Homemade Pan Rolls

Recipe View 2 mins In a large bowl, combine 2 cups of bread flour, sugar, shortening, salt, and rapid rise yeast. Add the warm water, warm milk, and egg. Using an electric mixer, beat on low speed for 1-2 minutes, scraping down the sides of the bowl frequently until well combined. (Time: 2 minutes)

Recipe View 0 mins Gradually add the remaining flour (1 3/4 cups), about 1/4 cup at a time, mixing until the dough comes together into a shaggy mass.

Recipe View 8 mins Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, approximately 8 minutes. Place the kneaded dough in a lightly greased bowl, turning to coat all sides. (Time: 8 minutes)

Recipe View 1 hrs Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until it has doubled in volume, about 1 hour. (Time: 1 hour)

Recipe View 0 mins Once the dough has doubled, transfer it to a lightly floured surface and divide it in half. Cut each half into 24 equal pieces, forming each piece into a smooth, round ball.

Recipe View 0 mins Arrange half of the rolls in a lightly greased 9-inch round cake pan. Brush the tops of the rolls with half of the melted butter. Place the remaining rolls in a second greased cake pan and brush with the remaining melted butter.

Recipe View 30 mins Cover both cake pans with plastic wrap or clean kitchen towels and let the rolls rise in a warm place until they have doubled in volume, about 30 minutes. (Time: 30 minutes)

Recipe View 0 mins While the rolls are rising for the second time, preheat your oven to 400 degrees F (200 degrees C).

Recipe View 15 mins Bake the rolls in the preheated oven until they are golden brown, approximately 12-18 minutes. (Time: 12-18 minutes)