Dinner Rolls

Prep time: 45 minutes
Rise time: 1 hour and 15 minutes
Panning time: 15 minutes
Preheat: 350°
Second rise time: 30 minutes
Bake time: 50-60 minutes
Makes: 18-20 rolls

¼ cup water, between 110-115°
½ teaspoon sugar
1 tablespoon yeast
1 cup milk
6 tablespoons +
   1 teaspoon shortening
6 tablespoons +
   1 teaspoon sugar
1 tablespoon sea salt
3/4 cup water, cold
2 ½ - 2 3/4 cups bread flour
2 ½ - 2 3/4 cups all-purpose flour
unsalted butter, as needed

1. Proof the yeast:
   Combine warm water and ½ teaspoon sugar in a small bowl and sprinkle yeast on top.
   Watch mixture to ensure it’s alive – yeast should begin to bubble and foam within 10 minutes.
2. Assemble the dough:
   Scald milk in a heavy saucepan with shortening, salt and sugar just until shortening is melted.
   Transfer mixture to the bowl of an electric mixer fitted with a dough hook or a large mixing bowl.
   Add cold water and yeast mixture and combine with a dough hook attachment or a wooden spoon.
   Add flour, reserving about ¼ cup of each and combine well.
   Adjust dough consistency as necessary with reserved flour or a bit more water.
   Kneed 10-15 minutes by machine or 15-20 minutes by hand until dough is smooth and elastic.
3. Let dough rise:
   Place dough in a bowl covered with a damp towel.
   Let rise until doubled, about 75 minutes at room temperature or overnight in refrigerator.
4. Punch, shape and second rise:
   Butter baking dish.
   Punch dough down gently and divide dough into 2 ounce pieces (slightly larger than golf ball size).
   Shape dough by hand into balls, rolling in the palm of your hand and gently using fingers to form.
   Place shaped rolls into buttered baking dish and cover. Allow to rise until doubled, about 30 minutes.
5. Bake and serve:
   Bake in oven until well browned and the internal temperature reaches 200º, about 50 – 60 minutes.
   Remove from oven and brush with melted butter.
   Serve immediately.