Williams Sonoma All-Purpose Pan

Making perfectly round baked treats is a snap with this customized pan, featuring six shallow wells. It's great for baking hamburger buns, rolls, whoopie pies, jumbo cream puffs and more.

• Durable aluminized-steel pan distributes heat efficiently for uniform baking.
• Shallow wells guarantee uniformly shaped baked goods.
• Nonstick finish ensures effortless release and fast, easy cleanup.

• 12 3/4" x 17 3/4" x 1 1/2" high.
• Wells: 4" diam. each.

• Hand-wash.

Shipping Information

UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Next Day Delivery

For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

Within 30 days, you may return most items for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request). Please note that returned items must be in new condition.

Cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage) may require extra information and safety instructions. To initiate your return, please contact us at 888.922.4108 or visit us at your local store.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food or on items damaged through normal wear and tear. Final sale items ending in .97, .98 or .99 cannot be returned. We also cannot accept returns of any food products, which are considered final sale items.

Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.

For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.

Hamburger Buns

Ingredients

3/4 cup (6 fl. oz./180 ml) warm milk (105° to 115°F/43° to 46°C)

4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted

1 Tbs. active dry yeast

2 cups (10 oz./315 g) all-purpose flour, plus more for dusting

2 1/2 Tbs. sugar

1 tsp. salt

1 egg beaten with 1 tsp. water

Sesame seeds for sprinkling (optional)

Directions

In a small bowl, combine the milk and butter. Add the yeast and stir until dissolved. Let stand until foamy, about 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, the sugar and salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

Lightly grease the wells of an all-purpose pan. Divide the dough into 6 equal pieces. Roll each portion into a ball, then, using the heel of your hand, flatten each ball into a 3-inch (7.5-cm) disk about 1/2 inch (12 mm) thick. Transfer the dough disks to each prepared well, cover with plastic wrap and let rise in a warm place for 30 minutes.

Position a rack in the lower third of an oven and preheat to 350°F (180°C).

Remove the plastic wrap from the pan. Brush the tops of the buns with the egg mixture and sprinkle with sesame seeds. Bake until the buns are golden and an instant-read thermometer inserted into the center of a bun registers 190°F (88°C), 18 to 20 minutes, rotating the rack 180 degrees halfway through the baking time. Transfer the buns to a wire rack and let cool completely. Split in half and use as desired. Makes 6 hamburger buns.

Quick Honey-Wheat Rolls

Ingredients

3/4 cup (6 fl. oz./180 ml) warm milk (105° to 115°F/43° to 46°C)

4 Tbs. (1/2 stick) (2 oz./60 g) melted butter, plus more for brushing

1 1/2 Tbs. active dry yeast

3 Tbs. honey

1 1/2 cups (7 1/2 oz./235 g) all-purpose flour

1 cup (5 oz./155 g) whole-wheat flour

1 tsp. salt

1 egg, lightly beaten

Flaked sea salt for sprinkling

Directions

In a small bowl, combine the milk and butter. Add the yeast and stir until dissolved. Let stand until foamy, about 10 minutes. Stir in the honey.

In the bowl of a stand mixer fitted with the flat beater, combine the flours and salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and egg and beat until the dough forms a ball, about 1 minute. Slowly increase the speed to medium-high and knead until the dough is smooth and elastic, 4 to 5 minutes.

Lightly grease the wells of an all-purpose pan. Divide the dough into 6 equal pieces. Roll each portion into a ball. Transfer the rolls to each prepared well, cover with plastic wrap and let rise in a warm place until doubled in size, about 30 minutes.

Position a rack in the lower third of an oven and preheat to 400°F (200°C).

Remove the plastic wrap from the pan. Brush the rolls with melted butter and sprinkle lightly with sea salt. Bake until the rolls are golden and an instant-read thermometer inserted into the center of a roll registers 200°F (95°C), 13 to 15 minutes, rotating the rack 180 degrees halfway through the baking time. Transfer the rolls to a wire rack and let cool completely. Makes 6 rolls.

Brioche Rolls

Ingredients

1 1/2 tsp. active dry yeast

1/4 cup warm milk (105° to 115°F/43° to 46°C)

2 1/2 cups (12 1/2 oz./390 g) all-purpose flour

2 Tbs. sugar

1 tsp. salt

4 eggs

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, cut into pieces, at room temperature

1 egg beaten with 1 tsp. water

Directions

In a small bowl, whisk together the yeast and milk until dissolved. Let stand until foamy, about 10 minutes. Stir in 1/2 cup (2 1/2 oz./75 g) of the flour, cover with plastic wrap and set in a warm place until doubled in size, about 30 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the remaining 2 cups (10 oz./315 g) flour, the sugar, salt and the flour-yeast mixture. Beat on low speed until well blended, about 3 minutes. With the mixer running, add the eggs. Increase the speed to medium and knead for 5 minutes. Add the butter and knead for 3 minutes. Increase the speed to medium-high and knead until the dough is smooth and elastic, about 7 minutes. Cover the bowl with plastic wrap, set in a warm place and let rise until doubled in volume, about 1 hour.

Position a rack in the lower third of an oven and preheat to 375°F (190°C). Lightly grease the wells of an all-purpose pan.

Turn the dough out onto a lightly floured surface and divide into 6 equal pieces. Roll each portion into a ball. Transfer the rolls to each prepared well, cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

Brush the top of each brioche roll with egg wash and bake until the tops are golden brown and an instant-read thermometer inserted into the center of a roll registers 200°F (95°C), 18 to 20 minutes. Transfer the rolls to a wire rack and let cool before serving. Makes 6 rolls.

Parmesan-Thyme Focaccia Rolls

Ingredients

1/4 cup (2 fl. oz./60 ml) warm water (105° to 115°F/43° to 46°C)

3/4 cup (6 fl. oz./180 ml) warm milk (105° to 115°F/43° to 46°C)

2 1/2 tsp. active dry yeast

3 Tbs. olive oil, plus more for oiling the bowl and pan

2 1/2 cups (12 1/2 oz./390 g) all-purpose flour

1 tsp. table salt

1/2 tsp. chopped fresh thyme leaves

1/4 cup (1 oz./30 g) finely grated Parmesan cheese

Coarse salt, to taste

Directions

Pour the warm water and milk into a small bowl and whisk in the yeast. Let stand until foamy, about 5 minutes. Add 2 Tbs. of the olive oil and stir to combine.

In the bowl of a stand mixer fitted with a dough hook, mix together the flour, table salt and thyme on low speed until combined. Add the yeast mixture and continue mixing on low speed until a soft dough forms, about 2 minutes. Increase the speed to medium and knead until smooth and elastic, about 4 minutes. Remove the dough from the bowl and shape into a ball.

Oil the mixing bowl, place the dough in the bowl and turn once to coat the top with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

Lightly oil the wells of an all-purpose pan. Punch down the dough and divide evenly into 6 balls. Transfer the dough balls to the prepared pan, flattening each one out slightly using your fingertips to cover the bottom of each well. Cover with plastic wrap and let rise again in a warm place until doubled in size, about 30 minutes.

Preheat an oven to 450°F (230°C).

Using your fingertips, press into the dough to make dimples about 1 inch apart and 1 inch deep. Drizzle the remaining 1 Tbs. oil over the surface of the dough and sprinkle the Parmesan cheese on top. Sprinkle lightly with the coarse salt.

Bake the rolls until golden brown, about 15 minutes. Invert the rolls onto a wire rack and let cool completely before serving. Makes 6 rolls.

Jumbo Cream Puffs

Ingredients

For the pastry cream:

3 cups (24 fl. oz./ 750 ml) milk

3/4 cup (6 oz./185 g) sugar

6 egg yolks

4 1/2 Tbs. cornstarch

2 tsp. vanilla extract

1/4 tsp. salt

6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, cut into 6 pieces

For the puffs:

1/2 cup (4 fl. oz./125 ml) milk

1/2 cup (4 fl. oz./125 ml) water

6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, cut into 1/2-inch (12-mm) pieces

1/4 tsp. salt

1 cup (5 oz./155 g) all-purpose flour

4 eggs

Confectioners’ sugar for dusting

Directions

To make the pastry cream, in a 4-quart (4-l) saucepan over medium-high heat, bring the milk to a simmer. Meanwhile, in a heatproof bowl, whisk together the sugar, egg yolks, cornstarch, vanilla and salt. Gradually add the hot milk to the sugar mixture, whisking constantly. Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, 3 to 5 minutes. Remove the saucepan from the heat and whisk in the butter. Pour the pastry cream through a fine-mesh sieve set over a clean bowl. Let cool, stirring occasionally, until just warm. Place a piece of plastic wrap directly on top of the pastry cream and refrigerate until well chilled.

While the pastry cream is chilling, prepare the puffs: Position a rack in the lower third of an oven and preheat to 425°F (220°C).

In a saucepan over medium-high heat, combine the milk, water, butter and salt and bring to a boil. When the butter melts, remove the pan from the heat, add the flour all at once and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture pulls away from the sides of the pan and forms a ball.

Transfer the dough to the bowl of a stand mixer fitted with the flat beater. Let cool for 3 to 4 minutes, then add the eggs and beat on low speed until the eggs are just starting to become incorporated into the dough, about 1 minute. Slowly increase the speed to medium and continue beating until the mixture forms a smooth paste, about 2 minutes. Let cool 10 minutes.

Transfer the dough to a pastry bag fitted with a 5/8-inch (1.5-cm) plain tip. For each puff, pipe about 1/3 cup of the dough into each well of an all-purpose pan, forming a large mound that fits just within the base of the well.

Bake the puffs for 15 minutes, then reduce the heat to 375°F (190°C) and continue baking until golden brown, about 15 minutes longer. Remove from the oven and immediately prick the side of each puff with the tip of a paring knife. Return to the oven and bake for 10 minutes longer. Transfer the puffs to a wire rack and let cool completely.

To fill the puffs, transfer the pastry cream to a clean piping bag fitted with a 1/8-inch (3-cm) plain tip. Insert the tip into the opening of each puff and pipe to fill with pastry cream. Dust the top of each cream puff with confectioners’ sugar and serve immediately. Makes 6 jumbo cream puffs.

Whoopie Pies

Ingredients

For the cakes:

1 3/4 cups (9 oz./280 g) all-purpose flour

3/4 cup (2 1/4 oz./65 g) cocoa powder

1 1/4 tsp. baking soda

1 tsp. salt

1 cup (8 fl. oz./250 ml) buttermilk

1 tsp. vanilla extract

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

1/2 cup (4 oz./125 g) granulated sugar

1 egg

For the filling:

6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter

1 cup plus 2 Tbs. (6 oz./180 g) cream cheese

2 cups (8 oz./250 g) confectioners’ sugar

1 tsp. vanilla extract

1/4 tsp. kosher salt

1 jar (7 oz./220 g) marshmallow cream (about 1 2/3 cups)

Directions

Have all the ingredients at room temperature. Preheat an oven to 350°F (180°C). Spray the wells of an all-purpose pan with nonstick cooking spray.

In a bowl, whisk together the flour, cocoa powder, baking soda and salt. In a measuring cup, stir together the buttermilk and vanilla. In the bowl of a stand mixer fitted with the flat beater, beat the butter and sugars together on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed to medium-low and add the egg, beating until combined. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk mixture and beating until just incorporated, stopping the mixer as needed to scrape down the sides of the bowl.

Drop 1/4 cup batter into each well of the prepared pan. Bake until a toothpick inserted into the center of the cakes comes out clean, 12 to 14 minutes. Let cool in the pan for 5 minutes, then invert onto a wire rack to cool completely. Wash and dry the pan, spray the wells with nonstick cooking spray and repeat with the remaining batter.

While the cakes are cooling, make the filling: In the bowl of a stand mixer fitted with the flat beater, beat together the butter, cream cheese, confectioners’ sugar, vanilla and salt on medium speed until creamy, about 2 minutes. Add the marshmallow cream and beat on low speed until combined. Cover and keep at room temperature until the cakes have cooled.

Spread about 1/4 cup filling onto the flat side of 6 of the cakes; top each with the remaining cakes, flat side down. Press lightly to adhere. Makes 6 large whoopie pies.

Williams-Sonoma Test Kitchen