Buttery Pan Rolls bake up golden and buttery and have a hint of sweetness. The flavor of fresh rolls can’t be beat and these rolls are no exception.

 
These rolls need some kneading and 2 rise times, but the time and effort is so worth it. There’s a good bit of butter in the dough and the rolls get brushed with melted butter when they come out of the oven. They are unbelievably buttery!
These homemade rolls are perfect for any family dinner. I especially like to serve them with some type of roast, either beef or pork. Leftover rolls can be sliced in half and used to make mini ham or roast beef sandwiches.
These soft, slightly sweet rolls are also perfect for a holiday meal and are a regular on our Thanksgiving table.

 
Get ready to exert some self-discipline when these rolls come out of the oven. It’s hard not to eat 3 or 4 or even 5 or 6. Buttery Pan Rolls Recipe Tips:
Make sure you let the milk mixture cool below 125 degrees or you will risk killing the yeast and then your dough will not rise.
Make sure you are using fresh yeast that is not past the expiration date.
Be sure to knead the dough long enough to pass the “window” test. You should be able to stretch the dough and pull it on it without it breaking apart.

Try These Other Homemade Roll Recipes:

Potato Rolls
Pocketbook Rolls
Whole Wheat Molasses Rolls
The Best Yeast Rolls

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Buttery Pan Rolls

Buttery Pan Rolls bake up golden and buttery and have a hint of ...