Lion House Dinner Rolls

This is our Sunday dinner roll recipe. We love it! It has taken a little practice to get it just right, but it has been well worth it.



2 T. yeast
2 c. warm water
1/3 c. sugar
1/3 c. shortening
2 1/2 t. salt
2/3 c. dry milk
5 to 6 cups flour (I usually add about 2 cups of white wheat flour)
1 egg

In a large bowl, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until smooth (there will be some lumps). Add 2 more cups flour, one at a time and beat until smooth. (When I add the milk, I add it gradually as I am beating. If you dump it all in, it will stay lumpy.)

Add 1 to 2 more cups flour one at a time. Add just enough flour until the dough pulls away from the sides of the bowl. Knead for 4-5 minutes. Gather dough and put in draft free area, covered until triple in size (about 1 - 1/1/2 hours).

Punch down and let rest for 10 minutes. Roll out and cut into desired shapes. Place on greased baking sheet and let rise for about 20-25 minutes. Bake 375 for 15 - 20 minutes until browned.