Directions: |
Directions:1. adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. 2. Grease large bowl with 1 Tablespoon butter. 3. Place milk, honey, shortening. and 3 Tablespoon of butter in a large measuring cup. Microwave on high until milk is 110 degrees and butter and shortening begin to melt, about 1-2 minutes. Stir well. 4. Mix 4 1/2 cups flour, yeast, and salt in bowl of stand mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add 1 egg, and mix until dough is smooth, about 2 minutes. 5. Add another 1/2 cup flour and knead until dough is shiny and smooth and comes away from sides of mixing bowl, 6-7 minutes (add up to 1/2 cup more flour is dough is too sticky). 6. Turn dough onto unfloured counter and knead briefly to form a smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat with butter. Cover bowl with plastic wrap and place in turned off oven until dough has doubled in size, about 60 minutes. 7. Line a 13 X 9 inch baking dish with foil, leaving overhang on all sides. 8. Grease foil with remaining 1 Tablespoon butter. 9. Punch down dough on floured work surface and divide into 3 equal pieces. Roll each piece into thick cylinder and cut each cylinder into 5 equal pieces. 10. Working with one piece at a time (keeping remaining pieces covered with plastic wrap), form dough pieces into smooth, taut rounds and arrange in prepared baking dish. 11. Lightly press on dough rounds so they just touch each other. Cover baking dish with plastic wrap and return to turned-off oven until dough rounds have doubled in size, about 60 minutes. 12. Remove dish from oven and heat oven to 375 degrees. 13 Unwrap plastic from baking dish and brush rolls with egg-water mixture. Bake until rolls are deep golden brown, 25-27 minutes. 14 Remove from oven and cool on wire rack for 10 minutes. Using handles of foil sling, remove rolls from baking dish. |