Kittencal's Buttery Pan Rolls

"I make these buns on a regular basis they have remained a family-favorite over the years --- if you choose not to brush the tops with any butter another idea is after the second rise before baking mix 1 egg white with 1 tsp cold water and carefully brush the buns with egg wash mixture then sprinkle with sesame seeds :)"
photo by MrsNW1 photo by MrsNW1
photo by MrsNW1
photo by Breezytoo photo by Breezytoo
photo by BikeBookBread photo by BikeBookBread
photo by ewells photo by ewells
photo by kzbhansen photo by kzbhansen
Ready In:
3hrs 25mins


  • 1 tablespoon dry yeast
  • 1 teaspoon yeast
  • 12 cup warm water
  • 1 teaspoon sugar
  • 1 large egg (covered in warm water for about 15-20 minutes to bring down to room temperature)
  • 1 cup milk
  • 14 cup butter, cut into pieces (no subs please!)
  • 1 12 - 2 teaspoons salt
  • 3 tablespoons white sugar (if you prefer a sweeter roll then increase the sugar)
  • 4 cups white flour (more as needed, U.S. residents use bread flour, Canadian residents can use all-purpose flour)


  • Generously grease a 13 x 9-inch baking pan (preferably metal) with melted butter; set aside.
  • In a heavy-duty stand mixer fitted with a dough hook, add in 4 cups flour; set aside.
  • In a small saucepan heat the 1 cup full-fat milk with 1/4 cup butter, salt and 3 tablespoons sugar until the butter starts to melt, stirring with a spoon (butter does not have to completely melt) set aside until warm and not hot, to speed things up place in the fridge for about 20 minutes this will cool it down faster, the mixture should be warm but not hot.
  • When the milk mixture is warm, proof 1 tablespoon and 1 teaspoon yeast in 1/2 cup warm water with 1 teaspoon sugar; let sit for 10 minutes or until foamy.
  • Add the yeast and the warm milk/butter mixture and the egg to the bowl with the flour in it.
  • Start mixing, adding more flour only if needed to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour).
  • Keep adding more flour 1 tablespoon at a time as needed and knead the dough for 8-10 minutes until the dough is smooth.
  • Remove the dough from the mixing bowl, and let sit covered with a clean tea towel on the counter for 10 minutes.
  • After 10 minutes, knead the dough gently for about 15 seconds into a ball (the dough will come together nicely).
  • Place in an oiled bowl.
  • Cover and let rise about 1 hour or until doubled in size.
  • Punch down dough.
  • Divide dough into 12 pieces, and shape into round balls.
  • Place the dough balls into the prepared baking dish (fitting 12 balls evenly in the dish with 3 balls across and 4 rows down, if you have extra dough balls place into the freezer to bake another time).
  • If desired, brush the dough balls with melted butter, this is only optioanl.
  • Cover with a clean tea towel, and let rise for about 30-40 minutes, or until ALMOST double in size).
  • Set oven to 375 degrees.
  • Bake for 22-25 minutes, or until dark golden brown on top.

Questions & Replies

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  1. Kittencalrecipezazz
    Freeze after the first 1 hour rise, when ready to use the dough, remove from freezer place on baking pan and allow to thaw completely then rise a second time.
  2. 2gocoastal
    Would these work well for small silver dollar rolls for catering mini sandwiches? If so, would I cut the size in half and cook at a different temp and time? Thank you!
  3. beakerwill
    Kittnecal, would it be possible to tweak this recipe for the dough cycle on a bread machine? If so, are there any changes you would recommend? Thanks in advance!!
  4. Mary Brittany M.
    What is the process to cook frozen dough? Anything different to do or just cook once thawed?


  1. KitKat824
    AWESOME AS ALWAYS!!! I have made MANY times and they are always DELICIOUS!<br/>At Thanksgiving, I made another recipe, my husband said, "These can't be Kittencal's rolls" (the ones I made were awful!!!) I will never stray again.
  2. TLu1089
    I made these to take to a game night and now they won't let me come without them! Kitten, as always with your recipes, they are fantastic! Thanks for posting! I plan to make them for Thanksgiving as well.
  3. Chef Laurachingo
    Love Love Love these rolls thank you for posting very easy to put together another big hit with my family thanks again kit
  4. lilthorner
    I had to make my first review for these rols! OMG they are SOOO GOOOD. I made them yesterday for Thanksgiving and we couldn't stop eating them. Luckily I made a double batch. I am eating one for breakfast right now.. I added .5 tablespoon more sugar (total 1 extra) since it was double batch because that was suggested if you wanted a sweeter roll. OMG once again. this is my new roll recipe!
  5. nita 284904 souther
    I'm rating these for the second time, they are just melt in your mouth delicious.. these definately need more stars.. they are so pretty when baked. I could have eaten these and left the rest of dinner.


  1. ewells WOW! These are the fluffiest, yeastiest (is that a word, lol?) rolls I've ever eaten. The only substitution I made was that I used 3 c. white flour and 1 c. whole wheat flour instead of all white flour. I brushed them with melted butter before and after baking. YUM!! Thanks for another great recipe, kittencal!



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