LION HOUSE ROLLS

Yield: 2 dozen large rolls

Recipe can easily be halved to 12 rolls in a 9x13 pan

2 cups warm water

2/3 cup instant nonfat dry milk

2 Tablespoons dry yeast

1/4 cup sugar

2 teaspoons salt

1/3 cup butter

1 egg

5 to 5 1/2 cups all purpose flour

Jelly-roll pan lined with parchment or very well greased

Pizza cutter

Flour for sprinkling counter and rolling dough

4-5 TBL Butter for brushing on dough before shaping

COMBINE the water and the milk powder in the bowl of your electric mixer and stir so the milk dissolves.

ADD the yeast. (you can just dump and go but I always let my yeast proof for a couple of minutes).

ADD the sugar, salt, butter, egg and 2 cups of the flour.

MIX on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far).

MIX on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff. If dough is not pulling away from bowl, gradually add in remaining flour until dough pulls away from bowl. It should be soft, not overly sticky and definitely not stiff.

REMOVE the dough to oil the bowl, then put dough back in and turn it so it is fully coated in oil.

COVER with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an 1 to 1.5 hour).

SPRINKLE counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.

DIVIDE the dough in two. Roll each section into a 12x8 rectangle that is 1/4 inch thick.

BRUSH with softened or melted butter.

CUT into 12 pieces that are 4”x2”. Roll up and place on parchment paper.

COVER and rise until double (1 to 1.5 hours).

BAKE 17-20 minutes at 375 degrees.

BRUSH with melted butter and enjoy all that yumminess!

TIPS:

FREEZE THE ROLLS:

Once rolls are shaped and on pan, put in freezer. When ready to bake, cover and put on counter to thaw and rise (about 2 to 2.5 hours) until double in size.

Rolls keep in freezer for about 3 weeks.

CINNAMON ROLLS OR SWEET ROLLS:

This dough is perfect for sweet rolls.

GARLIC CHEESE OR ITALIAN CHEESE ROLLS:

After you spread on the butter but before cutting, sprinkle with garlic powder or Italian seasonings and cheese (cheddar, mozzarella, parmesan, etc.) roll, rise and bake.

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