Almost Morton Tea Room Rolls

• 3 1/2 cups bread flour, approximately,divided
• 1 tablespoon active dry yeast
• 1/4 cup warm water
• 1/4 cup granulated sugar
• 1/4 cup solid shortening (Crisco)
• 1 teaspoon salt
• 1 cup scalded milk
• 1 brown egg, slightly beaten
• 1/2 cup sweet unsalted butter, melted (Tillamook)

1. Grease a glass bowl and baking pans and set aside.
2. Sift flour three times, then measure.
3. Set aside.
4. Soften yeast in warm water, then set aside.
5. Slightly beat the egg, then set aside.
6. In a large bowl (not the greased one), combine sugar, shortening and salt.
7. Stir in hot milk until sugar and salt are dissolved and shortening is almost melted.
8. Let cool to lukewarm and add softened yeast, egg and 2 cups of flour.
9. Beat well by hand, gradually adding remaining flour or enough to make a soft dough.
10. Place dough on floured surface and knead 1 to 2 minutes.
11. Place dough in greased glass bowl and cover.
12. Let rise for about 1 1/2 hours, or until doubled in size.
13. Punch down.
14. Turn out onto lightly floured surface and roll out to desired thickness.
15. Cut into circles with a biscuit cutter.
16. Brush with melted butter, fold in half into pockets, and place with sides barely touching in pan.
17. Brush tops of rolls with melted butter.
18. Cover and let rise until doubled, about 30 minutes.
19. Bake in a preheated, 400F oven for 12 minutes, or until rolls are golden brown.
20. Remove from oven and brush tops again with butter.
21. Makes about 48 rolls.
22. Note: Tillamook butter is sold in organic groceries and natural health-food stores.

bread flour, active dry yeast, water, sugar, solid shortening, salt, milk, brown egg, sweet unsalted butter

Taken from www.food.com/recipe/almost-morton-tea-room-rolls-88657 (may not work)