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I made pan rolls for Thanksgiving, I've made these for the last several years and they have always been a big hit.

The biggest difference this year is I used Caputo flour and I used butter instead of shortening (same amount). I did let the dough rise for much longer ~5 hours in total, thank you for the recommendation. Recipe is here: https://www.bettycrocker.com/recipes/homemade-pan-rolls/502a4225-ca4b-4159-8d73-6df1e8d60020 I did butter them once they came out of the oven.

The biggest difference from using 'regular' flour and I'm assuming butter helped too is the rolls are very fluffy. Below are some pics of the 'process'

Cheers

I made pan rolls for Thanksgiving, I've made these for the last several years and they have always been a big hit. The biggest difference this year is I used Caputo flour and I used butter instead of shortening (same amount). I did let the dough rise for much longer ~5 hours in total, thank you @Normal for the recommendation. Recipe is here: https://www.bettycrocker.com/recipes/homemade-pan-rolls/502a4225-ca4b-4159-8d73-6df1e8d60020 I did butter them once they came out of the oven. The biggest difference from using 'regular' flour and I'm assuming butter helped too is the rolls are very fluffy. Below are some pics of the 'process' [Dough](https://poal.co/static/images/f2b062c6a8c04303.jpg) [Formed rolls about to go into the over (rose for 30 mins)](https://poal.co/static/images/71f8d4a4dce8e9c2.jpg) [Cooked rolls not buttered yet](https://poal.co/static/images/f1e9c4d4c8e8e8c0.jpg) Cheers
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[–] • 1 pt

Usually I hate dealing with dough, it's just so messy and annoying to clean, so I just buy the premade ones that are ready to use right away (they're very good around here). But this won't do, will it? Anyhow, I tried following the recipe and your tips: made the dough, kneaded it with an added butter and leavening agent by mistake - I guess for "dough shortening" you'd use something like margarine? I don't think it ruined anything, at least. Next I let it sit on a greased pan under a plastic wrap for 5 hours - it was nice, fluffy and took the whole pan in size, so I thought it was more than ready. I kneaded it with flour, divided it in two, divided each half into 18 pieces and put them on two pans. Then after I let them sit for 30 minutes, it turned out I could fit all of them in one pan so I did just that - maybe next time I could heat them a bit to kickstart the rising process again. Put it in the oven on 200C for - 32 minutes to get it nice and brown like yours, took longer because it was on the upper section of the oven, should probably put it in the middle or bottom next time. Buttered it and served it. !

It turned out to be a decent bread, not perfect by any means, I learned a lot of lessons from my first attempt.

[–] • 1 pt

Thank you for sharing and these look great!

Regarding butter it is a great substitute ingredient in baking in general and I wouldn't use margarine.

Also, 5 hours is awesome and I'm glad you give it that much time to raise. To help the dough rise I usually put it in a warm place. We have an induction cook top so I turned one of the burners on for a couple of seconds and once turned off I put the mixing bowl with the dough on the warm spot, covered. Or you can heat your oven to super low temp for a few mins and put the dough there (make sure that its off) to help with rising.

Cooking temp wise and timing, we are at altitude so its a bit of a guessing game on how long. I think I cooked them for around 22 mins in total. You should definitely put them right in the middle if you can next time as upper shelf will take longer (as yours did) and may dry them out.