Ingredients

The following ingredients have 32 Servings
  • 4½ teaspoons active dry yeast (14 grams (2 envelopes))
  • ½ teaspoon granulated sugar (2 grams, for the yeast)
  • 1¼ cups water (284 grams, warm (110-115°F) and divided)
  • 4½-5 cups all-purpose flour (540-600 grams, divided)
  • 3 large eggs (150 grams, room temperature and lightly beaten)
  • ½ cup vegetable shortening (92 grams, melted and cooled to touch (½ stick))
  • ½ cup granulated sugar (100 grams, for the dough)
  • 4 teaspoons kosher salt (12 grams)
  • ½ cup salted butter (113 grams, for dipping the dough (1 stick))

Instruction

  • Combine the yeast, ½ teaspoon sugar, and ¼ cup warm water in a 2-cup liquid measuring cup. Stir just to mix and let stand 5 minutes. (If the yeast doesn’t activate (or grow), discard and try again with fresh yeast.)
  • In a large bowl, combine the yeast mixture, remaining 1 cup warm water, 2 cups flour, eggs, melted (cooled) shortening, ½ cup sugar, and salt. Use a wooden spoon or Danish Dough Whisk to beat the mixture together for 2 minutes. Gradually stir in enough of the remaining flour until a soft dough forms. The dough shouldn’t be too sticky.
  • Spray a different, large, glass bowl or a proofing container with nonstick spray. Place the dough in the bowl and roll it once to oil all sides of the dough.
  • Loosely cover the bowl with sprayed plastic wrap or a damp, clean, lightweight dishtowel. Place it in a proofing oven (around 100°F) or in a warm, dry place until doubled, about 1 hour.
  • Punch the dough down, cover tightly, and refrigerate at least 8 hours.
  • About 2 hours before baking, remove the dough from the fridge, and spray 2 9-inch square pans with nonstick spray. Melt ½ cup butter.
  • Punch the dough down a second time and place it on a lightly floured surface. Knead the dough 5-6 times, divide it in half, and cut each half into 16 equal portions. Shape each portion into 2-inch balls, dip them in the melted butter, and place equally apart (with a little space in-between rolls) into the 2 prepared pans.
  • Loosely cover each pan of rolls with sprayed plastic wrap and place is a warm, dry place for 1½ hours, or until the rolls are doubled in size.
  • Bake the rolls, in a preheated 375°F oven, for 12 minutes, or until golden brown. The internal temperature should register 200°F to 205°F on an instant-read thermometer, when tested in the middle of a middle roll.
  • While the rolls bake, cover a large metal cooling rack with a clean dishcloth.
  • When the rolls are ready, transfer them to the cooling rack and let cool 1 minute. Turn the rolls out onto the towel-covered cooling rack and then turn them upright. Brush the rolls with melted butter, if desired.
  • Serve immediately or cool completely and freeze for later use.