HOMEMADE PAN ROLLS

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30 min Prep
2 hr 18 min Total
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4 Servings

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One whiff of these fragrant rolls, and you'll be counting the moments until you can take them out of the oven!


Ingredient List
  • Small check mark in a circle icon2 1/2 to 3 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 cup sugar
  • Small check mark in a circle icon1/4 cup shortening
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon1 package regular or quick active dry yeast
  • Small check mark in a circle icon1/2 cup very warm water (120°F to 130°F)
  • Small check mark in a circle icon1/2 cup very warm milk (120°F to 130°F)
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon Butter or margarine, melted
Preparation
  1. 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.
  2. 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.
  3. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
  4. 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.
  5. Heat oven to 400°F.
  6. Bake 12 to 18 minutes or until golden brown.
Tips
  • “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.