Lion House Rolls
2 Cups Warm Water
2/3 Cup nonfat dry milk (instant)
2 TB. Dry Yeast
1/4 Cup Sugar
2 Tsp. Salt
1/3 Cup Butter
1 Egg
5-5 1/2 Cups Flour
In a large bowl combine water, milk powder and stir so milk dissolves. Add yeast to this mixture then sugar, salt, butter, egg and 2 cups of flour. Mix on low speed on your mixer until ingredients are wet, turn mixer to medium and mix for 2 minutes. Stop mixer and add 2 more cups of flour and mix on low speed until the ingredients are all wet, then turn your mixer on medium and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix by hand. Add 1/2 cup at a time until the dough is soft, not overly sticky and smooth. Grease the inside of the bowl with butter. Put dough in bowl and cover with plastic wrap sprayed with Pam so it doesn't stick. Allow to rise in a warm place until double in size. Sprinkle counter with flour and dump dough onto counter. Dough is now ready to roll out and cut into desired shape /size roll. (Do not handle dough too much or rolls will be tough and won't rise properly) Place on greased baking sheet or cake pan. Allow to rise in a warm place until doubled in size (1 hour) Bake in a 375 oven for 15-20 minutes or until browned to your satisfaction. Brush with melted butter while hot.
