
How To Make Homemade Pan Rolls
Here’s a straightforward recipe for pillow-soft, buttery pan rolls that you can make right at the comfort of your kitchen!
Serves:
Ingredients
- 3¾cupsbread flour,divided
- ¼cupwhite sugar
- ¼cupshortening
- 1tspsalt
- ¼ozrapid rise yeast,(1 package)
- ½cupwarm water,(120 to 130 degrees F)
- ½cupwarm milk
- 1egg
- 2tbspbutter,melted
Instructions
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In a large bowl, stir together 2 cups of flour, sugar, shortening, salt, and yeast. Add water, milk, and egg. Beat with electric mixer on low speed for about 1 minute, scraping bowl frequently.
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Add the remaining flour, ¼ cup at a time, until the dough comes together.
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Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Place in a greased bowl and turn greased side up. Cover and let rise in a warm place for about 1 hour until doubled. The dough is ready if indention remains when touched.
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Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form the pieces into rounds. Place the rolls close together in two lightly greased 9-inch round cake pans. Brush with melted butter. Cover and let rise in a warm place for about 30 minutes or until doubled. Cover the rolls with a damp cloth and let rise for about 40 minutes until doubled in volume.
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Meanwhile, preheat the oven to 400 degrees F.
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Bake in preheated oven for about 12 to 18 minutes, until golden brown.
Nutrition
- Calories:Â 59.66kcal
- Fat:Â 1.90g
- Saturated Fat:Â 0.67g
- Trans Fat:Â 0.16g
- Monounsaturated Fat:Â 0.64g
- Polyunsaturated Fat:Â 0.42g
- Carbohydrates:Â 8.99g
- Fiber:Â 0.30g
- Sugar:Â 1.20g
- Protein:Â 1.54g
- Cholesterol:Â 4.86mg
- Sodium:Â 45.25mg
- Calcium:Â 5.29mg
- Potassium:Â 16.88mg
- Iron:Â 0.49mg
- Vitamin A: 6.65µg
- Vitamin C:Â 0.00mg
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