Ingredients:

• 1.25 cups warm water
• 2.25 tsp (1 package) active dry yeast
• 2 Tbs white sugar
• 2 Tbs softened shortening
• 2 tsp salt
• 3(ish) cups bread flour

Instructions:

• To the bowl of a stand mixer add the yeast, sugar, and warm water. Give it a little stir with a fork or whisk. Let this sit about 10 minutes or until foamy. If it does not foam either your yeast is no longer active or your water wasn’t warm enough.
• Mix in the shortening and salt with a beater blade attachment
• Start adding in the flour slowly. When the mixture has become nice and smooth, switch to a dough hook. Ever so slowly, continue to add the flour until the dough pulls away from the sides of the bowl, is stiff, and no longer sticky.
• Oil a bowl (or use the mixer bowl). Turn the dough ball in the oil to coat and cover the bowl with plastic wrap and a towel. Place in a nice and cozy spot away from chills and drafts.
• Allow to rise until doubled in size. Time will depend on how warm and cozy your spot is.
• Punch down the dough and cut off pieces of dough to make about 18 – 20 rolls. Shape these into balls and place into an oiled baking pan (9×13 works great).
• Once again, cover with plastic and place back in that warm and cozy spot until doubled in size again.
• Near the end of the second rise, preheat your oven to 375 degrees.
• Beat one egg and mix in about a tablespoon of water. Brush this over the tops of the rolls.
• Bake your rolls for about 35 minutes or until golden brown.
• Enjoy!