Tags: bread - side - holiday - Thanksgiving - vegetarian
Active Time: 30 min
Passive Time: 3 hours
Serves: 36 rolls

Great side for any dinner, including Thanksgiving

Bon Appetit

• Envelope active dry yeast: 1

• Whole milk: 1 cup

• Vegetable shortening: 1/4 cup
• Sugar: 3 tbsp
• Kosher salt: 1/2 tbsp

• Eggs: 1 large, room temperature

• All-purpose flour: 3.5 cups plus more for surface

• Canola oil: to coat bowl

• Butter: 1/4 cup unsalted

• Flaky sea salt: for topping

1. Whisk yeast and ¼ cup warm water (110°-115°) in a small bowl; let stand 5 minutes until foamy
2. Heat milk in a small saucepan over medium until just warm. Combine shortening, sugar, and kosher salt in a large bowl
3. Add warm milk to bowl; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and egg
4. Add 3.5 cups flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured work surface until smooth, 4–5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1.5 hours
5. Preheat oven to 350F. Melt butter in a small saucepan. Lightly brush 13×9“ baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12×6” rectangle
6. Cut lengthwise into three 2“-wide strips; cut each crosswise into three 4×2” rectangles. Brush half of each (about 2×2“) with melted butter; fold unbuttered side over, allowing a ¼-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill at least 30 minutes or up to 6 hours
7. Bake rolls until golden and puffed, 25–35 minutes. Brush with butter; sprinkle sea salt over. Serve warm