Lion House Rolls - Rachel B.

2 cups warm water (110 - 115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tbs dry years
1/4 cup sugar
2 tsp salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)

In the large bowl of an electric mixer, combine the water and the milk powder and stir so that melk dissolves.  Add the yearst to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour.  Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.  Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes.  The dough will be getting stiff and you may n eed to remove the bowl from the mixer and mix in the remaining flour by hand.  Add approximately 1/2 cut of flour and mix again.  (This can be done by hand or mixer.)  The dough should be soft, not overly sticky, and not stiff.  (It is not necessary to use the entire amount of flour.)  Scrape the dough off the sides of the bowl and pour approximately one tablespoon of begetable oil all around the sides of the bowl.  Turn the dough over in the bowl so it is covered with the oil.  (This helps prevent the dough from dtying out.)  Cover with plastic and allow to rise in a warm place until double in size.  Sprinkle a cutting board or counter with flour an put the dough on the flour.  It is now ready to roll out and cut into desired shape and size of rolls.  Place on greased (or parchment lined) baking pans.  Let rise in a warm place until the rolls are double in size (approx. 1- 1 1/2 hours).  Bake in a 375 degree oven for 15-20 minutes or until they are browned to your satisfaction.  Brush with melted butter while hot.  Yeilds 2 to 2 1/2 dozen rolls.