Bouncy & Buttery Pan rolls Recipe

Perfectly golden rolls getting their final sprinkling of Maldon Sea Salt

Bread and rolls were a quintessential part of my childhood, deeply tied to memories of my grandma Clara. Her rolls were legendary—one of the very top things she was known for—baked in industrial amounts from her little country kitchen. She’d send us home with a garbage bag full of them and a flat of apricot jam, and even now, the thought of it brings a tear to my eye. While this isn’t her recipe, these rolls are my own, lovingly developed over more than 10 years before I felt ready to share them with all of you. The spirit, however, remains the same—there’s nothing that compares to bread baked at home, with great ingredients, and with the intention to nurture and love those around you.

These rolls are the epitome of comfort baking—golden, glossy, and irresistibly fluffy. Nestled together in a cast iron skillet, their pillowy tops glisten under a buttery glaze, hinting at their rich, melt-in-your-mouth texture. Lightly sprinkled with coarse salt, each roll promises a perfect balance of savory and subtly sweet flavors. The golden exterior gives way to a tender and airy interior, making them the ideal accompaniment to any meal or a standalone indulgence.

What truly sets these buttery pan rolls apart is the versatility of the dough. Whether shaped into dinner rolls, braided into loaves, or even transformed into cinnamon buns, this dough adapts beautifully to your creativity. Its soft, forgiving texture and easy handling make it perfect for both beginners and seasoned bakers alike. With their homemade charm, farm-fresh ingredients, and endless potential, these rolls are more than just a recipe—they’re a tradition worth passing down.

Recipe:

Yields: 12 dinner rolls, 8 burger buns, or 1 loaf of sandwich bread

Prep Time: 10 minutes
Active Time: 20 minutes
Total Time: 1.5–2 hours (including proofing and baking)

These rolls are best served the same day, but if you need to prepare them ahead, be sure to reheat them briefly before serving. To reheat, place them back in the skillet and warm them in a 350°F oven for 5–10 minutes. Alternatively, you can par-bake the rolls in advance and finish baking them just before serving. Day old, they make an excellent sandwich, just split, quickly toast in a skillet and fill to your liking.

If you do not have a 10 inch skillet, you may use a 9-12 inch cake pan, and adjust the rolls as necessary.

Ingredients:

1. Yeast Mixture:

   • 1/2 cup warm water (~110°F)

   • 2.5 teaspoons (or 1 packet) dry yeast

   • Pinch of sugar

2. Dry Ingredients:

   • 3 cups unbleached all-purpose flour (e.g., Fairhaven Mills)

   • 1 teaspoon sea salt

   • 1/4 cup raw organic cane sugar (or standard granulated sugar)

3. Wet Ingredients:

   • 1/2 cup whole milk (preferably from a local dairy)

   • 2 ounces butter, diced

   • 1 whole egg

4. Egg Wash:

   • 1 egg yolk

   • 1 tablespoon warm water

5. Other:

   • 2 tablespoons room-temperature butter (for greasing the skillet)

   • Flaky sea salt (e.g., Maldon)

Steps:

1. Activate the Yeast:
   Combine warm water, dry yeast, and a pinch of sugar. Let sit and activate while preparing the other ingredients.

2. Prepare the Dry Ingredients:
   In a medium bowl, whisk together the flour, sea salt, and sugar to combine.

3. Heat Milk and Butter:
   Gently heat milk and butter over medium-low heat until the butter just melts. Do not boil or scald the mixture.

4. Start Mixing the Dough:
   Add the dry ingredients to the bowl of a stand mixer fitted with the dough hook. Turn the mixer to speed 1 and stream in the yeast mixture. Then add the milk-butter mixture and the whole egg.

5. Scrape and Combine:
   Mix for about 30 seconds, then stop the mixer to scrape down the sides and fold everything together.

6. Shaggy Dough Stage:
   Resume mixing on speed 1 until the dough is just combined. This is called the "shaggy stage."

7. Autolyse (Rest the Dough):
   Turn off the mixer and let the dough rest uncovered for 8 minutes to allow hydration and gluten development.

8. Knead the Dough:
   Mix on speed 1 for 6–7 minutes, scraping the bowl as needed, until the dough is smooth and cohesive.

9. First Proof:
   Remove the dough, form it into a ball, and place it back in the bowl. Cover with plastic wrap or a bowl cover and let it rise in a warm place for about 30 minutes, or until doubled in size.

10. Prepare the Skillet:
    Rub 2 tablespoons of room-temperature butter into a 10-inch cast iron skillet.

11. Divide the Dough:
    Weigh the total dough in grams and divide by 12 to calculate the weight of each roll (e.g., 800g ÷ 12 = ~66g per roll). If you don't have a scale, divide the dough visually into 12 equal portions. For hamburger buns you will need 80-100g each, and bake separated by at least 2 inches on a standard parchment lined sheet tray.

12. Shape the Rolls:
    To form each roll, lightly flatten a piece of dough and fold it in on itself a couple of times. Then roll it into a ball, seam side down, using the palm of your hand.

13. Arrange in the Skillet:
    Place the rolls in the buttered skillet, starting with 7 around the outer edge and 5 in the middle. Keep them about 1 inch apart.

14. Second Proof:
    Cover the skillet and let the rolls proof in a warm place for about 30 minutes, or until doubled in size.

15. Egg Wash:
    Preheat your oven to 350°F. Mix the egg yolk with 1 tablespoon warm water and gently brush the tops of the rolls.

16. Bake:
    Place the skillet in the preheated oven and bake for 18-22 minutes, rotating halfway through. Bake until the rolls are golden-brown.

17. Butter and Finish:
    Remove the rolls from the oven. While still hot, rub a knob of butter over each roll and sprinkle with flaky sea salt, like Maldon. Optionally, tuck small slivers of butter between the rolls for extra indulgence.

18. Serve:
    Serve the rolls warm as a side dish, with butter and jam, or enjoy them on their own.

Here, have a roll on me

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