In a large bowl, combine Yeast and 1 teaspoon Sugar. Heat the water to 110F degrees
Pour in the Hot Water and Whisk. Allow to proof 5 Minutes.
Warm the Fatty Nut Milk until it’s about the temperature of the Hot Water. (I say Fatty Nut Milk because a parve milk with a higher fat content is best. Almond is fine, but I’m allergic. I used Macadamia Nut Milk for this recipe. )
Whisk the milk into the proofing liquid. Immediately add Shortening and whisk well.
Add Egg and Cinnamon and beat until combined.
Add 1 Cup Flour and the remaining Sugar, mix thoroughly.
Add 1 Cup Flour and the Kosher Salt, mix thoroughly.
Switch to your hands. Knead in the final ½ Cup of Flour.
Cover and let rise 20 minutes.
Knead the dough for 5 minutes.
Roll out to ½” thickness and cut six 3-¼” circles. If you don’t have a cutter, you can use a large drinking glass to cut your circles.
Place the circles on a floured surface and lightly flour the tops. Cover and proof up to 90 minutes. (Don’t let them rise past double their size)