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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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 (75) 35 Reviews
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  • 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

SAVE ON THIS RECIPE!

LOCATION

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.

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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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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