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Homemade Pan Rolls

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

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( 70 Ratings)

70 Ratings

5 Stars 76%

4 Stars 16%

3 Stars

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1 Stars

Member Reviews ( 32 )

502a4225-ca4b-4159-8d73-6df1e8d60020

Prep Time 30 min
Total Time 2 hr 18 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 roll

Calories: 55
Calories from Fat: 20 ),

% Daily Value

Total Fat: 2 g; 2 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 5 mg; 5 %;
Sodium: 60 mg; 60 %;
Total Carbohydrate: 8 g; 8 %
(Dietary Fiber 0g 0% ),
Protein: 1 g; 1 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 32 Reviews View All

Posted 1/17/2013 5:57:53 PM REPORT ABUSE barb44t said:

Rating:

These rolls are delicious.

This reply was: Helpful Inspiring

Posted 12/15/2012 1:01:37 PM REPORT ABUSE LolaTilley said:

Rating:

I made these two times and I could not get the dough to rise by double. What did I do wrong?

This reply was: Helpful Inspiring

Posted 11/22/2012 8:50:46 AM REPORT ABUSE Teish said:

Rating:

Sdgk, shortening usually refers to the hard crisco, but in yeast breads and rolls, you can substitute butter. I prefer the flavor of butter in my rolls. :-)

This reply was: Helpful Inspiring