Soft Rolls/Burger Buns

This recipe for soft rolls dates from about 20 years ago and is one of the most revered recipes in the Grasso Tech Culinary Arts Department arsenal. The soft texture comes from the shortening, sugar, and dried milk. This recipe is a great starting off point for students who are new to bread baking as it utilizes the straight dough method, a method where all of the ingredients are added together and kneaded for the appropriate amount of time. They also get a lot of practice forming the round rolls, a technique that really needs to be practiced in order to be mastered.