Lion House Rolls

2 T yeast
5-6 c. flour
2 c. warm water
1/3 c. sugar
1/3 c. shortening
2 ½ tsp salt
2/3 c. nonfat dry milk
1 egg

Combine yeast and water, let stand 5 min. Add sugar, shortening, salt, milk, 2 c. flour, and egg. Beat together till smooth. Add 2 more cups of flour one cup at a time. Ad 1 more cup, ½ cup at a time until well mixed. Turn dough and knead. Gather into ball and put in greased bowl. Let rise till 3x its size. Use last of flour to shape rolls. Let dough rest on board for 10 min. Cut into desired shape. Place on greased sheet. Brush with butter, let rise 1 ½ hrs. Bake at 400 for 15-20 min.