Try this big-batch recipe for pan rolls the next time you have a group of guests to feed. It makes four dozen tender dinner rolls!
Preparation Time
40 mins
Cooking Time
15 mins
Total Time
55 mins
Calories
53 Calories
Recipe Instructions
Step 1
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
Step 2
Stir 2 cups flour, sugar, shortening, salt, and yeast together in a large bowl. Add warm water, warm milk, and egg; beat on low speed with an electric mixer for 1 to 2 minutes, scraping the sides frequently. Mix in remaining flour, 1/4 cup at a time, until dough comes together.
Step 3
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl and turn to grease all sides. Cover and let rise in a warm place until doubled in volume, about 1 hour.
Step 4
Transfer dough to a lightly floured surface and divide in half. Cut each half into 24 pieces; form each piece into a round. Fit 1/2 of the rolls into a lightly greased 9-inch round cake pan; brush 1/2 of the melted butter over top. Place remaining rolls in a second greased cake pan and brush with remaining butter. Cover and let rise in a warm place until doubled in volume, about 30 minutes.
Step 5
Bake rolls in the preheated oven until golden brown, 12 to 18 minutes.
Ingredients
1 teaspoon salt
1 large egg
2 tablespoons butter, melted
1 (.25 ounce) package rapid rise yeast
0.25 cup white sugar
0.25 cup shortening
0.5 cup warm milk
3.75 cups bread flour, divided
0.5 cup warm water (120 to 130 degrees F/50 degrees C)
