| 1 | Grease a large baking sheet (or have ready a teflon one). |
| 2 | in a large mixing or mixer bowl pour the hot water and add the milk, sugar, salt and 2 cups flour. |
| 3 | Stir to blend. |
| 4 | Add the yeast: stir. |
| 5 | Measure in the shortening. |
| 6 | (the recipe"s creator, a swiss baker, insists that half of the shortening should be lard if you"re attempting to duplicate the original flavor). |
| 7 | If working by hand, beat with a wooden spoon: if in a mixer, use the flat beater. |
| 8 | When the shortening has been blended into the heavy batter, add the balance of the flour, half a cup at a time, until the dough is a shaggy mass and can be worked with the hands or under the dough hook. |
| 9 | knead for 8 minutes by hand or in the mixer, until the dough is soft and elastic. |
| 10 | place the dough in a greased bowl, cover tightly with plastic wrap, and set aside until it has doubled in bulk, about 2 hours. |
| 11 | turn dough from the bowl, and punch down. |
| 12 | divide the dough into 24 pieces, and roll each into a ball until any seams disappear. |
| 13 | When each ball is round and cohesive, fashion it into a long roll - 4 to 5 inches -- by pushing it back and forth under your flattened palm with considerable pressure. |
| 14 | Place the rolls end to end on the baking sheet with a three-inch space between the parallel rows. |
| 15 | If there is dough for more rolls than the baking sheet will accomodate, reserve it and repeat this step when the sheet and oven are available. |
| 16 | cover the rolls with wax paper and leave undisturbed for 40 minutes. |
| 17 | Then brush each roll with the egg/salt mixture. |
| 18 | Leave uncovered for another 20 minutes. |
| 19 | At the end of the hour, brush again with the glaze. |
| 20 | preheat the oven to 375f. |
| 21 | when the rolls have been brushed for the second time, face the long side of the rolls. |
| 22 | Hold scissors at a 45°F angle, and snip 5 triangular cuts across each roll, about 1" long, down the center of each roll. |
| 23 | The points of the cuts will rise, forming "buttons". |
| 24 | Dip the scissors in water frequently so the points don"t stick to the glaze. |
| 25 | when all the rolls have been cut, place the baking sheet on the center rack of the oven. |
| 26 | Halfway through baking, turn the sheet end for end to equalize the heat on the rolls. |
| 27 | They are done when glossy brown, 35 minutes. |
| 28 | Turn a roll over and tap the bottom crust to make sure the crust is firm. |
| 29 | place on a rack to cool somewhat before serving. |
| 30 | (from bernard clayton"s new complete book of breads, simon & schuster ny, 1987). |
