Lion House Rolls

It's just a given at our house that rolls or breadsticks will be served with any kind of soup we eat. I love any form of bread and could eat it all day, so I'm always trying out new recipes. I found this one for rolls and Yummy! They were really easy to make and didn't take all day either. They went well with the chicken noodle soup (recipe below).

Lion House Dinner Rolls

2 tablespoons active-dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup shortening

1 egg

2 1/2 teaspoons salt

2/3 cup nonfat dry milk (food storage item-yeah)

5 - 6 cups flour

In a large bowl of an electric mixer, combine yeast and water. Let stand for 5 minutes. Add sugar, 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. Return dough to an oiled bowl and cover to let rise until doubled.

Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie shaped pieces. Roll up crescent style and place on baking sheet lined with a silpat or parchment paper. Bake at 375 degrees for 12 minutes or until nicely browned.

*I used my Bosch mixer for this recipe. What a great invention! Also, this recipe says it makes about 5 dozen, but I made mine a little larger and got about 3 dozen.