I would like to add a special note of thanks to Bonnie Beck sailboat. When I joined this site I started a discussion group about yeast rolls. I was having terrible trouble and she actually tested the recipe for me gave me valuable links and really helped me make this recipe come to fruition. I am also thankful that I was able to do it because for my husband and his family it was a really big deal. It is definitely worth the time and effort! THANK YOU BONNIE!!!!
Combine milk, shortening sugar and bring to low boil "scald". Stir.
Pour into stand mixer and allow to cool.
In the meantime, put hot water (120 degrees) and honey in 1 cup water, mix and add yeast. Allow to get foamy. Then add to the milk mixture.
Now, sift 3 cups of flour, add vinegar to the flour mixture, add salt and add it to the lukewarm mixture in the stand mixer.
Use your paddle attachment and stir on low setting. I use no more than two until all ingredients are incorporated. The mixture should be smooth.... Like cake mix.
Add additional flour a little at a time until dough has formed and knead until elastic (8-10 minutes).
Place in a greased bowl and coat both sides. Cover and allow to rise for at least an hour.
Punch down, turnout on the board and divide in half. Now let it rest for about 15 to 20 minutes.
Shape your rolls or loafs in a fully greased pan. Allow to rise again until the center is slightly higher than the edge of the pan, about one hour. The rolls should just come up over the top of the pan when they are fully risen.
In the meantime preheat your oven to convection bake at 375 degrees or 400 degrees if you don't have convection.
I like to brush them with a little egg wash before I bake them. Bake until golden brown, about 40 minutes and test with a toothpick to make sure it comes out clean.
As a final optional step, my family likes when I pour melted butter over the rolls to soak into them. I do this after I've let them rest after coming out of the oven for about 15 minutes. Enjoy!
Special note - I have found it better to add the vinegar directly to the first batch of flour an to stir it in.