“This is an absolutey fantastic never-fail recipe for the perfect buttery pan rolls that simply melt in your mouth. They can also be baked in a metal round cake pans too... if you have any leftover dough balls, just place on a plate, freeze and then pop into freezer bags to bake at a later date. You will love these, I promise!”
2hrs 17mins

Ingredients Nutrition


  1. Prepare a 13 x 9-inch baking dish (preferably metal).
  2. In a cup proof yeast with 1 tsp sugar in 1/2 cup warm water for 10 minutes, or until foamy.
  3. In the stainless steel mixing bowl add in melted butter, eggs, skim milk powder, salt, 1/3 cup sugar and about 3-1/2 cups flour.
  4. Add in the proofed yeast with remaining 1 cup warm water.
  5. With a heavy-duty stand mixer fitted with the kneader blade (this can also be done by hand) start mixing on low speed adding more flour as needed to create a soft semi-sticky smooth dough (do not add in too much flour as buns will be tough).
  6. Knead for about 8 minutes.
  7. Place the dough on a slightly floured counter or board, and let rest for about 5 minutes.
  8. Gather dough and shape into a ball.
  9. Lightly grease the dough all over with oil.
  10. Place in a greased bowl to rise.
  11. Cover with a clean dish towel, and rise for about 1-1/2 hours, or until doubled (it might take longer than 1-1/2 hours).
  12. Punch down dough and shape into about 16-20 evenly-sized oval balls.
  13. Place the dough balls in baking pan (making 4 rows with 4 balls across, any leftover dough balls can be frozen).
  14. Cover and rise again for about 45-50 minutes, or until doubled (it might take about 1 hour for the second rise, depending on the temperature of your kitchen).
  15. At this point I mix/whisk 1 egg white with 1 teaspoon water, and lightly brush over tops of dough balls, then sprinkle sesame seeds over, but this is only optional.
  16. Bake at 375° for 15-17 minutes or until golden brown.

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