Homemade Pan Rolls

Excellent

these are amazing! so soft and easy to follow recipe. I’m going to have to triple the recipe because these didn’t last the night

One of my go-to recipes for family get-togethers that always gets requested and devoured. I cook the whole batch in a pyrex 9×13 baking pan and they come out perfectly. Splitting the batch into 2 small, metal pans, has always led to some burning, but the glass dish produces perfect results every time. I’ve even cooked them in my toaster oven in a pinch and they came out fine. I have generally found the listed rise times are about half as long as I need to get the dough to double, so take that into account if you’re tight on time.

I used one cup of my seven grain flour and the rest bread flour. Butter instead of shortening, regular yeast instead of rapid rise. Because of the whole grain specialty flour, I needed less overall, for a total of 3.25 cups. Rolls rose well and tasted wonderful with butter.

This is my go to roll recipe. Everyone in my family loves these rolls!

After asking my mother-in-law for her homemade roll recipe and trying it twice this past weekend (both times were a fail), I decided to try this one. I used the dough setting on my breadmaker. Used margarine instead of shortening and for the yeast I used 1.5 teaspoons of regular yeast. Baked at 350° for 15 minutes but they came out a little darker than I like so will try baking for 13 or 14 minutes next time. Thanks so much for this recipe, they turned out PERFECT!!!!

These rolls were very good but take a long time to raise. I would add a bit more yeast next time, maybe another 1/4 teaspoon.

I have tried it twice and while the flavor of the rolls is good, neither batch has risen as I would have expected and the rolls have ended up a bit dense and heavy. I even used my proofing setting on my oven the second time, and let them rise over an hour on both rises. They’ve been eaten but overall, a disappointment to me. I was expecting those light fluffy rolls we used to get in our school cafeterias years ago and these are a far cry. I don’t think I’ll make them again.

This whole recipe is wrong in my opinion. First the method is wrong- liquid is always first and dry ingredients added to the liquid. I tried it the way the recipe suggested and it was a mess and had to throw away. I didn’t find anything good about this recipe.

Delicious! I loved baking it, and loved eating the ones that didn’t have melted plastic on them(oops)!

I follwed the recipe exactly EXCEPT I used convect bake. I will try Conventional bake next time as after 7 minutes they were turning a dark brown. My DH and son still loved them, however, so am very pleased! I give 5 stars as it is totally my fault that they were slightly overbaked!

Dense and too sweet. Turned out more like biscuits.

Need it egg and dairy free? I’ve been making these for years and they work just fine with any/all of these alternatives. I have used bread, all purpose or whole wheat pastry flour. I always use unsweetened almond milk but I’m sure soy would also work. Instead of the egg, I put 2 T. ground flax seed into a glass measuring cup and then add water to come up to the 1/4 c. line. Then mix with a fork. (If your flax seed smells fishy, it’s rancid – grind it yourself and always keep the seeds refrigerated or frozen.) I have also used Spectrum non-hydrogenated shortening on occasion. I use Earth Balance Soy-Free Buttery Spread or Smart Balance Original Spread instead of the butter. Smart Balance tastes closer to real butter. Best baked in non-shiny pans as they don’t brown properly on the bottom in shiny ones. They are very yeasty when they first come out of the oven, but that dissipates as they cool. These turn out very dense if you are unable to bake them immediately after the rolls rise. I tried punching down the dough and reforming the rolls to let rise again, like you can do with some other dough, but that did not work with this recipe. My guess is that it is because of the rapid rise yeast.

This is my absolute favorite dinner roll. They are sweet, soft, dense and beautiful. I have made them with all purpose and bread flour with great results. I have also added extra sugar and honey to the dough as well. Very yummy! Thank you for the wonderful recipe. I will be making these til the day I die!!!

Omg! Yum yum…

YUMMY! Thank you.

Excellent recipe. I followed the recipe to the letter. The texture of the rolls was very light and soft. I added this one to my recipe folder and will be making this again.

These were a HUGE hit with everyone for our weekly family dinner. The grand kids each ate way more of the rolls than my stew. Easy recipe. I was too lazy to go get bread flour and Crisco, can’t imagine they’d be better, so AP flour, butter worked fine. I also used my dough hook on my mixer as another reviewer had. For Thanksgiving I think I’ll spend more time shaping them for looks.

Just finished baking these for Christmas dinner tomorrow and had to try one fresh out of the oven to make sure they’re good enough to serve! ?? I followed a few other reviewers and used all milk (no water). I proofed the yeast in a 1/4 cup of warm milk and a teaspoon of sugar for about 10 minutes first. I ended up using about 3 1/2 cups of flour. I used my kitchen scale to divide the dough evenly and ended up with a dozen nice size buns. i could have maybe done 15 but I certainly wouldn’t have gotten 24 like this recipe says. I let them rise for an hour once I formed them into buns and I baked them in a 9×13 casserole dish. They are incredible! Super light and fluffy. I will definitely be making these again – especially now that I have a Kitchenaid mixer…it’s SO easy!

So easy! So delicious!

I took these rolls home to my aunts who was in their eighties for a family reunion and I left almost being a famous person……Thank you.