Ingredients
| 1 | (¼-ounce) package active dry yeast |
| ⅓ | cup warm water |
| 4¾ | cups bread flour |
| ⅓ | cup dry milk powder |
| ⅓ | cup sugar |
| 1 | tablespoon kosher salt |
| 1⅓ | cups water |
| ½ | cup vegetable shortening |
| ¼ | cup melted butter |
Directions
Sprinkle yeast over 1/3 cup warm water, stir until blended and let stand 5 minutes.
In large bowl, combine flour and milk powder.
In medium bowl, stir sugar and salt into 1 1/3 cup water. Add yeast mixture.
In the bowl of an electric stand mixer, using a dough hook, combine flour mixture and water mixture at low speed, for 1 minute or until blended. Add shortening and mix at medium-low speed 10 minutes.
Shape dough into a ball, place in a lightly greased glass bowl and loosely cover with plastic. Place in a warm area and let dough stand 1 ½ hours or until doubled in size. Punch down and divide into thirds. Shape each 3rd into small 1 ½-inch balls and place 3 balls into lightly greased muffin tins. Brush with melted butter.
Let stand in warm place 1 hour or until doubled in size. Bake 15 to 20 minutes or until golden. Brush with remaining melted butter. Serve warm.
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