Ingredients #

Process #

1. Combine, whisk dry ingredients.
2. Combine, whisk wet except shortening.
3. Mix 5 min until well combined.
4. Add shortening.
5. Mix to ≈25 min.
6. Shape into balls.
7. Arrange on greased, optionally parchment-lined 13 × 9 pan.
8. Proof ≈2 hr at 80 °F, covered.
9. Egg wash.
10. Bake ≈22 min at 350 °F.

Notes #

• 85 g dough per roll is LARGE size.

• 40 g dough per roll is SMALL size.

• 40 g roll 24 per 13 × 9 (4 × 6).

• 85 g roll 12 per 13 × 9 (3 × 4).

• Original recipe: 6% sugar.

• Superior recipe: 12% sugar.

• 0.5% sunflower lecithin (powdered).