These rolls are fluffy, relatively quick, and delicious. We liked them even better as a base for breakfast sandwiches due to their sweetness.
I normally avoid recipes that call for shortening, but I’ve discovered Spectrum Naturals All Vegetable Shortening and use it in place of normal shortening. I still don’t use it very often, but I like have any alternative.
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup lukewarm water
1/2 cup shortening
1/3 cup sugar
1 Tbsp salt
1/2 cup boiling water
1 egg, lightly beaten
3 1/2 – 4 cups flour
In a small bowl, stir together the yeast and warm water. Set aside.
In a large mixing bowl, combine the shortening, sugar, salt, and boiling water. Allow this mixture to cool for a few minutes.
Use a fork to stir the beaten egg and yeast into the shortening mixture, then add 3 cups of the flour (add the remaining 1/2 to 1 cup as you knead). When the mixture pulls together into a dough and you can no longer stir it with a fork, use your hands (or a mixer) and knead until the dough has a smooth sheen and does not stick to the surface, about 5 to 10 minutes. (You may need to add more flour to make it not sticky, but don’t add too much. You don’t want the rolls to be heavy.) The dough should still be soft, but not sticking to the counter or your hands.
Cover the dough and set it in a warm place to rise for 30 to 40 minutes, until it has risen by 25 to 30 percent.
Punch the dough down, knead very briefly (30 seconds to a minute), shape into 2-inch rolls or squares, and let rise another 15 to 20 minutes. Preheat the oven to 325F while the rolls are rising.
Place the rolls on a greased sheet pan or in a 8 X 12-inch casserole dish and brush or spritz with water. Bake for ~20 minutes, until golden brown.
Slightly adapted from Amateur Gourmet