LION HOUSE: ROLLS

I've always stuck to my roll recipe (Lightest Hot Rolls) because they are a family favorite and I know how to make them. Last night I made Lion House Rolls and they were great for a change. Here is the recipe.

2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In the large bowl of an electric mixer combine yeast and water. Let stand 5 minutes. Add sugar, butter/shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Kitchenaid mixer to knead for me.) Return dough to an oiled bowl and cover and let rise until doubled, about 1 hour.

Separate dough into two portions. Roll out each portion into a circle and cut into 12 pie-shaped pieces. Roll up crescent-style and place on baking sheet. Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned. Makes 2 dozen rolls.