Quick Pan Rolls

No need to shape individual rolls - simply cut dough in each pan into 16 rolls! Quick and easy.


Details

Difficulty

Beginner

Yield

32 rolls

Prep Time

35 minutes

Rise Time

20 minutes

Bake Time

15 minutes

Ingredients


  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons salt
  • 3/4 cup milk
  • 3/4 cup water
  • 1/4 cup butter OR margarine, cut into pieces
  • 1 large egg
  • 1 tablespoon all-purpose flour

Directions


Combine 2 cups flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and butter until very warm (120° to 130°F); stir into flour mixture. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough in half. Roll each half to fit 2 greased 8 or 9-inch square pans. Place dough in pans. With sharp knife, cut dough in each pan into 16 rolls; cover. Place large shallow pan on counter; half fill with boiling water. Set wire rack over pan; place baking pans on rack. Let rise 20 minutes.

Dust tops with 1 tablespoon flour. Bake in preheated 400°F oven for 15 minutes or until done. Remove from pans; let cool on wire racks.