Dinner Rolls
The entire mixing process may be done by hand. It takes thorough beating and kneading to develop the gluten in the dough. Soft dough makes lighter, more tender rolls. This small version of the Lion House recipe makes a soft dough, but one that can be handled. Any soft dough can be managed more easily if it is refrigerated overnight before rolling and shaping. Always add flour gradually, and keep dough as soft as you can handle it.
List of Ingredients
2 tablespoon yeast (2 packets)
2 cup water warm (110-115 degrees F.)
1/3 cup sugar
1/3 cup shortening (butter, margarine, or vegetable shortening)
2 1/2 teaspoon salt
2/3 cup powdered skim milk (instant)
5 1/2 cup flour, white
1 egg
Recipe
In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.
Add about one more cup flour, 1/2 cup at a time (in your mixer if it will take it, or by hand), until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease it with shortening. Return dough to bowl and grease surface lightly. Let rise away from drafts in a warm (not hot) place until about triple in bulk. (In a cool oven with a pan of hot water on a rack under it is a good place.)
Use last of the flour as needed on the board for rolling and shaping the dough. (Don't use it all unless you need it.) Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Cut or mold into desired shapes. Place on greased baking sheets. Brush surface of rolls with melted butter. Let rise in warm place until ready for oven (about 1 1/2 hours). Bake at 400 degrees F. for 15 to 20 minutes, or until browned to your satisfaction.
Makes about 3 dozen rolls.
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