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Brown & Serve Pan Rolls

Brown and Serve Pan Rolls
Enjoy freshly baked rolls for special occasions or make them an everyday event. Prepare and partially bake; complete just before serving. Par-baked rolls may be refrigerated for a week or frozen for a month before the final bake.
Yield 24 rolls



  • 5 3/4 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoon table salt
  • 1 1/3 cup milk (or water, see note)
  • 1/4 cup vegetable oil


  • In stand mixer bowl, add 2 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk and oil to 120-130°F. Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare pans: Grease two 9×5-inch cake pans; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 4 equal parts. Divide each part into 6 pieces. Shape each piece into a smooth ball. Place 12 balls into each prepared pan, allowing 1/2-inch space between each ball. Cover; let rise in warm place until indentation remains after touching.
  • Preheat oven to 275°F.
  • Bake rolls for 50 minutes. Let sit 30 minutes in pans. Turn out of pans; cool on a wire rack to room temperature. Wrap in plastic wrap and then aluminum foil. Place in freezer bags. Store in freezer for up to 1 month.
  • Prepare for final bake: Take rolls out of freezer bag, remove foil and slightly open plastic wrap. Thaw on counter. Preheat oven to 450°F. Place rolls on ungreased cookie sheets. Bake until golden brown, about 7 minutes. Serve warm.


Milk or water may be used in this recipe. Milk will give the rolls a softer crumb and crust.

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Review & Comments

Martha Ryzak | Reply

The recipe calls for 2 9×5 cake pans. Do you mean loaf pans??

Red Star Yeast | Reply

Hi Martha,

Sorry about the misprint, it should be 2-9×13 pans.

Happy Baking!

Brown And Serve Rolls Recipe - Brown And Serve Rolls - Breadworld By Fleischmann'S® | Reply

[…] 7. Brown and Serve Pan Rolls | Red Star Yeast […]

Lee | Reply

I’ve been making Brown and Serve rolls for years, and felt they turned out just a tad underdone on the first bake (275/20-25 minutes, so I came upon this recipe. 50 minutes for a pre bake seems really long. Is that correct???

Red Star Yeast | Reply

Hi Lee – Yes, since they are all baked together in a pan it will take longer to bake. Ovens vary, so time could vary. It could range from 35-50 minutes. The goal is to par bake them until the crusts have formed but before they brown.
Happy baking!

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