Lion House Dinner Rolls

2 T dry yeast

2 c warm water

1/3 c sugar

1/3 c shortening (butter, margarine or vegetable shortening)

2 ½ t salt

2/3 c nonfat dry milk

5 to 6 c flour

1 egg

Combine yeast and water.  Let stand 5 minutes.  Add sugar, shortening, salt, dry milk, 2 cups flour, and egg.  Beat together until very smooth.  Add 2 more cups flour, one at a time, and beat until smooth.  Add about one more cup flour, ½ cup at a time until it is well mixed in.  Turn dough onto a lightly floured board and kneed until it is smooth and satiny.  Gather dough into a ball.  Scrape bowl clean and grease it with shortening.  Return dough to bowl and grease surface lightly.  Let rise away from drafts in a warm place until triple in bulk.  (Can freeze at this stage)

Use the last of the flour as needed on the board for rolling and shaping the dough.  (Don’t use it all unless you need it.)  Let dough rest on the board for 10 minutes so it will be easier to manage if you roll it.  Cut or mold into desired shapes.  (Can freeze at this stage.)  Place on greased baking sheets.  Brush surface of rolls with melted butter.  Let rise in warm place until ready for oven (about 1 ½ hours).  Bake at 400 for 15-20 minutes.  Makes about 3 dozen rolls.