Homemade Pan Rolls

 

3 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

• 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.