90-Minute Dinner Rolls

In a large mixing bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy (this tells you your yeast is alive and happy).

Add the sugar, shortening, salt, and egg to the yeast mixture. Mix everything together until well combined.

Gradually add the flour, mixing until you have a soft, slightly sticky dough. You might need a bit more flour — the dough should be workable but not tight (honestly, these quick rises need a softer dough than traditional breads). (The dough will be stickier than typical bread dough, and that's exactly what we want for tender rolls)

Cover the bowl and let rise in a warm spot for 20 minutes. It won't double, but it should puff up noticeably.

Turn the dough out onto a lightly floured surface and shape into 12 rolls. Place them on a greased baking sheet or in a 9x13 pan (I like them touching for soft sides).

Cover and let rise for another 30 minutes. Preheat your oven to 425°F during the last 10 minutes of rising.

Bake for 15 minutes until golden brown on top. Brush with melted butter immediately when they come out if you're feeling fancy. (They should sound hollow when tapped on the bottom)