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1
In a bowl, combine the flour, yeast, sugar, and skim milk powder.
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2
Next add in the lukewarm water and knead until the dough comes together in one mass
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3
Once the dough has come together in one lump, transfer it to a working surface.
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4
Knead for 10 minutes till the dough is smooth.
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5
When the dough is smooth, add the salt and shortening and knead some more.
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6
When you first add the shortening and salt, the dough is going to fall apart and be a mess.
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7
But as you keep kneading it it comes together nicely, and becomes smooth and easy to handle.
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8
Knead for around 10 minutes.
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9
Grease a bowl and place the ball of dough in it with the seam facing down.
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10
Cover it with plastic wrap to prevent it from drying out and leave for the first time.
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11
It should take about 60 minutes.
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12
Once the dough has is about 2-2.5 times bigger, it's done rising.
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13
Transfer the dough to a working surface that has been coated in flour.
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14
Using the palm of your hand, gently press the dough down to deflate.
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15
Divide the dough into 6 portions and form them into balls.
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16
Take a tightly wrung out damp towel and cover them.
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17
Let them rest for 20 minutes.
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18
Once they are done resting, it's time to form the rolls.
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19
Take one ball of dough and on a flour coated surface, roll out the dough with a rolling pin till it's about a 20cm long oval.
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20
Fold down the top half of the dough, while making sure to not trap any air inside.
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21
Do the same for the bottom half.
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22
The picture shows dough that was flattened with a rolling pin, but please don't use one and use your hands instead.
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23
Bring the top and bottom edges of the dough together as shown in this photo.
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24
The roll is now formed nicely.
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25
Repeat the previous steps for the rest of the dough.
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26
(You see a rolling pin in the photo, but please use ignore it and don't use one.
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27
(==;) )
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28
Arrange the formed rolls seam side down on a baking tray that has been lined with parchment paper.
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29
Cover them with a tightly wrung out damp towel and let the dough rise a second time.
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30
This should take about 60-70 minutes.
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31
Before the dough is done rising, preheat your oven to 450F (230C).
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32
(If you only are baking one tray of them, then lower the temperature to 375F (190C) and bake them on the bottom rack.)
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33
Once the dough is about 2-2.5 times bigger, it's done rising.
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34
Bake them in the oven for 15-20 minutes.
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35
Once they are done, put them on a cooling rack and let them cool.
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36
Try filling them with yakisoba (stir fried noodles) or potato croquettes to make a savory snack bread.
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37
You can also fill them with whipped cream or jam and make them into sweet snack breads.
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38
Of course the rolls are delicious on their own too.
