Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Pasta roller and cutter for fresh pasta, laminated doughs
Domed stoneware baker traps steam for artisan crust at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Pasta roller and cutter for fresh pasta, laminated doughs
Domed stoneware baker traps steam for artisan crust at home
You're reading one of recipes available free. Full library with Gastronome.
In a large bowl, sprinke yeast over the top of the warm water; let sit for 5 minutes or so. Add to the yeast one cup flour, salt, honey, shortening, and water; using a hand mixer, beat two minutes at medium speed. Add about a half-cup flour and stir with a spoon to make a soft dough; add up to another half-cup flour and stir until dough pulls away from the side of the bowl. (If you have a heavy-duty mixer, go ahead and use it; mine begins to whine in protest at this point) Turn dough onto a floured surface and begin to knead, adding flour as you go to keep dough from getting sticky. After about 10 minutes, the dough should be pretty elastic but not totally smooth. Cover and let it sit for another 10 minutes. Divide the dough into 12 more or less equal pieces; roll into vaguely egg-shaped balls. Place on a greased baking sheet, flatten slightly, cover, and let rise in a warm part of the kitchen until they're all puffed up, about an hour. Combine the cornstarch and water in a small saucepan. Bring to a boil, stirring all the while, until thick and clear, about two minutes. Brush tops of rolls with the cornstarch mixture. Using a sharp serrated knife, make a half-inch deep slash lengthwise across the top of each rolls. Bake at 375 degrees for 25 to 30 minutes. Slather with butter, and enjoy!