*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The rolls were great! They were easy to make and tasted wonderful. I needed to make individual rolls and was able to do so with this recipe. I took someone's suggestion of making monkey bread with half of the recipe. Oh my gosh....It was delicious! I rolled the dough balls in butter and then dipped them in a brown sugar mix (1/2 cup brown sugar 1 tsp. cinnamon). Once they were out of the oven I poured on a glaze (powdered sugar water and almond extract). They were so delicious! I had to freeze that batch so I would stop eating them. It makes a great breakfast treat!
The recipe is easy to follow and the rolls couldn't have come out any better! I had been searching for a recipe like this one for a long time so I could stop buying those yummy buttery rolls and make them myself and this is it! Read carefully and take your time and anyone can make these and they definately get a gold star! Fabulous tasting!
This was great! I made the dough in my bread machine (knead until mixed). Let rise then formes into balls and let rise overnight in fridge. I didn't drizzle with butter before baking and it seemed fine. The rolls stayed fresh for days.
These are OK as written. I had issues with rising when I made them as written and I didn't get 40 rolls out of a single recipe--I got about 65 out of a double batch. They second time I made them I proofed the yeast first which took care of the issues I had the first time around.
Fabulous rolls! I used half the dough for dinner rolls and made monkey bread (small rolls dipped in butter then cinnamon-sugar) for breakfast the next day. Both received lots of compliments and I thought they were easy to prepare.
Perfect! Everyone was jealous that my rolls turned out so nicely and they were gone in a couple of minutes. I have made them a few times since and even substituted half whole wheat flour with no problem.
The best bun recipe that I have tried on allrecipes.com! My family is a little neurotic and will only eat the soft inner buns as opposed to the crusty outer buns... I know we're weird. As opposed to throwing out more than half of my hard work I used one 9x13 greased baking pan reduced the total number from 40 buns to 30 took six of the rolls of dough rolled them out and lined the inner walls of the pan with them then followed the rest of the instructions as written. The result: 24 nice soft inner buns... and four crusty walls.
If I were to rate on flavor alone these rolls would easily earn 5 stars. As written however the dough doesn't rise as well as it does when the yeast is first proofed. Additionally if this recipe makes 40 dinner rolls I'd think they'd have to be the size of golf balls! Neither time even with proofing the yeast did I get anywhere near 40. It's definitely a keeper w/ modifications. Thank you sharing for the recipe and Happy Thanksgiving!
I wanted a refrigerated type of roll dough and i decided to try this as I couldn't remember mine from about 40 yrs ago and didn't have success locating one on AR dictionary. I doubled the recipe elimenated the butter usedhaalf/half that had soured used an excellent local olive oil freshly pressed with meyer lemon and 1/1/2c spelt flour 1/1/2 rye flour the rest a mix of bread flour unbleached white and cake flour and added a little extra yeast. It is presently resting in my refridgerator in a 6 qt. ceramic crock pot till I'm ready to bake several buns for my husband's sanwiches and freeze the resst. Let you know the rest of the story.
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