All Purpose Pan Rolls I Made It

All Purpose Pan Rolls

frankieanne 7 years ago
posted by Midgelet
All Purpose Pan Rolls
I felt like smelling some yeasty bread today and, after searching through my bookmarks, decided on these and I am glad I did. I am going to freeze these two to a baggie for future meals. They are wonderfully fluffy and you can't go wrong with all of that butter! :-D
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bakerme 7 years ago said:

Wow, those look absolutely fabulous, Frankie! There's little more intoxicating than the smell of baking bread. And slathered with butter is heaven - yum!

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gaspesiangal 7 years ago said:

Oh Frankie, those look fantastic. Incredible photo's too. I love the smell of bread, nothing better in my opinion.

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DIZ3 7 years ago said:

That's the most beautiful pan of rolls I've ever seen! I can smell them all the way over here! I love fresh baked dinner rolls. The recipe looks very easy.

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mommyluvs2cook 7 years ago said:

Those are gorgeous! There is definitely nothing like the wonderful smell of yeast bread baking in the oven :) They look so fluffy, will have to try!

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frankieanne 7 years ago said:

Thank you, everyone! I am not much of a baker but they were pretty darn easy. Got my yeast smell fix, too. :-)
Just a little note: the recipe says two hours to make but it took me closer to five hours, what with the double rise and bake time and all.

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DIZ3 7 years ago said:

Frankieanne, somewhere along the line, I was bestowed with the task of making rolls for Thanksgiving and Christmas. Long story short, everyone called dibs on all of the easy stuff and that was the only thing left. lol! My secret is to turn on the oven to about 200. Then I set the dough on top of the stove and cover with a pastry cloth. If the top of the stove is too hot, I will also put a towel underneath so the bottom the bowl doesn't get hot. I just want it to stay warm. After it doubles, I do the same with the pan of rolls. That will easily cut the raise time. I always allow 2.5 hrs to make a 9 x 13 pan. That way they are still warm from the oven when they hit the dinner table. Hope that helps.

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bakerme 7 years ago said:

Good tip about the dough, Linda. I have two others that work for me and may also work for others. Sometimes I put the bowl of dough (covered with a clean dish towel) in the oven and turn on the oven light. Just the heat produced from the light is enough to help the dough rise. If I need the oven for something else, I put the bowl on the counter or washing machine (wherever there's space) on a heating pad set on very low. Either method works.

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mommyluvs2cook 7 years ago said:

That is a great tip DIZ, think I'm going I steal it 😁

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gaspesiangal 7 years ago said:

I use the same method as Bakerme. I put mine in the oven with the light on. You can also put a bowl of warm water in the oven to speed the rise. To get you bread crustier spritz the oven with water before you put the loaf in, do this three more times three minutes apart. Hope this helps.

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frankieanne 7 years ago said:

Thank you for the rising tips, everyone. I always put mine in the microwave with the door unlatched to keep the light on.
These freeze very well.

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Cosmicmother 7 years ago said:

Your pictures are great FA, they look scrumptious!

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frankieanne 7 years ago said:

Thank you, Shona. :) They unfreeze really well. They tasted like they hadn't even been frozen!

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mommyluvs2cook 7 years ago said:

I have never made pan rolls before, and now, these are my go-to for sure, some of the best rolls I've ever made! The inside is so fluffy and soft. I used DIZ's method of rising on the oven and it worked great, took about an hour to double. The second rise took about 40 minutes but should have gone a little longer probably after looking back again at FA's picture. Bri had a roll as a sandwich slider for an early dinner before softball practice, and she gave it the thumbs up :) 5 star recipe for sure! Added some more pics.

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bakerme 7 years ago said:

Nice looking photo, Mommyluvs2cook! I really need to put this on my short list of things to make. They look so good and the recipe looks like it could easily be halved for just the two of us.

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frankieanne 7 years ago said:

Yours look wonderful, Michelle! These are very fluffy inside. How many did you end up getting?
I showed this recipe to my sister and she asked me if I was going to make these for Thanksgiving. Guess you and she had the same idea. :)

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mommyluvs2cook 7 years ago said:

Thank you ladies :) I got 12 exactly FA, I did do what I thought were gold ball size, but then I started making them smaller and smaller to fill the pan evenly. So I guess I either got less dough than you or my "golf balls" were big lol :)

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DIZ3 7 years ago said:

Looks good, Mommyluvs2cook! So happy my suggestion worked for you. I'm going to flag this recipe to try with cinnamon rolls because I need a good all-purpose sweet dough recipe. The one I use for dinner rolls is also soft and fluffy, but not as sweet and doesn't use eggs.

As far as the number of rolls, you can make them any size you want. I vary mine anywhere from 12, 15, 18 and even 24 small rolls. It will not affect the bake time because the volume is still the same.

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DIZ3 7 years ago said:

May I add another tip? I don't punch the dough down or work the dough before forming into rolls. I try to be as gentle as possible with it.

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mommyluvs2cook 7 years ago said:

This would be perfect cinnamon roll dough DIZ!

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frankieanne 7 years ago said:

I had one of these for breakfast today that I took out of the freezer and microwaved for a few seconds. Tasted just like I had taken it out of the oven.

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mommyluvs2cook 7 years ago said:

Made as a breakfast sandwich as well, with a fried egg, bacon and some cheese :)

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gourmetana 7 years ago said:

Oh ladies, now I need a yeast smell fix too :)) these look pretty easy to make, will bookmark the recipe for a near future.
Do you know what is the weight of a pkg of yeast please? Is it 7 grams?

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frankieanne 7 years ago said:

Yes, Ana, it is 7 grams or 2-1/4 teaspoons.
I can't get over how great these freeze. I took two out for breakfast and microwaved them for 55 seconds and put some butter on them. Tasted like I had just taken them out of the oven.

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gourmetana 7 years ago said:

I will definitely be making these on my bread machine! Can't wait!

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Karen_B 7 years ago said:

Oh.My.Goodness!! This looks so good!! Now you've got me craving them - great pictures Frankieanne and Mommyluvs2cook!

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frankieanne 7 years ago said:

Thank you, Karen. Mine are all gone! :)

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gourmetana 7 years ago said:

I am finally baking these tomorrow. I'll use the bread machine to make the dough. Do you guys know if it's ok to use strong flour instead of all purpose? I need to stop buying self-raising flour :/

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mommyluvs2cook 7 years ago said:

Not sure Ana :S

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frankieanne 7 years ago said:

I'm not certain, Ana. Pso may know but he hasn't been here much lately. Maybe they would just rise quicker? Maybe Bakerme knows.

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gourmetana 7 years ago said:

I use strong flour for bread only. I've got a pkg of plain flour from the store and will start on these now. Can't wait to try them!

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gourmetana 7 years ago said:

OK. Made them. OMG they are amazing! Already ate one, pipping hot and I am preparing for another :) I hope I have some left to freeze :))) Great recipe. Will be making these often I think.

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bakerme 7 years ago said:

Hi, Ana! I'm not sure what you mean by strong flour, so won't be much help with your question. Thanks for the vote of confidence, though, Frankie! I'm not nearly as knowledgeable as Points. If by strong flour you mean all-purpose, it will work just fine, and if you mean bread flour, that will work, too. In fact, whenever a bread recipe calls for all-purpose flour, I always sub with King Arthur bread flour because of it's higher protein count. I've only tried self-rising flour twice, for biscuits and pancakes, and didn't have any luck with it at all. Both biscuits and pancakes were the worst I'd ever made!

It looks like I'm too late for this batch, but maybe you can give bread flour a try next time. I get it at the grocery store, but here's the link if you need to order it online:

http://www.kingarthurflour.com/products/bread-flour/

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mommyluvs2cook 7 years ago said:

Yours turned out beautiful Ana! Glad you like them :)

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gourmetana 7 years ago said:

Bakerme I believe bread flour (USA) = strong flour (UK)
Thanks ML2C, they are truly delicious!

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bakerme 7 years ago said:

Thanks for explaining that, Ana. Glad to hear the rolls were tasty! I really need to put them on my short to-do list.

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frankieanne 7 years ago said:

Yes, strong flour is bread flour.
Yours turned out beautiful, Ana! I hope you had some left to freeze. If you did, you will have to let us know if yours froze as great as mine did.

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