I usually make these for the holidays and they are just a standard and I wanted to share. Really good and freeze well!
Check out the following for the formula!
494 Grams Flour (bread)
5 Grams yeast (IDY)
65 Grams Sugar
5 Grams Salt
50 Grams of Egg (beaten)
195 Grams Milk
49 Grams Shortening
49 Grams Water
* Optional – I add about 3 tablespoons of day old mashed potatoes.
Sometimes I add Sesame seeds
Combine all dry ingredients except salt and add water. Mix and set aside 20 minutes. Beat together egg, shortening and salt adding milk and knead for 10 to 12 minutes. Dough will be tacky. Place in oiled bowl and set aside covered.
Allow bulk ferment till double.
Remove and scale and shape into 1.75 to 2 ounce rolls. They will expand a great deal. Place on baking sheet and cover. (I do an overnight refrigeration) Then allow 1 to 2 hours for final proof. You may not get much rise but you will get it in the oven. Keep an eye on them and when you press one with your finger and it doesn’t completely return they are ready.
Place in preheated oven 375 degrees and bake approximately 10-12 minutes. Remove and brush with butter.
Allow to cool. What is leftover can be frozen.