Makes 15 rolls
Rising: 2.5–3.5 hr / Baking: 25 min / Total: 4.5–5 hr
Ingredients
- 5 cups (25 oz) all-purpose flour
- 2.25 tsp instant or rapid-rise yeast
- 2 tsp salt
- 1.5 cups (12 oz) whole milk, room temp
- 1/3 cup (4 oz) honey
- 1 large egg, room temp
- 4 tbsp (1.25 oz) vegetable shortening, melted
- 3 tbsp unsalted butter, melted
- 1 large egg, lightly beaten with 1 tbsp water and pinch of salt (for brushing)
Instructions- Mix flour, yeast, and salt in a stand mixer bowl.
- Whisk milk, honey, egg, melted shortening, and melted butter until honey dissolves.
- Using dough hook on low, add milk mixture to flour. Mix 2 min until cohesive. Scrape bowl, then mix 8 min until smooth, elastic, and clears sides.
- Transfer dough to greased bowl and cover. Let rise until doubled, 1.5–2 hr.
- Prepare 13x9 pan with foil and spray.
- Transfer dough to clean counter, shape into 15-inch log.
- Cut log into 15 equal pieces (~3 oz each) and cover loosely with greased plastic.
- Working one piece at a time, form each into a smooth ball by stretching dough around thumbs and pinching edges. Place seam side down, drag in small circles with cupped hand until taut.
- Arrange balls in 5 rows of 3 in prepared dish. Cover loosely, let rise until nearly doubled and spring back minimally when poked, 1–1.5 hr. (Can refrigerate 8–16 hr; bring to room temp 1 hr before baking.)
- Adjust oven rack to lower-middle position and preheat oven to 350°F.
- Gently brush rolls with egg wash.
- Bake 25–30 min until golden, rotating pan halfway through.
Tips- Dough can be refrigerated overnight after shaping for convenience.
- Brushing with egg wash before baking gives a deep golden-brown color.
Troubleshooting- Problem: Dough pieces are tough and hard to handle.
- Solution: Keep cut dough covered with plastic to prevent drying and allow easier shaping into smooth, taut rolls.