To perform the windowpane test (step 4), take a small piece of dough. Using both hands, gently stretch the dough apart. If it stretches without tearing and becomes nearly translucent (like bubble gum), the dough is ready for the next step.
1. Dissolve the yeast in the lukewarm water in a bowl.
2. Combine the flour, salt, sugar, milk powder, shortening, butter and ½ of the egg in the bowl of a mixer fitted with a dough hook.
3. Add the water-and-yeast mixture to the mixer bowl; stir to combine.
4. Knead on medium speed 10 minutes. Perform the windowpane test.
5. Transfer the dough to a lightly greased bowl, cover and place in a warm spot. Leave alone until doubled, approximately 1 hour.
6. Turn the dough out onto a flat surface (very little flour should be used). Let it rest a few minutes to allow the gluten to relax.
7. Divide the dough into 1¼-ounce (38-gram) portions and round. Shape as desired and arrange on paper-lined sheet pans. Proof until doubled in size, about 30 minutes.
8. Carefully and lightly brush the proofed rolls with the remaining ½ egg. Bake at 400°F (200°C) until medium brown, approximately 12 to 15 minutes.
Notes and Tips
The water for this recipe should not be hot, only warm. Consider this, your body temperature is about 98.6 degrees F, when working with yeast, try to use water at a temperature between 100 and 110 degrees F, this is just a little warmer than our body temperature. Therefore, the water should not feel hot at all, only slightly warmer than your hand.