fluffy dinner rolls

• servings: Makes 15 rolls
• active time: Rise 2.5-3.5hrs Bake 25m
• total time: 4.5-5 hrs

Ingredients

5 cups (25 ounces) all-purpose flour

2¼ teaspoons instant or rapid-rise yeast

2 teaspoons salt

1½ cups (12 ounces) whole milk, room temperature

⅓ cup (4 ounces) honey

1 large egg, room temperature

4 tablespoons (13 ounces) vegetable shortening, melted

3 tablespoons unsalted butter, melted

1 large egg, lightly beaten with 1 tablespoon water and pinch salt

Directions

Ruffy dinner rolls, continued

1 Whisk fous, yeast, and salt together in bowl of stand mixen. Whisk milk, honey, egg. melted shortening. and melted butter in 4-cup liquid measuring cup until honey has dissolved.

2 Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes.

3 Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1½ to 2 hours.

4 Make foil sling for 13 by 9-inch baking dish by folding

2 long sheets of aluminum foil; first sheet should be

13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in dish perpendicular to each other, with extra foil hanging over edges of dish. Push foil into corners and up sides of dish, smoothing foil flush to dish, then spray foil with vegetable oil spray.

5 Press down on dough to deflate. Transfer dough to clean counter and stretch into even 15-inch log. Cut log into 15 equal pieces (about 3 ounces each) and cover loosely with greased plastic.

6 Working with 1 piece of dough at a time keep remaining pieces covered), form into rough ball by stretching dough around your thumbs and pinching edges together so that top is smooth. Place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut and round.

7 Arrange dough balls seam side down into 5 rows of

3 in prepared dish, cover loosely with greased plastic, and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, 1 to 1½ hours. (Unrisen rolls can be refrigerated for at least 8 hours or up to 16 hours; let rolls sit at room temperature for 1 hour before baking.)

8 Adjust oven rack to lower-middle position and heat oven to 350 degrees. Gently brush rolls with egg mixture and bake until golden brown, 25 to 30 minutes, rotating dish halfway through baking. Let rolls cool in dish for 15 minutes.

Using foil overhang, transfer rolls to wire rack. Serve warm or at room temperature.

If you work slowly after cutting the dough log into pieces, the individual portions of dough can form a skin and dry out as they wait on the counter for shaping. You can prevent this by covering the cut pieces of dough with plastic wrap so that air cannot get to them. Take them out from under the wrap one piece at a time when you form them into balls. This will keep the dough workable and make it easier to form into perfectly round, taut rolls.