Lion House Dinner Rolls

Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.
            Lion House Dinner Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups all-purpose flour
butter, melted


In a 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 double in bulk.  Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped 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 of dough.

Brush tops with melted butter.  Let rise until double in size.  Bake at 400 for 15 minutes.   Makes 3 dozen rolls.

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