Homemade Pan Rolls
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3.75 cups
Bread Flour (divided)1 cup
White Sugar1 cup
Shortening1 tsp
Salt1 cup
Milk (warm)1
Egg2 tbsps
Butter (melted)Directions:
1
In a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast
2
Add water, milk and egg
3
Beat with electric mixer on low speed 1 minute, scraping bowl frequently
4
Add the remaining flour, 1/4 cup at a time, until the dough comes together
5
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes
6
Place in greased bowl and turn greased side up
7
Cover and let rise in warm place until doubled, about 1 hour
8
Dough is ready if indention remains when touched
9
Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces
10
Form the pieces into rounds
11
Place the rolls close together in two lightly greased 9 inch round cake pans
12
Brush with melted butter
13
Cover and let rise in warm place about 30 minutes or until doubled
14
Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes
15
Meanwhile, preheat oven to 400 degrees F (200 degrees C)
16
Bake in preheated oven for 12 to 18 minutes, until golden brown