Lion House Rolls

If you've ever eaten at the Lion House you know their rolls are fantastic. They are soft and have the perfect texture. I found this recipe online and used it for dinner rolls and for Orange Knots. I had to add more flour than the recipe called for so I was worried the result might be rolls that were too heavy and dry. After all was said and done, I was very pleased with the results. It's also a good way to use up powdered milk from you food storage. I hope you try these and enjoy them too!

LION HOUSE ROLLS

2 c. warm water
2 T. dry yeast
2 t. salt
1 egg
2/3 dry milk powder
1/4 c. sugar
1/3 c. butter, melted
4-5 1/2 c. flour (The recipe says 4, I added close to 5 1/2.)

1. Combine the warm water and milk powder in your mixer. Stir until the powder is dissolved.
2. Add yeast, sugar, salt, butter, egg, and 2 c. flour. Mix well.
3. Add two more cups of flour on low and mix until combined. At this point change over to your dough hook. Continue adding flour 1/2 cup at a time until the dough clings together and leaves the sides of the bowl.
   
4. Knead for about 5 minutes. Dough should be soft and elastic, not overly sticky but not stiff.
5. Place ball of dough in a sprayed bowl and cover. Let rise until doubled in size. About one hour.
6. After one hour, punch down dough and then shape into rolls.
7. Place in sprayed 9 x 13 pan, cover, and let rise until doubled. About 45 minutes to an hour.
8. Bake at 375 degrees for 15 - 20 minutes. The rolls should be golden brown.
9. Brush tops with melted butter.
10. This will make about 30 rolls-15 per pan.