Homemade Pan Rolls from Gold Medal® Flour

Homemade Pan Rolls from Gold Medal® Flour

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"One whiff of these fragrant rolls, and you'll be counting the moments until you can take them out of the oven!"
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2 h 18 m servings 52 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
  4. 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.
  5. Heat oven to 400 degrees F.
  6. Bake 12 to 18 minutes or until golden brown.


  • Did You Know... “Proofing” is another term for the time that dough spends rising. Successful leavening is “proof” of active yeast.
  • Storage tip: Any leftover rolls can be frozen in plastic freezer bags. Thaw at room temperature about 2 hours before serving.
  • Substitution: Rise to the occasion! If using self-rising flour, there is no need to add salt.



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 bee...

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 ...

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