Pan Rolls
Soft, fluffy pan rolls with a golden crust, perfect for breakfast or dinner. Their buttery flavor and tender texture make them a versatile addition to any meal.
Ingredients
Instructions
- Sprinkle yeast over warm water in a large bowl.
- Add dry milk, sugar, salt, melted shortening, and 3 cups of flour.
- Blend at low speed until moistened, then beat for 3 minutes at medium speed.
- Using a spoon, stir in enough remaining flour to make a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth and elastic.
- Divide dough into 24 pieces and shape into balls.
- Place in 2 greased 8-inch round cake pans.
- Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 400°F.
- Bake at 400°F for 15 to 20 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and the water temperature is between 100°F and 110°F. If you don't have nonfat dry milk, you can substitute with regular milk or almond milk, adjusting the liquid content. Consider adding herbs or garlic powder to the dough for extra flavor. Always check the dough's elasticity by pressing a finger into it; it should spring back.
Serving Suggestions
These pan rolls are perfect served warm with butter or as a side for hearty dishes. They pair beautifully with Potato And Broccoli Soup or can be used for sandwiches. Consider brushing them with garlic herb butter after baking for an extra touch. Enjoy them at a family gathering or holiday meal for a comforting addition.
Storage & Reheating
To store leftovers, place the cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply pop them in a preheated oven at 350°F for about 10 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Rolls contains roughly 49 calories, with 2g protein, 8g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount and you can skip the proofing step. Simply mix the instant yeast with the dry ingredients and proceed with the recipe as directed.
What if my dough is too sticky?
If your dough is too sticky, gradually add more flour, a tablespoon at a time, until it reaches a soft but manageable consistency. Avoid adding too much flour, as this can result in dense rolls. The dough should be slightly tacky but not overly wet.
How can I tell when the rolls are done baking?
The rolls are done when they are golden brown on top and sound hollow when tapped on the bottom. An internal temperature of around 190°F indicates they are fully baked. Keep an eye on them to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).