Saturday, June 21, 2008

Lion House Rolls

2 T. Yeast
2 C. Warm Water – substitute for milk if you don’t have dry milk
1/3 C. Sugar
1/3 C. Shortening, margarine, or Butter
2 t. Salt
2/3 C. Dry Milk
1 Egg
5 to 6 C. Flour – substitute half with wheat flour if you want
1/4 C. Melted Butter or Margarine

Mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together till smooth. Gradually add remaining flour till soft dough is formed. Turn onto a lightly greased surface (I use Pam) and knead till smooth and elastic. Place in a greased bowl; cover and let rise till double in bulk. Punch down’ divide in half. Roll out half of dough into a circle’ cut into 12 pie-shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter or margarine. Let rise till double. Bake at 400 degrees F. for 15 minutes. Makes 2 dozen rolls.

No comments: