Aunt Bertha's Rolls

1) 1 C. warm water, 2 ½ - 3 t. yeast
2) 5 C. flour, ½ C. sugar, 1 t. salt
3) 1 C. warm milk, 3 eggs, ½ C. shortening

Mix all together in a bowl. Let raise once & punch down. Put out in rolls; let raise 2nd time. Bake at 350° till light brown (20 min.)

This recipe is the closest I’ve found to the Lion House rolls. After the 1st raise I butter my hands & pull off a golf ball size piece, stretch it into a triangle shape & roll into a croissant. Then place in a greased pan for the 2nd raise. This works instead of flour for handling the dough & gives it a rich, buttery flavor.