MMmmm Homemade Rolls!!!

Can you tell that school is out and for the first time in 8 months I have the time to do what I love again..? I think these will go nicely with the steak stroganoff today!

Sorry Betty...
I'm going to have to go with the Lion House rolls this time... the above were just too sweet, with not enough salt, and a little more dense than I would like...

2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup butter or shortening
5-5 1/2 cups all-purpose flour or bread flour

Recipe
2 hours 20 minutes 2 hrs prep
In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed.
(Dough will be getting stiff and remaining flour may need to be mixed in by hand).
Add about ½ cup flour and mix again.
Dough should be soft, not overly sticky, and not stiff.
(It is not necessary to use the entire amount of flour.) Scrape dough off sides of bowl and pour about 1 T.
vegetable oil all around the sides of the bowl so it is covered with oil.
Cover with plastic wrap and allow to rise in warm place until double in size.
Sprinkle cutting board or counter with flour and place dough on floured surface.
Roll out and cut rolls in desired shape and size, brush with butter. I prefer putting them on a cookie sheet so they raise more fully--this is how it is done at Maglebys.
Place on greased baking pans.
Let rise in warm place until rolls are double in size (60-90 min).
Bake at 375 for 15 to 20 minutes or until browned.
Brush with melted butter while hot.

3 1/2 to 3 cups Gold Medal® all-purpose flour
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 package regular or quick active dry yeast
1/2 cup very warm water (120°F to 130°F)
1/2 cup very warm milk (120°F to 130°F)
1 egg
Butter or margarine, melted


1. Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
3. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
4. Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
5. Heat oven to 400°F.
6. Bake 12 to 18 minutes or until golden brown.