Homemade Pan Rolls ~ Let’s be honest, I think just most of us would agree, there is absolutely nothing that smells as delicious as homemade bread baking! It makes me drool just thinking a lot it.
Having said that, I haven’t been experiencing that delicious aroma very much lately. When my kids were younger and I was working full-time and life was super busy, I made bread way more than I do now. Go figure? You would think it would be the complete opposite, wouldn’t you?
I guess that old saying, “If you want something done, ask a busy person”, is true!
A couple of days ago, I made some Homemade Chicken Noodle Soup and Music Man casually asked if I wanted him to run to the store for some rolls to go with the soup? At first, I said, “sure”, but then I thought, don’t be so slack, Monica, you have everything here to make rolls, it’s not difficult, the house will smell amazing and homemade always tastes better!
Because these Homemade Pan Rolls have two rising, they do take a bit of time, but they are definitely not difficult and the result is well worth the time!
- ½ cup milk
- ¼ cup water
- 2 Tablespoons white sugar
- 2¼ teaspoons RapidRise Yeast
- 2 Tablespoons butter, melted
- 2 cups all-purpose flour (more if needed)
- ½ teaspoons salt
- In a small saucepan heat milk, water and sugar until 115 - 118 degrees F
- Remove from heat and stir in yeast. Let sit 10 minutes until frothy and bubbly
- In the bowl of a stand mixer with dough hook, put flour and salt. Stir on low to combine flour and salt.
- Add melted butter to yeast mixture and stir to combine.
- Pour yeast/butter mixture into the bowl with flour.
- Stir to combine all ingredients and then let the machine knead the dough for 10 minutes. If necessary, add more flour, a teaspoon at a time, until the dough cleans the sides of the bowl. (I don’t usually need to add any additional flour, but depending on the humidity, you may need to.)
- Move dough to a greased bowl, cover the bowl with a piece of greased plastic wrap and allow to sit in a draft-free, warm place until roughly doubled in size. (Approximately 45 - 60 mins)
- Remove dough from bowl to a lightly floured surface. Pat dough into a disc. Cut dough in half, then quarters. Cut each quarter into three triangles.
- Gently form each triangle into a ball and place balls (slightly spaced) in a well greased, round, 8-inch cake pan.
- Cover pan with greased plastic wrap and allow to sit in a draft-free, warm place, until roughly doubled in size. (Approximately 60 mins)
- Bake in a 375 degree preheated oven for approximately 18-20 minutes.
- If desired, (for a soft top) brush top of rolls with softened butter.
- Cool 10 minutes in the pan and then tip rolls out of the pan, turn right side up, and place on a rack to cool completely.
- When completely cooled, store in a plastic bag or wrap in plastic.
PIN IT – Homemade Pan Rolls
Have you ever made your own rolls or bread?
If you have any questions at all, please feel free to ask and I will do my very best to answer.
If you are interested in some more great bread recipes? Check these out: