Lion House Rolls

2 tablespoons Yeast
2 cups Warm Water
1/3 cup Sugar
1/3 cup Shortening
2 teaspoons Salt
2/3 cups Dry Milk Powder
1 Egg
5 1/2 cups Bread Flour
Softened Butter

1. In your mixer or large bowl, mix together your water and yeast. Let it proof for 5 minutes and then add in your salt, sugar, dry milk powder, shortening, egg, and 2 cups of the flour. Knead together until smooth.
2. Gradually add in the remaining flour until soft dough is formed.
3. Turn the dough onto a lightly floured surface and knead until smooth. Place the ball of dough into a greased bowl and then flip the dough over. Cover the bowl and let it rise until doubled in bulk. Punch down and divide into thirds. (At this point I like to keep 1/3 of the dough out and freeze the other 2 into seperate bags for later use...I just don't need very many rolls for my small family)
4. Roll out 1/3 of the dough into a circle and spread your softened butter. Cut the dough into 12 equals pie shaped pieces like so:5. Starting with the wide part of each piece roll it up into a crescent.
6. Place them all on a greased baking sheet with the point of the roll on the bottom.
(If you chose not to freeze the rest of your dough then follow steps 4-6 with the remaining dough)
7. Cover your rolls and let them rise again until doubled in size.
8. Bake at 350 for 10-15 minutes.

9. Rub some butter over the top of the rolls when they come out of the oven and then serve.

Yields: 3 dozen rolls

**You can even sprinkle some garlic powder onto the buttered dough before you roll them up. It makes a nice garlic roll for your pasta dishes.