- Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes.
- When the yeast is working a bit stir the honey, shortening and salt into the yeast mixture.
- Add 2½ cups flour.
- Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes.
- Gradually stir in as much of the remaining flour as needed to make a soft dough.
- Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes.
- Spray bowl with nonstick spray. Wipe with towel and spread spray over bowl.
- Place dough in a grease bowl, turn the dough so all surfaces have a sheen of oil.
- Cover and let rise in a warm place until it has doubled in size, about 1 hour.
- Punch the dough down and knead briefly on a floured surface.
- Divide dough into 10 pieces and roll into balls.
- Work with the palms of your hands and start at the center of each ball to toll out into ovals.
- Each piece should be able 5 ½" long and 2" in the middle, tapering to each end.
- Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes.
- Meanwhile, heat the oven to 375°F.
- Slash each roll down the middle stopping about ½" from each end and cutting about ½" deep.
- Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks.
- Serve warm and fresh from the oven.
From Flavors of Fiesta by University of Illinois Extension