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1
Beat egg whites until stiff.
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2
Set aside.
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3
Combine yeast and warm water, and let sit about 5 minutes.
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4
Add shortening, sugar, salt and 3 cups of the flour.
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5
Beat with dough whisk or heavy spoon for 2 minutes.
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6
Fold egg whites into yeast mixture.
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7
Gradually add flour 1/4 cup at a time, until dough comes together and begins to pull away from bowl.
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8
Turn onto a floured surface.
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9
Knead, adding more flour as needed, for 8-10 minutes, until smooth and pliable w/ bubbles.
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10
Place in a lightly oiled bowl, turn to coat, and cover with damp towel.
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11
Let rise until double, about 1 hour.
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12
Punch down, cover and let rise again until double (about 45 minutes.) Punch down and turn out onto lightly oiled surface.
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13
Divide dough into 18 equal pieces.
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14
Use rolling pin to flatten each piece into a 7 inch circle.
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15
Fold left side to center to form a flap.
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16
Fold next side into center.
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17
Repeat all the way around 4 times to make overlapping flaps.
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18
Lift the first flap to ease the last flap underneath.
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19
Press center to seal the dough.
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20
Takes some work, but they look pretty when you get the technique down!
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21
Place rolls upside down on a well-greased baking sheet, 3 inches apart to help them keep their shape.
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22
Let rise 30 minutes, turn right side up, let rise 15 more minutes.
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23
Preheat oven to 425.
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24
Put a shallow pan on the bottom shelf of oven.
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25
Lightly brush the rolls with egg wash.
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26
Sprinkle with poppy or caraway seeds or coarse salt.
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27
Place 1 cup of ice cubes in the heated pan in oven.
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28
Immediately put the rolls in and bake 15 to 20 minutes until golden brown (internal temp will read 190).
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29
Remove and cool on racks.
