Lion House Rolls

 Makes about 2 dozen rolls (a little less if you want them bigger)

2 c. warm water

2/3 c. nonfat dry milk powder

2 T. yeast (I used instant)

1 egg, beaten

1/4 c. sugar

1/3 c. butter, melted

2 t. salt

5-5 1/2 c. flour

1. In a large bowl or mixer combine water and milk powder. Mix until dissolved.

2. Add in yeast and let it sit, covered, until it bubbles (5-10 min). Add in egg, sugar, and melted butter. Mix on low speed until ingredients are incorporated. Add 2 cups of flour. Mix well. Add 2 t. of salt. Mix on low speed of mixer until ingredients are mixed well. Increase speed of mixer for 2 minutes at medium speed.

3. Add 2 cups more of flour. Mix on low speed, then for 2 minutes at medium speed.

4. Add about 1/2 cup flour and mix again. Dough will start to pull away from the bowl. Dough should be soft, not overly sticky, and not stiff. (If you aren't using instant yeast, at this point you need to put in a greased bowl, cover and let rise until double in size).

5. Sprinkle counter with flour. Divide dough into two balls. Roll one ball at a time into about an 11x14 inch rectangle. (There are YouTube videos on how Lion House cuts their rolls. I watched that and then adapted it). Cut in half long ways and then each half into 6 smaller rectangles (5 if you want them bigger). Roll each rectangle up (see the video for the way they pick it up and flip it around. I did that...you can too!). Place on a greased cookie sheet.

6. Let rise until doubled in size. Bake at 375 for 15-20 minutes until browned. Brush with melted butter while hot.