Fluffy Dinner Rolls

• Serves: 15

• From America's Test Kitchen

Ingredients

• 1 1/2 cups whole milk
• 1/3 cup honey
• 4 tablespoons vegetable shortening
• 3 tablespoons unsalted butter
• 1 large egg, plus 1 egg for the egg wash
• 5-5 1/2 cups all-purpose flour
• 2 1/4 teaspoons (1 packet) rapid-rise yeast
• 2 teaspoons salt

Instructions

1. Microwave the milk, honey, shortening, and butter together in a 4 cup glass measuring cup until the butter and shortening are mostly melted, about 2 minutes. Whisk to melt any remaining pieces of butter or shortening, then set aside to cool until just warm. (110 degrees). Whisk in the egg.
2. Combine 5 cups flour, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.
3. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes. If, after 4 minutes, more flour is needed, add the remaining 1/2 cup flour, 2 tablespoons at a time until the dough clears the sides of the bowl but sticks to the bottom.
4. Turn the dough out onto a lightly floured work surface and knead by hand to form a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover with greased plastic wrap. Let rise in a a warm place until doubled in size, 1 to 1 1/2 hours.
5. Line a 13x9 baking dish with a foil sling (2 pieces of foil covering all sides of the pan) and grease the foil. Turn the dough out onto a clean work surface and, using your hands, stretch it into an even 15-inch log. Cut the log into 15 equal pieces and cover with greased plastic wrap. Working with one piece of dough at a time (keep the remaining pieces covered), round the dough into smooth taut rolls and arrange them in the prepared baking dish.
6. Lightly press on the rolls so they just touch each other. Mist the rolls with vegetable oil spray, cover loosely with plastic wrap, and let rise in a warm place until nearly doubled in size and the dough barely springs back when poked. 45-75 minutes.
7. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Beat the remaining egg with 1 tablespoon water and brush the rolls gently with the egg mixture, then spray lightly with water. Bake the rolls until deep golden brown, 25-30 minutes, rotating the pan halfway through baking. Let the rolls cool in the pan for 10 minutes, then remove them from the pan using the foil and serve warm.

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