Ingredients
- 1 packet active dry yeast (0.25 oz)
- 1/4 cup warm water
- 1 cup whole milk
- 1/4 cup Crisco
- 3 tbsp sugar
- 1.5 tsp salt
- 1 large egg, room temperature
- 3.5 cups A/P Flour
- 1/4 cup unsalted butter
Preparation
Step 1
• Whisk yeast and warm water together and let stand 5 min
• Heat milk in a small saucepan over med heat until warm
• Combine shortening, sugar and salt in a large bowl
• Add warm milk, whisk to blend, breaking up and shortening into small clumps
• Whisk yeast mixture and egg
• Add flour, stirring to combine
• Knead dough until smooth and transfer to a lightly oiled bowl, turning to coat
• Loosely cover with plastic wrap and allow to sit for 1.5 hours
• Melt butter and lightly brush a 13x9 baking sheet
• Preheat oven to 350 degrees
• Divide dough into 4 pieces
• Working with 1 piece at a time, roll into a 12x6 rectangle
• Cut lengthwise into 3 2”wide strips, then cut into 4x2 rectangles
• Brush each half with butter (2x2), fold unbuttered side over, leaving about ¼” overhang
• Place flat in 1 corner of pan; add remaining rolls, shingling each one.
• Repeat with remaining dough to form 4 rows
• Loosely cover with plastic and chill for 30 min or up to 6 hours\
• Bake rolls until golden brown, 25-35 min and sprinkle with salt