Things You'll Need:
- Kitchen Scale
- Electric Mixer with dough hook
- Baking Sheets
- Small Bowl
- Larger Bowl
- Oil for coating bowl
- Parchment Paper
- Pastry Brush
- 10 fluid ounces of Warm Water
- 1 ounce Active Dry Yeast
- 1 pound 6 ounces of Bread Flour
- 1/2 ounce salt
- 2 ounces sugar
- 1 ounce Nonfat Dry Milk Powder
- 1 ounce Shortening
- 1 ounce Unsalted Butter, Softened
- 1 Egg
- Egg Wash
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Step 1
Combine the water and yeast in a small bowl. Stir briefly and place in a warm place until yeast is activated...the mixture will look bubbly.
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Step 2
Place dry ingredients in mixer bowl and turn mixer on to lowest speed. Add shortening, butter, 1 egg, and finally the yeast mixture. Mix until the dough forms a ball and "cleans" the sides of the bowl, this should take approximately 10 minutes.
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Step 3
Transfer the dough to a lightly oiled bowl, cover and place in a warm spot. Let the dough rise until doubled in size, approximately 1 hour. Meanwhile, preheat oven to 400 degrees F.
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Step 4
Punch down the dough. Let it rest on a lightly floured surface 10 minutes. Divide the dough into 1 1/4 ounce portions and round into balls. Arrange on parchment lined baking sheets. Proof until double in size.
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Step 5
Carefully brush the proofed rolls with egg wash. Bake until rolls are medium brown in color, approximately 12-15 minutes. Serve immediately.
