"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lion House Rolls Recipe

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This recipe for Lion House Rolls, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Cox


2 pkg (2 Tbsp.) dry yeast
2 cups warm water (110 to 115 degrees)
1/3 cup sugar
1/3 cup shortening
2-1/2 tsp. salt
2/3 cup nonfat dry milk
5 to 6 cups flour
1 egg

In a large bowl, or electric mixer, combine yeast and water; let stand 5 minutes. Add sugar,
shortening, salt, dry milk, 2 cups of the flour, and egg. Beat together until very smooth. Add 2 more
cups of flour, 1 cup at a time, beating until smooth. Add about one more cup of flour, 1/2 at a time ( in
your mixer, if it will take it) until it is mixed well.
Turn dough onto a lightly floured surface and knead until smooth and satiny. Gather dough into a
ball. Scrape mixing bowl clean and grease it with shortening. Return dough to bowl and grease it with shortening. Let rise in a warm place until it is about triple in bulk.

Use last of flour as needed on the board for rolling and shaping dough. Let rest on board 10 minutes so it will be easier to manage if you roll it. Cut or mold into desired shapes. Place on greased baking sheets or pans. 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 for 15 to 20 minutes or until browned to your satisfaction.




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