Homemade Pan Rolls from Gold Medal® Flour

Homemade Pan Rolls from Gold Medal® Flour

2
Gold Medal Flour 0

"One whiff of these fragrant rolls, and you'll be counting the moments until you can take them out of the oven!"

Ingredients 2 h 18 m {{adjustedServings}} servings 52 cals

Serving size has been adjusted!

Original recipe yields 48 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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 degrees F.
  6. Bake 12 to 18 minutes or until golden brown.
Tips & Tricks
How to Proof Yeast

Learn simple tricks for proofing yeast to make breads & pastries light and airy.

How to Make No-Knead Beer Bread

Watch how to make a simple, rustic beer bread.

Footnotes

  • Did You Know... “Proofing” is another term for the time that dough spends rising. Successful leavening is “proof” of active yeast.
  • Storage tip: Any leftover rolls can be frozen in plastic freezer bags. Thaw at room temperature about 2 hours before serving.
  • Substitution: Rise to the occasion! If using self-rising flour, there is no need to add salt.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
kim*designer
1/6/2013

I took these for Thanksgiving dinner, where I surprisingly got really great reviews! These are small rolls but the flavor is excellent. I believe my yeast was not as active as it should have been - it proofed OK but they didn't rise as they should. However, I stuck with them and they did turn out. They were "cute," I would say. Besides the very good flavor, the guests liked them for their small size! They felt that at a large dinner it is best to have little rolls, not huge ones. So, I'll try them again, but with really fresh yeast.

Liz
12/1/2012

I tried this recipe today - I proofed the yeast and it was fine- but the dough did not produce anywhere near 48 rolls - barely 10 - I think there may be an error in the ingredients listed - Can 3.5 cups of flour produce 48 rolls? If I had cut my dough into 48 pieces they would have been the size of marbles! Nice photo though - would love to have THOSE rolls.