Lion House Dinner Rolls

LION HOUSE DINNER ROLLS

2 tablespoons dry yeast

2 Cups warm water

1/4 C sugar

1/3 cup butter

2 teaspoons salt

2/3 C nonfat dry milk

5 1/2 cups flour

1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand five minutes. Add sugar, butter, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.

Add about one more cup flour, 1/2 cup at a time until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough into a ball. 

Scrape bowl clean and grease it with butter. Return dough to bowl and grease surface lightly. Proof until about triple in size. (Approx 1 hour). 

Use last of the flour as needed on the counter for rolling and shaping the dough. (Don't use it all unless you need it.) Let dough rest on board for 10 minutes so it will be easier to manage. Brush dough surface with 1 Tbsp melted butter. Cut into 2”x4” rectangles. Place on greased baking sheets. 

Proof until ready for oven (about 1 1/2 hours). Bake at 375 for 15 to 20 minutes, or until browned to your satisfaction. Makes about 30 rolls on two sheets. While hot, brush with honey butter.