Lion House Dinner Rolls

2 T. yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening, butter, or margarine
2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups all-purpose flour

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until soft dough if formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until dough doubles in bulk. Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough.

Brush tops with melted butter or margarine. Let rise until double in size. Bake at 400 degrees for 15 minutes. Serve warm with honey butter or cran-raspberry butter, if desired. Makes 3 dozen rolls.

~Honey Butter~
1/2 cup softened butter
1/4 tsp. vanilla
1 egg yolk
1 cup honey

Whip butter; add vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes 1 & 1/2 cups.

~Cran-Raspberry Butter~
1 cup canned whole-berry cranberry sauce
1/2 cup raspberry preserves
2 cups butter, softened
1 T. powdered sugar

Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 1/2 cups.