Lion House Dinner Rolls

2 tablespoons yeast

2 cups warm water

1/3 cup sugar

1/4 cup margarine or butter

2 teaspoons salt

2/3 cup nonfat dry milk

1 egg

5 to 6 cups all purpose flour

butter or margarine melted

In large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until soft dough is formed.

Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl, cover and let rise until dough doubles in bulk. Punch down, divide into thirds. Roll out one third of dough into a circle, cut 12 pie shape pieces. Starting at the wide end roll up each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder dough.

Then brush the tops of rolls with melted butter. Let it rise until double in size. Bake at 400 degrees for 15 minutes. Serve warm with honey, jam- we like homemade raspberry jam, butter. Enjoy!

Makes 3 dozen rolls.

Taught to me by mother- Rosie Johnson.

I remember having these rolls at Thanksgiving, and through out the year, they are so yummy.

Lion House Entertaining cookbook.