Lion House Dinner Rolls

I just made these rolls out of my "Lion House Entertaining" cookbook for the first time today, and they are delicious!  If you aren't familiar with the Lion House, click here.  Light and fluffy, I think these rolls are going to be devoured at dinner tonight!

Lion House Dinner Rolls

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

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 is 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 under double in size.  Bake at 400 degrees for 15 minutes.  Serve warm.  Makes 3 dozen rolls.