Saturday, January 2, 2010

Lion House Dinner Rolls

Lion House Dinner Rolls

2 TBS dry yeast
2 C warm water
1/3 C sugar
1/3 C shortening (butter or margarine)
2-½ tsp salt
2/3 C nonfat dry milk
5-6 C flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 C 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 flour, ½ C at a time (in your mixer if it will take it, or by hand), until it is well mixed in. Turn dough onto a l lightly flour board and kneed 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 (not hot) place until about triple in size.
Use last of the flour as needed on the board for rolling and shaping the dough. (Don’t use it all unless you need it.) Cut or mold into desired shapes. Place on greased baking sheets. Brush surface of rolls with melted butter. Let rise in warm place until ready for oven (about 1 ½ hours.) Bake at 400º for 15-20 minutes, or until browned to your satisfaction. Makes about 3 dozen rolls

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