2 1/4 tsps dry yeast, 1/4 cup lukewarm water, 3/4 cup milk, 2 1/2 Tbps vegetable shortening, 1/4 sugar, 1 tsp salt, 1 egg, and 2 1/4 cups plan flour.
Melted butter as glazing; and some cinnamon sugar
- melt the shortening with milk, cool to lukewarm temperature
- Dissolve the yeast with the water for 5 minutes
- In a large mixing bowl, mix flour, sugar, salt, egg, yeast water and milk mixture, stir briskly till well blended. The dough is very wet and lumpy, like cake's batter.
- Cover the bowl with clingwrap and rest dough for an hour or double its volume in room temperature.
- Spread (a big area) quite a lot of flour on the work table, pour in the dough... you need to keep dusting your hands with flour as the dough is very sticky... pat (don't knead!) it into 1/2-inch-thick big round dough.
- Use a 3-inch-diameter cookie cutter/water glass to cut the dough, and place them on a slightly buttered baking tray.
- Pre-heat the oven 450F(230C) while resting the rolls (covered) for 20 minutes.
- Bake the rolls 10 minutes or they JUST turn slightly brown.
- Immediately brush the melted butter on the rolls, and sprinkle with some cinnamon sugar. Served warm.
Dear Folks, there are two more days to our monthly blog's event Jihva for Ingredients (JFI). Jihva means taste, desire and deep longing in Sanskrit, JFI is created by Indira at Mahanandi, and the guest host for this month is our delicious Vineela's cuisine, Vineela has chose milk and milk products as the theme for this round, please check her blog out for the details.