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