Homemade Pan Rolls from Gold Medal® Flour2 Reviews
- Prep: 30 min
- Ready In: 2 hr 18 min
“One whiff of these fragrant rolls, and you'll be counting the moments until you can take them out of the oven!” - by Gold Medal Flour
Original recipe yields 4 dozen rolls
- 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.
- 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.
- Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
- 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.
- Heat oven to 400 degrees F.
- Bake 12 to 18 minutes or until golden brown.
Amount Per Serving (48 total)
- 52 cal
- 1.6 g
- 8.2 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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 cu..." See moreps 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."
"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..." See more 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."
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