Disperse yeast over water and add the 2 teaspoons sugar. Set aside for 1 minute then whisk to dissolve. Mix well. Cover with plastic film and ferment for 10-15 minutes or until bubbly.
In a bowl, add the sugar, margarine, egg, bread flour and salt. Mix well then gradually add the all-purpose flour. Knead for 8-10 minutes or until smooth and elastic. Add more all-purpose flour if the dough is too wet and sticky to touch. Form into a ball and allow dough to rest for 1 hour to 1 ½ hours or until the volume has doubled.
Grease baking tray with vegetable shortening. Set aside.
Once the dough doubled in size, invert dough into a clean working surface and divide dough into 12 pieces and form into a ball. Arrange each shaped dough on a baking tray. Proof for 1 ½ hours or until the volume has doubled again.
Meanwhile, preheat oven to 350⁰F/170⁰C.
Brush dough with egg wash then score the dough with a cutting blade or sharp paring knife.
Bake for 25-30 minutes or until golden brown. Remove from oven and cool completely.