Lion House Rolls

2 c. warm water

2/3 c. nonfat dry  milk

2 T. yeast

1/4 c. sugar

2 tsp. salt

1/3 cu butter or margarine

1 egg

5-5 1/2 c. flour

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.  Add the yeast to this  mixture then the sugar, salt, shortening, egg and 2 cups of the flour.  Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.  Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on med. speed and mix for 2 minutes.  The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour my hand.  Add approximately 1/2 c. of flour and mix again.  (this can be done by hand or mixer.)  The dough should be soft, not overly sticky and not stiff.  (It is not necessary to use the entire amount of flour.)  Scrape the dough off the sides of the bowl and pour approximately one T. of vegetable oil all around the sides of the bowl.  Turn the dough over in the bowl so it is covered with the oil.  Cover with plastic and allow to rise in a warm place until double in size.  Sprinkle a cutting board with flour and put the dough on the flour.  It is now ready to roll out and cut into desired shape and size of rolls.  Place on greased baking pans.  Let rise in a warm place until the rolls are double in size (approx. 1 to 1 1/2 hours).  Bake in a 375 degree oven for 15 to 20 minutes.  Brush with melted butter while hot.