Directions

1. 1

   In a large mixing bowl, combine 2 cups of flour, sugar, salt, and active dry yeast. Add the hot tap water and mix using a paddle attachment on low speed until all dry ingredients are moistened and incorporated.

2. 2

   Add the vegetable shortening and egg to the mixture, continuing to blend on low speed until everything is well combined and the shortening is fully distributed throughout the dough.

3. 3

   Switch to a dough hook attachment and add the remaining 2 cups of flour gradually. Knead the dough on low to medium speed for 10 minutes until a soft, slightly sticky dough forms. The dough should pull away from the sides of the bowl but still be tacky to the touch.

4. 4

   Transfer the dough to a large greased bowl, turning it to coat all sides with oil. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm location for about 1 hour, or until the dough has doubled in size.

5. 5

   Turn the risen dough out onto a lightly floured work surface and gently punch down to release excess air.

6. 6

   Shape the dough into a long log and divide it evenly into 12 pieces. Roll each piece into a smooth ball and arrange them evenly in a greased 9 x 13 inch baking pan. Space them close together but not touching.

7. 7

   Cover the pan with a damp towel and let the rolls rise in a warm location for about 45 minutes, or until they have doubled in size and are puffy and touching each other.

8. 8

   Preheat your oven to 375°F. Once the rolls have finished their second rise, place the pan in the preheated oven and bake for 15-18 minutes, until the tops are golden brown. Rolls are done when they sound hollow when tapped on top.

9. 9

   Remove from the oven and serve warm. Let cool in the pan for 2-3 minutes before serving if desired.