Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°), divided2 teaspoons plus 1/2 cup sugar, divided1 cup warm milk (110° to 115°)1/4 cup shortening2 teaspoons salt2 large eggs, room temperature6 to 6-1/2 cups all-purpose flourTOPPING:1 large egg, room temperature1 tablespoon cold waterCaraway, poppy or sesame seeds
Preparation
In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water, sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets.
Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours.
Preheat oven to 425°. Bake until golden brown, 8-10 minutes. Remove from pan to wire racks to cool.
