1. Beat egg whites until stiff. 2. Set aside. 3. Combine yeast and warm water, and let sit about 5 minutes. 4. Add shortening, sugar, salt and 3 cups of the flour. 5. Beat with dough whisk or heavy spoon for 2 minutes. 6. Fold egg whites into yeast mixture. 7. Gradually add flour 1/4 cup at a time, until dough comes together and begins to pull away from bowl. 8. Turn onto a floured surface. 9. Knead, adding more flour as needed, for 8-10 minutes, until smooth and pliable w/ bubbles. 10. Place in a lightly oiled bowl, turn to coat, and cover with damp towel. 11. Let rise until double, about 1 hour. 12. Punch down, cover and let rise again until double (about 45 minutes.) Punch down and turn out onto lightly oiled surface. 13. Divide dough into 18 equal pieces. 14. Use rolling pin to flatten each piece into a 7 inch circle. 15. Fold left side to center to form a flap. 16. Fold next side into center. 17. Repeat all the way around 4 times to make overlapping flaps. 18. Lift the first flap to ease the last flap underneath. 19. Press center to seal the dough. 20. Takes some work, but they look pretty when you get the technique down! 21. Place rolls upside down on a well-greased baking sheet, 3 inches apart to help them keep their shape. 22. Let rise 30 minutes, turn right side up, let rise 15 more minutes. 23. Preheat oven to 425. 24. Put a shallow pan on the bottom shelf of oven. 25. Lightly brush the rolls with egg wash. 26. Sprinkle with poppy or caraway seeds or coarse salt. 27. Place 1 cup of ice cubes in the heated pan in oven. 28. Immediately put the rolls in and bake 15 to 20 minutes until golden brown (internal temp will read 190). 29. Remove and cool on racks. ---------------------------------------------------------------------------
Nutrition
Ingredients
