Lion House Rolls

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.

Add about one more cup of flour, 1/2 cup at a time, until it is well mixed in. True dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease it with shortening. Return dough to bowl and grease surface lightly. Let rise away from drafts in a warm, but not hot, place until about triple in bulk.

Use the last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Cut or mold into desired shapes. Bake on greased baking sheets. Brush surface of rolls with melted butter. Let risen warm place until ready for oven, about 1 1/2 hours. Bake at 400 degreesF for 15 to 20 minutes, or until golden brown. Makes about 3 dozen rolls.

Note the entire mixing process may be done by hand. It takes thorough beating and kneading to develop the gluten in the dough. Soft dough makes lighter, more tender rolls. Any soft dough can be managed more easily if it is refrigerated overnight before rolling and shaping. Always add flour gradually, and keep dough as soft as you can handle it.