Quick Pan Rolls

No need to shape individual rolls - simply cut dough in each pan into 16 rolls! Quick and easy.

Quick Pan Rolls


32 rolls 32 rolls


Easy Easy

Prep Time

0:35 0:35

Bake Time

15 minutes 15 minutes

Rise Time

20 minutes 20 minutes

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  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons salt
  • 3/4 cup milk
  • 3/4 cup water
  • 1/4 cup butter OR margarine, cut into pieces
  • 1 large egg
  • 1 tablespoon all-purpose flour


  1. Combine 2 cups flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and butter until very warm (120° to 130°F); stir into flour mixture. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
  2. Divide dough in half. Roll each half to fit 2 greased 8 or 9-inch square pans. Place dough in pans. With sharp knife, cut dough in each pan into 16 rolls; cover. Place large shallow pan on counter; half fill with boiling water. Set wire rack over pan; place baking pans on rack. Let rise 20 minutes.
  3. Dust tops with 1 tablespoon flour. Bake in preheated 400°F oven for 15 minutes or until done. Remove from pans; let cool on wire racks.

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