-
1
In a large bowl, combine warm water, 2 tablespoons sugar, and yeast. Stir in 2 cups of the flour, until the mixture is smooth. Let rise about 1 hour. The mixture should appear light and spongy when it's done rising.
-
2
While sponge mixture is rising, scald milk in a saucepan over medium heat (until tiny bubbles just begin to form on the outside rim). Remove from heat and add shortening and remaining 2 tablespoons of sugar. Stir until shortening melts. Let cool to room temperature.
-
3
Once sponge has risen, stir milk mixture into the sponge. Stir in remaining flour and salt until dough pulls away from the sides of the bowl. Transfer to a lightly floured surface and knead for about 8-10 minutes, until dough is smooth and elastic.
-
4
Place in a greased bowl and brush dough with oil or shortening. Cover with plastic wrap and let rise until doubled in size, about 45 minutes.
-
5
Turn out onto a lightly floured surface and divide into 24 pieces (yes, this takes a little mathematical planning-you can do it!). Shape each piece into a ball. Place all the dough balls in a greased 9x13 metal cake pan. Cover with plastic wrap and let rise for about another hour.
-
6
Preheat oven to 400u00b0F. Bake rolls for 20-25 minutes, until they are golden brown on top and sound hollow when you tap on the top.
-
7
Brush the tops of rolls with melted butter as soon as they come out of the oven. Serve warm.
-
8
Note: If the rolls are getting too brown on top but don't seem done, you can cover them with aluminum foil and continue baking until they are cooked through.
