Homemade Pan Rolls

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!

Prep Time

30

Minutes

Total Time

2:18

Hrs:Mins

Makes

4

dozen

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
  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.
Makes 4 dozen rolls
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
“Proofing” is another term for the time that dough spends rising. Successful leavening is “proof” of active yeast.
Storage tip
Any leftover rolls can be frozen in plastic freezer bags. Thaw at room temperature about 2 hours before serving.
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add salt.

Nutrition Information:

1 Serving (1 roll)
  • Calories 55
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 60 mg;
  • Total Carbohydrate 8 g
    • (Dietary Fiber 0g,
  • Protein 1 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.