Mix the sugar, water and yeast and set aside to froth and bubble, about 5 minutes.
Add the shortening broken into small pieces, salt and 3 cups of flour and mix by hand or in a stand mixer fitted with a dough hook at a low setting.
Add more flour, a little at a time, until the dough comes together and is smooth but not sticky. Continue to knead by hand or in a stand mixer on a low setting for 10 minutes. You should have a really soft, smooth, very supple and beautiful ball of dough at the end of it.
Spray some oil on the inside of a large bowl. Place the dough in the bowl, turning over once to coat the top with some oil.
Cover with a kitchen towel and place in a warm spot for about an hour or until it has doubled.
Remove the dough to a platform. Knead briefly, and then divide into 12 equal pieces.
Roll each piece between your palms to make an oval, about 4 - 4.5 inches long and taper the sides.
Place the rolls on a lightly greased baking sheet, at least 3 inches apart. Cover with a kitchen towel and let them rise in a warm spot for 30-45 minutes or until puffy and almost doubled.
Using a sharp knife or blade, score the rolls from one tapered end to the other, leaving about 1 cm on either side. Brush the tops with some oil for a pretty golden colour.
Place the rolls in a preheated 375-degree oven for 25-30 minutes or until golden. When you tap on the bottom of a roll, it should sound hollow.
Remove to a rack and let them cool a little before eating. These reheat really beautifully.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.