Lion House Dinner Rolls (my favorite)

2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening (butter, margarine, or vegetable shortening)
2 ½ t. salt
2/3 cup nonfat dry milk
5 to 6 cups flour
1 egg (optional – I never use it)

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 2 more cups flour, one at a time, and beat until smooth.

Add about one more cup flour, ½ cup at a time (in your mixer if it will take it, or by hand), until it is well mixed in. Knead 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 (not hot) place until about triple in bulk. (In a cool oven with a pan of hot water on a rack under it is a good place.)

Use 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 board for 10 minutes so it will be easier to manage if you roll it.) Cut or mold into desired shapes. 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 degrees F. for 15-20 minutes, or until browned to your satisfaction. Makes about 3 dozen rolls.

*The key to these rolls, in my opinion, is to make sure you don’t use too much flour and to always use really good, not old, yeast. My oven might cook a little bit hot, because I always cook them for 13 minutes.

* I cut the dough in half, roll it into a circle, and use my pizza cutter to cut it into 12 triangles, then roll into the crescent shape. Good luck!