Bloom House Rolls
Serves: 36 rolls
1 envelope active dry yeast
1 cup whole milk
¼ cup vegetable shortening
3 tablespoons sugar
1 ½ teaspoons kosher salt
1 large egg
3 ½ cups all-purpose flour
¼ cup unsalted butter
Preheat oven to 350 F and use a 13x9-inch baking dish. Whisk active dry yeast and ¼ up warm water (110°-115°) in a small bowl; let stand for 5 minutes.
Heat 1 cup whole milk in a small saucepan over medium heat until just warm.
Combine ¼ cup vegetable shortening, 3 tablespoons sugar, and 1 ½ teaspoons
kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening
into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room
temperature large egg. Add 3 ½ cups all-purpose flour; stir vigorously with a
wooden spoon until dough forms. Knead dough with lightly floured hands on a
lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl;
turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until
doubled, about 1 ½ hours.
Melt ¼ cup unsalted butter in a small sauce pan. Lightly brush a 13x9-inch baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle. Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing ¼ -inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.
Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm.