Lion House Dinner Rolls

Lion House Dinner Rolls

Lion House Classics

Yield: 1–1 ½ dozen

2 c. warm water

2/3 c. nonfat dry milk

2 TB dry yeast

¼ c. sugar

2 tsp. salt

1/3 c. butter

1 egg

5-5 ½ c. flour

1 TB oil

In an electric mixer, combine water and milk powder and stir until it dissolves. Add yeast and make sure it is activated. Add sugar, salt, butter, egg, and 2 cups flour. Mix on low until ingredients are wet and then on medium for 2 minutes. Add 2 cups flour and mix another 2 minutes. Add ½ cup flour and mix again. Dough should be soft, not overly sticky, and not stiff. Scrape dough off sides of bowl and pour about 1 TB oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. This will prevent it from drying out. Cover with plastic and allow to rise in warm place until doubled. Place dough on floured surface. Roll out and cut into desired shape and size. (For Lion House rolls, place dough on floured surface, then turn over so both sides are floured. Gently pat to 1” thick. Roll into rectangle 8” by 18”, ¼” thick. Brush with melted butter. With pizza cutter, cut dough into two long 4” strips, then make cuts every two inches the opposite way. Roll each smaller 2” strip with the butter side inward. Place on pan with seam down. Let rise until double.) Place on greased baking pans. Let rise in warm place until doubled (1-1 ½ hours). Bake at 375 for 15-20 minutes or until browned. Brush with melted butter while hot.