Lion House Rolls

By Christie

The Lion House Pantry Restaurant in Salt Lake City, UT has been serving up hearty him-style fare for more than 40 years. This recipe dates back as far as the pioneer days and has been handed down through families. This is their most requested recipe

Ingredients

• 2 T yeast
• 2 cups warm water
• 1/3 cup sugar
• 1/3 cup shortening
• 2 t. salt
• 2/3 cup nonfat dry milk
• 1 egg
• 5 1/2 cups all-purpose flour
• Butter or margarine, melted
• Honey Butter
• 1/2 Cup butter, softened
• 1/4 teaspoon vanilla
• 1/2 cup honey
• Whip softened butter. Add vanilla and honey gradually, Beat for 20 minutes. Makes 1 cup

Details

Servings 2

Preparation

Step 1

In large bowl, mix yeast and water; let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg and 2 cups flour. Beat together until smooth. Gradually add remaining 3 1/2 cups flour until soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in greased bowl; cover and let rise until dough doubles in bulk. Punch down; divide in half. Roll out one half of dough into a circle; cut into 12 wedges. Starting at the wide end, roll each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remaining dough. Brush tops with melted butter. Let rise until double in size. Bake at 400° F for 10 minutes. Serve warm. Makes 2 dozen rolls