Ingredients
- 2 1/4 tsp or 1 package active dry yeast
- 2 cups warm water
- 1 tsp sugar
- 4 - 4 1/2 cups high-gluten bakers' flour (alternately use bread flour)
- 1 tsp salt
- 1 tsp vegetable shortening
Preparation
Step 1
Mix the sugar, water and yeast and set aside to froth and bubble, about 5 minutes.
Add the shortening broken into small pieces, salt and 3 cups of flour and mix by hand or in a stand mixer fitted with a dough hook at a low setting.
Add more flour, a little at a time, until the dough comes together and is smooth but not sticky.
Knead by hand or in a stand mixer on a low setting for 10 minutes.
You should have a really soft, smooth, very supple and beautiful ball of dough at the end of it.
Spray some oil on the inside of a large bowl.
Place the dough in the bowl, turning over once to coat the top with some oil.
Cover with a kitchen towel and place in a warm spot (can be placed in a cold oven with the light turned on) for about an hour or until it has doubled.
Remove the dough to a platform. Knead briefly, and then divide into 12 equal pieces.
Roll each piece between your palms to make an oval, about 4 - 4½ inches long, and taper the sides.
Place the rolls on a lightly greased baking sheet, at least 3 inches apart.
Cover with a kitchen towel and let them rise in a warm spot for 30-45 minutes or until puffy and almost doubled.
Using a sharp knife or blade, score the rolls from one tapered end to the other, leaving about 1 cm on either side. Brush the tops with some oil for a pretty golden color.
Place the rolls in a preheated 375-degree oven for 25-30 minutes or until golden.
When you tap on the bottom of a roll, it should sound hollow-- that's how you know it's done.
Remove to a rack and let them cool a little before eating.
These reheat really beautifully.