was hoping they would be lighter.
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Shelley Hillyard 09/246/2017 09/04/2017
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 ove
owning. 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.
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Laureen 03/78/2017 03/20/2017
Very good rolls. Even my gluten eating family enjoyed them. I will be making again.
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Carolyn 02/48/2017 02/18/2017
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!
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Karen fulton 05/121/2017 05/02/2017
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?
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    • 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?
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    • 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.
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