Lion House Rolls

 

Lion House Rolls

· 2 tablespoons yeast
· 2 cups warm water
· cup sugar
· cup shortening
· 2 teaspoons salt
· cup nonfat dry milk
· 1 egg
· 5 1/2 cups all-purpose flour
· Butter or margarine, melted
In large bowl, mix yeast and water; let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups flour. Beat together until smooth. Gradually add remaining 3½ cups flour until soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in greased bowl; cover and let rise until dough doubles in bulk. Punch down; divide into thirds. Roll out one-third of dough into a circle; cut into 12 wedges. Starting at wide end, roll each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter. Let rise until double in size. Bake at 400˚ F for 15 minutes. Serve warm. Makes 3 dozen rolls.