Homemade Pan Rolls

By cwyorkiex3

Ingredients

• 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

Details

Servings 4
Preparation time 30mins
Cooking time 42mins
Adapted from bettycrocker.com

Preparation

Step 1

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.