-
1
Place the powdered ingredients in a bowl, placing the dry yeast and salt well apart so they don't touch directly, and mix well.
-
2
Add the milk and keep mixing until it's no longer powdery.
-
3
Start kneading.
-
4
You can do this by hand, in a mixer, or in a bread machine.
-
5
Knead the dough properly until it forms a gluten film.
-
6
When you stretch the dough out slowly it should form a thin, translucent film.
-
7
I used a mixer for 10 to 15 minutes.
-
8
When a gluten film is formed, divide the dough into about 10 pieces using a pastry scraper.
-
9
Add the shortening and butter and knead them in.
-
10
Keep kneading well until a strong gluten film forms.
-
11
I knead it for about 7 to 10 minutes.
-
12
The timing is a guideline only - check your dough to see when to stop.
-
13
Round the dough off into a ball with a smooth, taut surface.
-
14
Place the dough in a bowl, cover the bowl with plastic wrap and leave to rise at 30C for 50 to 60 minutes (1st rising).
-
15
When the dough has increased to more than twice its volume, it's good.
-
16
I checked it by poking the dough with a finger (if the dough doesn't fill the hole back in, it's good).
-
17
Fold the dough into thirds, and press to deflate.
-
18
Divide the dough into 8 pieces, round off each piece into a ball with a smooth, taut surface, cover with plastic wrap and leave to rest at room temperature for 15 minutes.
-
19
After the dough has rested, press down on each piece to deflate.
-
20
Roll each piece out into an oval shape.
-
21
Fold the top and bottom sides down towards the center, and press down.
-
22
Fold the dough over in half, and press the seam securely closed.
-
23
Be careful not to include any air bubbles.
-
24
Using both hands, stretch the dough out so it's almost 30 cm long.
-
25
Roll the dough out to form a long teardrop shape, that's about 25 cm long.
-
26
Start rolling it up from the wider end.
-
27
Seal the end of the roll securely and place the roll so the seam is on the bottom.
-
28
Cover with plastic wrap and leave for the 2nd rising, until the rolls have increased by 2 to 2 1/2 times their original size.
-
29
It took me 30 to 40 minutes at 30C (in the summer).
-
30
Preheat the oven to 180C.
-
31
Make the egg wash and brush it on the rolls.
-
32
If it's not too much work, it's best to strain the egg wash to remove any impurities, so that you have a smooth, flawless finish on your rolls.
-
33
When the oven has finished heating, lower the temperature to 170C and bake the rolls for 15 minutes (check to see how they are going and adjust the time).
-
34
Done!
-
35
Soft and fluffy and tender.
