Lion House Dinner Rolls

2 T. Dry Yeast (2 packets)

2 c. warm water (110-115 °)

1/3 c. sugar

1/3 c. shortening (butter is the best)

2 ½ t. salt

2/3 c. nonfat dry milk

5 to 6 c. flour

1 egg



In large bowl of mixer, combine yeast and water. Let stand 5 min. Add sugar, shortening, salt, dry milk, 2 c. flour and egg. Beat until smooth. Add 2 c. more flour, one at a time until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease it with shortening. Return dough and grease surface. Let rise until triple. Cut and mold (like croissants). Brush tops with melted butter. Bake at 400 ° 15-20 minutes.