Lion House Rolls

From the Lion House Cookbook

adapted by Jennie's friend Patrice Davies

2 TB yeast

2 cups warm water

1/3 cup sugar

1/3 cup shortening

2 tsp salt

2/3 cup nonfat dry milk

1 egg

5-6 cups flour

(1 stick butter, melted)

In a large liquid measuring cup, mix 1/2 water (lukewarm), 1 TB sugar and all of the yeast. Let rise until double. Put rest of water and sugar in mixing bowl. Add shortening, salt, dry milk, egg and 2 cups of flour. Beat together until smooth (glutinous). Add 2 1/2 cups flour, beat for a while until the dough starts to pull from the side of the bowl. Add more flour if necessary. Place in a greased bowl; cover and let rise until dough doubles in bulk. (the rising in a "greased bowl" part is an extra step that I leave out usually due to lack of time and the rolls turn out fine, but it does make the rolls better if you do have time.) Punch down.

Empty dough onto lightly floured surface. Divide dough into three sections. Roll our one third of dough into a circle; cut into 12 pie shaped pieces. Brush with melted butter. Starting at the wide end, roll up each piece into a crescent. Place on a (buttered) greased baking sheet with points of dough under the crescent. Repeat with remainder of dough. Brush tops with melted butter or margarine before they begin to rise. Let rise until double in size. Bake at 400 degrees for 10 minutes. Serve with honey butter. Makes 3 dozen.