Homemade Pan Rolls

Recipe Ingredients

Here's a breakdown of the ingredients in this Homemade Pan Rolls recipe and why each is important.

All-Purpose Flour: Provides the structure of the rolls. The gluten in flour develops as it's mixed and kneaded, creating the dough's elasticity and ability to trap gas, which helps the rolls rise.

Sugar: Feeds the yeast, helping it to produce carbon dioxide for leavening. It also adds a touch of sweetness and contributes to the golden-brown color of the rolls.

Shortening: Adds tenderness and richness to the rolls.

Salt: Controls the yeast activity, preventing it from rising too quickly. It also enhances the flavor of the rolls.

Active Dry Yeast: The leavening agent that makes the rolls rise. Yeast consumes sugars and produces carbon dioxide, which creates air pockets in the dough, resulting in a light and airy texture.

Warm Water: Activates the yeast.

Warm Milk: Adds moisture, richness, and flavor to the dough.

Egg: Adds richness, flavor, and structure to the dough. The egg also helps to bind the ingredients together and contributes to the golden-brown color of the crust.

Butter: Adds flavor and richness to the crust. Brushing the rolls with melted butter before baking helps to create a golden-brown, flavorful crust.

How to Make Homemade Pan Rolls

Here are the basic steps for making Homemade Pan Rolls, with important details to help you succeed. See full recipe below for more information.

1. Make the Dough

Mix flour, sugar, shortening, salt, and yeast. Add warm water, warm milk, and egg. Make sure the water and milk are between 120°F and 130°F. Too hot, and you'll kill the yeast; too cold, and it won't activate properly. Beat the mixture as directed, gradually stirring in the remaining flour until the dough is easy to handle.

2. Knead the Dough 

Knead your dough on a lightly floured surface until it becomes smooth and elastic. Kneading develops the gluten, which gives the rolls their structure. Don't skip this step!

3. First Rise

Cover your bowl to prevent the dough from drying out. Plastic wrap, a slightly damp kitchen towel, bowl cover, or even a plastic shower cap will do the job. Let the dough rise in a warm place (72°F) until doubled in size (about 1 hour). The dough is ready when an indentation remains after you touch it.

4. Shape the Rolls 

Punch down the dough by making a fist and gently pressing it into the dough. Fold the sides of the dough into the center to form a ball. Cut the dough in half and then divide each half into 18 pieces. Shape each piece into a ball and place 18 balls in each pan.

5. Second Rise 

Brush the tops of the rolls with melted butter. Cover and let rise in a warm place for about 30 minutes, or until doubled in size.

6. Bake

Bake the rolls for 12 to 18 minutes, or until they are golden brown. Keep an eye on the rolls while they bake to prevent them from burning. If the tops of the rolls are getting a little too dark, place a piece of foil over the top of the rolls and continue to bake until done.

How to Store Homemade Pan Rolls

To properly store your Homemade Pan Rolls and maintain their freshness, follow these guidelines.

Room Temperature

Place the rolls in an airtight container or a resealable plastic bag at room temperature. This will keep them soft and prevent them from drying out. Store up to 3 days.

Refrigerator

For longer storage, place the rolls in an airtight container or a resealable plastic bag and store them in the refrigerator. They will stay fresh for up to a week.

Freezer

Allow the rolls to cool completely after baking. Then, wrap tightly in plastic wrap, followed by a layer of aluminum foil, or place in a freezer-safe bag. Store up to 3 months.