Carriage House Rolls

2 Tbsp. dry yeast
2 c. warm water
1/3 c. sugar
1/3 c. shortening (or butter or margarine)
2-1/2 tsp. salt
2/3 c. nonfat dry milk
5-6 c. flour
1 egg

In bowl, combine yeast and water and pinch of sugar. Let stand 5 minutes. Add the rest of the sugar, butter, salt, dry milk, 2 c. flour, and egg. Beat together until very smooth. Add 2 more cups of flour, one at a time, and beat until smooth. Add about 1 c. more flour, 1/2 cup at a time, until well mixed. Put dough on board and knead until smooth and satiny. (Or knead with dough hook on an electric mixer.) Gather dough into a ball, scrape bowl clean and grease with shortening. Return dough to bowl, and grease surface lightly. Let rise away from drafts in a warm, not hot place, until about triple in bulk. Use last of the flour as needed for rolling and shaping dough. Don't use all the flour unless you need it. Let dough rest on board for 10 minutes so it will be easy to manage. Cut or mold into desired shapes. (Usually Mom divides the dough into 3 balls, rolls out each ball, and then cuts each circle into 12 triangles with a pizza cutter.) Place on greased baking sheet. Brush surface of rolls with melted butter. Let rise in a warm place until ready for oven (about 1-1/2 hours.) Bake at 400 degrees for 15-20 minutes or until browned to your satisfaction. Makes about 3 dozen. These rolls are very tasty with raspberry honey butter. (Use equal parts of honey, butter, and raspberry jam and beat together until very light.)