Lion House Dinner Rolls

Lion House Dinner Rolls (the way my mom makes them)

2 Cups warm water
2/3 Cup nonfat dry milk
2 Tablespoons dry yeast
1/4 Cup sugar
2 teaspoons salt
1/3 Cup shortening, butter or margarine
1 Egg
5 - 5 1/2 Cups flour or bread flour

Combine water and milk powder, stir until milk dissolves. Add yeast and let sit a few minutes to bubble. Then add sugar, salt, shortening, egg, and 2 cups of flour. Continue adding the four in 1/2 cup increments until forms dough shape (pulls away from edges, not too sticky but careful not to add too much flour). Cover with plastic wrap and let rise until double. Split dough into 3 or 4 sections. Grab one section and on a floured surface roll out dough to form a circle. Spread softened butter on top. Using a pizza cutter, cut dough into 6 or 8 slices. Roll each slice to form a cresant shape. Line rolls on a cookie sheet. Continue with other sections. Butter tops (or wait and butter the tops after they come out of the oven). Let rise. Bake at 350 for 15-20 minutes or until brown on top.