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!


Ingredients

  • 2 1/2to 3 cups Gold Medal™ all-purpose flour
  • 1/4cup sugar
  • 1/4cup shortening
  • 1teaspoon salt
  • 1package regular or quick active dry yeast
  • 1/2cup very warm water (120°F to 130°F)
  • 1/2cup very warm milk (120°F to 130°F)
  • 1egg
  • Butter or margarine, melted

  • Steps

    • 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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