Dinner rolls

Ingredients:

• 2/3 cup whole milk
• 3 tablespoons of sugar
• 3 tbsp. confectionery fat
• 1 teaspoon instant dry yeast
• 2 cups premium flour
• 0.5 tsp coarse salt
• 0.5 tsp baking powder
• 1/8 tsp baking soda
• Vegetable oil to grease the bowl
• 1 tbsp salted butter, melted

Preparation:

1. Combine the milk, sugar, and shortening in a small saucepan and heat over medium heat, stirring to melt the shortening. Pour into a bowl. Set aside and let cool to about 50°C.
2. Sprinkle the warm milk mixture with yeast, then add 2/3 cup flour. Stir until there are no lumps and the mixture resembles pancake batter. Cover with a towel or plastic wrap and let rise in a warm place for 2 hours.
3. Add salt, baking powder, baking soda, and 1/3 cup of the remaining flour to the yeast mixture. Mix thoroughly and add the remaining 1 cup of flour, 1/3 cup at a time, mixing well after each addition. Once all the flour has been added, begin kneading the dough with your hands, kneading for a couple of minutes until it becomes smooth and elastic. Lightly oil a bowl, place the dough in it, and turn it over to coat with oil.
4. Cover with a towel or plastic wrap and refrigerate for at least 12 hours and up to 24 hours.
5. Place the dough on a work surface and use your hands to form it into a 0.5 cm thick rectangle, approximately 30 x 35 cm in size. There is no need to flour the work surface; simply lift the dough periodically as you shape it.
6. Cut the rectangle into 4 equal strips crosswise, then cut each of these strips into 2 equal pieces, for a total of 8 pieces. Starting from the shorter side, roll it tightly into a log. Pinch the edges to seal.
7. Place each bun, seam side down, in a 9-inch (22-cm) round cake tin. (7 buns in a ring around the edge of the tin, like the divisions of a clock face, and 1 bun in the center.) Cover tightly with a towel or plastic wrap and let rise until the buns have almost doubled in size, about 2 hours.
8. Meanwhile, preheat oven to 200°C.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
9. Bake the buns until golden brown, about 15 minutes. Brush with melted butter and serve immediately.