6 1/2-6 3/4 c bread flour, divided*
1/2 c granulated sugar
1/4 c nonfat dry milk powder
1 3/4 c cold water
1/2 c shortening
2 large eggs, beaten
1 tsp grated lemon peel
1 1/2 tsp lemon juice
2 tbs active dry yeast
2 tsp salt
*You can also substitute 2 1/2 cups whole wheat flour in the first step.
In large mixing bowl, combine 2 1/2 cups flour, sugar and nonfat dry milk. Add cold water, shortening, eggs, lemon peel and lemon juice. Beat 3 minutes. Stir in undissolved yeast and 1 cup flour; beat 2 minutes. Add salt and 1 cup flour; mix 2 minutes. Add enough remaining flour to make a firm dough. Knead 15 minutes by hand or with dough hook. Divide and shape into 24 rolls. Place on greased sheet. Cover with plastic bag or wrap; seal well. Freeze until solid. Remove rolls from sheet; transfer to sealable bag. Use within 2 weeks.
When needed, remove rolls from freezer and place on greased baking sheet; cover with plastic bag or wrap. Place in the refrigerator overnight to thaw. Place shallow pan of boiling water on bottom oven rack. Place covered rolls on top oven rack. DO NOT turn oven on. Let rolls rise 1 1/2 hours or until double. Change boiling water half way through rising. Remove rolls from oven. Preheat oven to 400ºF. Uncover rolls; bake 15 minutes or until golden. Remove from sheets; cool on racks.
Recipe featured in Bread Daily on 12/08/01.