Homemade Pan Rolls recipe

4 servings

3 3/4 cups bread flour, divided

1/4 cup white sugar

1/4 cup shortening

1 teaspoon salt

1 (.25 ounce) package rapid rise yeast

1/2 cup warm water (120 to 130 degrees F/50 degrees C)

1/2 cup warm milk

1 egg

2 tablespoons butter, melted

In a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast.

Add water, milk and egg.

Beat with electric mixer on low speed 1 minute, scraping bowl frequently.

Add the remaining flour, 1/4 cup at a time, until the dough comes together.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Place in greased bowl and turn greased side up.

Cover and let rise in warm place until doubled, about 1 hour.

Dough is ready if indention remains when touched.

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 warm place about 30 minutes or until doubled.

Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven for 12 to 18 minutes, until golden brown.