- 3/4 cup [190 mL] hot water
- 1/2 cup [100 g] sugar
- 1 tablespoon [15 mL] salt
- 3 tablespoons [45 g] softened shortening
- 2 packs active dry yeast
- 1 cup [250 mL] lukewarm water [not hot]
- 6 cups [840 g] all-purpose flour, sifted
- 1 egg
- Melted shortening
- Melted butter
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- Into a bowl, mix together hot water, sugar, salt and shortening.
- Into a clean bowl, dissolve yeast into lukewarm water, for approximately 5 minutes.
- Add 2 cups [280 g] flour to water/sugar/shortening mixture.
- Beat until really smoooth.
- Beat in egg and dissolved yeast, until well combined.
- Stir in remaining flour, 1 cup [140 g] at a time.
- Transfer dough into a well greased bowl; brush top of dough with melted shortening.
- Well cover with al foil or bowl cover.
- Refrigerate dough until doubled in bulk.
- Preheat oven to 400°F [200°C].
- When ready, roll dough into a 24 x 12-inch [60 x 30-cm] rectangle.
- Brush dough with melted butter.
- Roll dough, pressing ends with the palm of your hands.
- Using a sharp knife, slice dough into 1 to 1 1/2-inch [2.5 to 4-cm] thick slices.
- Transfer rolls, cut side down into muffin tins, shaping rolls as desired.
- Leave to rise until doubled in bulk, for 1 to 1 1/2 hours.
- Bake rolls into preheated oven, for 15 to 20 minutes.
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