Fluffy Homemade Pan Rolls

Name: Fluffy Homemade Pan Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 130 min
Yield: 12 rolls
Cuisine: Canadian
Ingredients: 4 cups all-purpose flour (spooned and levelled); 1 packet active dry yeast (2 1/4 teaspoons); 1/4 cup sugar; 1 teaspoon salt; 1 cup warm water (about 43°C or 110°F); 1/2 cup milk (whole or 2%); 1/4 cup unsalted butter (melted); 1 egg (beaten); 2 tablespoons unsalted butter (melted)

130 min 12 rolls Easy

All Recipes

These fluffy homemade pan rolls are perfect for any meal, with a soft interior and golden crust.

Prep

20 min

Cook

20 min

Total

130 min

Servings

Difficulty

Easy

There's nothing quite like the aroma of freshly baked rolls wafting through the house. Our homemade pan rolls are soft, fluffy, and have a delightful golden crust. This recipe is perfect for family dinners, holiday feasts, or any time you crave the comforting taste of homemade bread. Our version focuses on simplicity and flavour, using basic pantry ingredients to create rolls that are both delicious and visually appealing. The process is straightforward, making it suitable for both novice bakers and seasoned pros.

Instructions

Activate the yeast

In a small bowl, combine warm water and sugar, then sprinkle the yeast over the top. Let it sit for about 5 minutes, until frothy.

Pro tip: Ensure the water is not too hot to avoid killing the yeast.

Prepare the dough

In a large mixing bowl, combine flour, salt, milk, melted butter, and the beaten egg. Add the yeast mixture and stir until a dough forms.

Pro tip: Use a wooden spoon or dough hook for easier mixing.

Knead the dough

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic.

Pro tip: The dough should be slightly tacky but not sticky.

First rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Pro tip: A closed oven with the light on makes a great proofing environment.

Shape the rolls

Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball.

Pro tip: Use a kitchen scale to ensure even roll sizes.

Second rise

Place the rolls in a greased 9x13 inch baking pan, cover, and let them rise for another 30 minutes.

Pro tip: They should be touching slightly when risen.

Preheat and bake

Preheat your oven to 180°C (350°F). Brush the tops of the rolls with melted butter and bake for 20-25 minutes, or until golden brown.

Pro tip: An internal temperature of 93°C (200°F) indicates doneness.

Cool and serve

Remove the rolls from the oven and let them cool slightly before serving.

Pro tip: Brush with additional butter for extra flavour.

💡

Tips & Tricks

Use warm water to activate the yeast effectively.
Proof dough in a warm, draft-free area for best results.
Brush rolls with butter for a golden crust.

Frequently Asked Questions

How long do homemade pan rolls last?

Homemade pan rolls last up to three days when stored in an airtight container at room temperature.

Can you freeze homemade pan rolls?

Yes, you can freeze homemade pan rolls. Wrap them tightly and freeze for up to three months.

What is the best flour for homemade pan rolls?

All-purpose flour works best for homemade pan rolls, providing a good balance of strength and tenderness.

How many calories are in homemade pan rolls?

Each homemade pan roll contains approximately 180 calories.

Why didn't my pan rolls rise?

If your pan rolls didn't rise, your yeast may have been expired, or the water used to activate it was too hot or too cold.

Serving Suggestions

These rolls are best served warm, right out of the oven. Pair them with butter, jam, or your favourite soup or stew for a comforting meal. You can make these rolls ahead of time and store them in an airtight container for up to three days. To enjoy them as fresh as possible, reheat them in the oven at 180°C (350°F) for about 5 minutes.

Nutrition per serving

180

Calories

Protein

Fat

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