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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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[–] • 2 pts

Are you using Caputo flour?

[–] • 1 pt

I don't have gluten intolerance, but I do sometimes.

I also use semolina.

[–] • 2 pts

I forgot you're in Europe and your standard flour doesn't have all of the shit it in that ours does.