HOMEMADE PAN ROLLS
30 min Prep
2 hr 18 min Total
One whiff of these fragrant rolls, and you'll be counting the moments until you can take them out of the oven!
- 2 1/2 to 3 cups Gold Medal™ all-purpose flour
- 1/4 cup sugar
- 1/4 cup shortening
- 1 teaspoon salt
- 1 package regular or quick active dry yeast
- 1/2 cup very warm water (120°F to 130°F)
- 1/2 cup very warm milk (120°F to 130°F)
- 1 egg
- Butter or margarine, melted
- Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
- Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
- Heat oven to 400°F.
- Bake 12 to 18 minutes or until golden brown.
- “Proofing” is another term for the time that dough spends rising. Successful leavening is “proof” of active yeast.
- Any leftover rolls can be frozen in plastic freezer bags. Thaw at room temperature about 2 hours before serving.
- Rise to the occasion! If using self-rising flour, there is no need to add salt.
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