Lion House Rolls
Seriously, these could be dessert!
Makes 12-15 rolls
2 cups warm water
2/3 cup nonfat dry milk
2 Tbsp. active dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening
1 egg
About 5 cups flour
Mix water and dry milk until milk is dissolved.
Add yeast, sugar, salt, shortening, egg and 2 cups flour.
Mix until wet. Add 2 cups flour and mix well.
Add flour slowly until dough pulls cleanly from side of bowl.
Continue to knead (by hand or mixer) for 5-6 minutes
until dough is smooth.
Place ball of dough in a large, greased bowl, turning
once to coat both sides of dough.
Cover loosely and let rise until doubled.
Punch down dough. Divide into 2 equal parts.
For each part, roll out dough into rectangle that is about 12"X 18".
Roll dough into log starting with the long side.
Pinch seam to seal and turn over to make seam the bottom.
With a sharp knife or pastry scraper, cut log into 3 inch sections and place
on baking sheet lined with baking paper.
Let rise in warmed oven (see Grandma Van Doren's White Bread)
until doubled in size.
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