Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Line 2 baking sheets with parchment paper; set aside. Butter a large bowl; set aside. Put the milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the sugar has dissolved. Let cool completely.
Step 2
Put the yeast and warm water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in the milk mixture on medium speed until combined; mix in the eggs. Reduce speed to low, and gradually mix in the flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
Step 3
Turn out the dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to the buttered bowl. Cover with a clean kitchen towel; set in a warm place to rise until doubled in bulk, about 1 hour.
Step 4
Roll the dough into a 13 × 20-inch rectangle. Trim the edges to be straight. Cut the dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide at each base). Gently stretch each to 2 to 3 inches long. Starting at the widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
Step 5
Preheat the oven to 350°F. Brush the rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.
