Ingredients
48
48 servings
- •3.75 cups bread flour, divided
- •0.25 cup white sugar
- •0.25 cup shortening
- •1 teaspoon salt
- •1 (.25 ounce) package rapid rise yeast
- •0.5 cup warm water (120 to 130 degrees F/50 degrees C)
- •0.5 cup warm milk
- •1 large egg
- •2 tablespoons butter, melted
Instructions
- Stir 2 cups flour, sugar, shortening, salt, and yeast together in a large bowl. Add warm water, warm milk, and egg; beat on low speed with an electric mixer for 1 to 2 minutes, scraping the sides frequently. Mix in remaining flour, 1/4 cup at a time, until dough comes together.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl and turn to grease all sides. Cover and let rise in a warm place until doubled in volume, about 1 hour.
- Transfer dough to a lightly floured surface and divide in half. Cut each half into 24 pieces; form each piece into a round. Fit 1/2 of the rolls into a lightly greased 9-inch round cake pan; brush 1/2 of the melted butter over top. Place remaining rolls in a second greased cake pan and brush with remaining butter. Cover and let rise in a warm place until doubled in volume, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Bake rolls in the preheated oven until golden brown, 12 to 18 minutes.
Nutritional Facts
Per 48 servings
- Calories: 53
- Carbohydrate: 8g
- Fat: 2g
- Fiber: 0g
- Protein: 1g
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