Large Yeast Rounds Recipe

Directions:

1. There are several resting periods for this dough. Don't preheat the oven until instructed to do so!
2. Use mixer with dough hook.
3. With mixer turned off, add shortening, sugar, and most of the water (some must be saved for activating the yeast) to the mixing bowl. Turn mixer to lowest setting.
4. In a small cup, mix about 1/4 cup of the water with the yeast. Allow time to froth and rise.
5. After yeast mixture has begun to froth and rice, turn off mixer and add yeast mixture to mixing bowl. Also add 1 egg. Turn mixer back on to lowest speed.
6. Slowly add about 90% of the flour. Let the mixer work the dough for about 3 minutes. Dough should look smooth and completely pull away from the sides of the bowl. Turn off mixer and press dough with your finger. It should not stick to your finger, and should return to its original form after being gently pressed. Salt should be added when you've added about half the flour.
7. If it is too sticky, add more flour, let the mixer work the dough for about 3 minutes, and check it again.
8. Let the dough sit in the mixing bowl in a warm location for about 20 minutes. Dough should roughly double in size.
9. Remove dough to an appropriate work surface, lightly floured, and cut dough in half. Roll each half into a dough ball.
10. Place dough balls onto a baking sheet (I use a dry non-stick sheet and the cooked bread slides right off), and cut an X into the top of each ball. Beat the remaining egg and brush onto the dough balls. Sprinkle with sesame seeds if desired.
11. Dough balls should sit for another 10 minutes. NOW you can preheat your oven to 350.
12. Depending on your oven, cook rolls for about 20 minutes. Start checking at around 15 minutes. Rounds are done when they are lightly golden brown. If you want to avoid the doughy center, cook until rounds are richly golden in color but not dark.
13. Serve with whipped butter.