Pan Rolls Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Warm water: Activates the yeast and helps to form the dough.

Sugar: Adds a touch of sweetness and helps to feed the yeast.

Melted butter: Adds richness and flavor to the rolls.

Salt: Enhances the overall flavor of the rolls.

Beaten egg: Adds moisture and helps to bind the dough together.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough is too sticky, sprinkle a little more flour on the surface, but be careful not to add too much as it can make the rolls dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the rolls denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though texture may vary.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and does not need to be activated in water.

• warm water - Substitute with milk: Warm milk can add a richer flavor and softer texture to the rolls.

• sugar - Substitute with honey: Honey can add a different sweetness and moisture to the dough.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and can be used in equal amounts.

• melted butter - Substitute with olive oil: Olive oil can be a healthier fat option and adds a different flavor profile.

• melted butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good dairy-free option.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• large beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for vegan diets.

• large beaten egg - Substitute with applesauce: Use ¼ cup of applesauce to replace one egg, which adds moisture and a slight sweetness.

• Allow the pan rolls to cool completely at room temperature before storing or freezing. This prevents condensation from forming, which can make the rolls soggy.

• For short-term storage, place the cooled pan rolls in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days. If you prefer a slightly warm roll, you can reheat them in a preheated oven at 350°F (175°C) for about 5 minutes.

• For longer storage, wrap each pan roll individually in plastic wrap or aluminum foil. Place the wrapped rolls in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date to keep track of freshness.

• When ready to enjoy, remove the desired number of pan rolls from the freezer. Let them thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave each roll on a microwave-safe plate for about 20-30 seconds, or until warm.

• To refresh the texture of thawed pan rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and bake for 5-7 minutes, or until they are warmed through and slightly crisp on the outside.

• If you prefer a softer roll, you can brush the tops with a little melted butter before reheating. This adds a delightful richness and helps maintain moisture.

• For an extra touch of flavor, consider sprinkling the tops of the reheated pan rolls with a pinch of sea salt or herbs like rosemary or thyme before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the pan rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the crust's texture and keeps the inside soft.

• Microwave Method: Place the pan rolls on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 20-30 seconds per roll. Check for warmth and add more time if necessary, but be cautious to avoid making them chewy.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Lightly butter the skillet and place the pan rolls in it. Cover with a lid and heat for about 2-3 minutes on each side. This method gives a slightly crispy exterior while keeping the inside soft.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pan rolls on the toaster oven tray and heat for about 5-7 minutes. This method is quick and helps maintain the rolls' texture.

• Steam Method: Place a steaming basket over a pot of simmering water. Arrange the pan rolls in the basket, making sure they are not touching the water. Cover and steam for about 5 minutes. This method keeps the rolls soft and moist.

• Mixing bowl: A large container used to combine and mix ingredients together.

• Measuring cups: Tools used to measure out the flour, sugar, and other ingredients accurately.

• Measuring spoons: Small spoons used to measure out smaller quantities of ingredients like salt.

• Whisk: A utensil used to beat the egg and mix the ingredients smoothly.

• Wooden spoon: A sturdy spoon used to stir the dough mixture.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Kneading board: A flat surface, often wooden, used for kneading dough.

• Greased bowl: A bowl lightly coated with oil or butter to prevent the dough from sticking while it rises.

• Kitchen towel: A cloth used to cover the dough while it rises, keeping it warm and moist.

• Baking pan: A greased pan where the shaped rolls are placed for their final rise and baking.

• Oven: The appliance used to bake the rolls at the specified temperature.

• Oven mitts: Protective gloves used to handle the hot baking pan safely.

• Cooling rack: A wire rack used to cool the baked rolls evenly after they come out of the oven.

Use a stand mixer: Save time by using a stand mixer with a dough hook to knead the dough instead of doing it by hand.

Pre-measure ingredients: Measure all ingredients before starting to streamline the process.

Warm environment: Let the dough rise in a slightly warm oven to speed up the rising time.

Divide dough quickly: Use a dough cutter to quickly and evenly divide the dough into 12 pieces.

Preheat oven early: Start preheating the oven while the dough is rising the second time to save time.