Lion House Dinner Rolls
from The Lion House
2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
In the large bowl of an electric mixer, 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 remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead until it is smooth and satiny. Cover to let rise until doubled.
Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet. Let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned. Makes 2-3 dozen rolls.
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