Lion House Rolls

This is my favorite roll!I feel it is super easy to make and they always turn out good.


Loin House Rolls

2 cups warm water (110° to 115°)
2/3 cup nonfat dry milk
2 Tablespoons active dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup shortening, butter,or margarine
1 egg
5-6 cups flour

In a large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter(I use shortening), egg, and 2 cups of the flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups of the flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed.(Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about 1/2 cup of flour and mix again, by hand or mixer. Dough should be soft and not overly sticky, and not stiff(it is not necessary to use entire amount of flour).

Scrape dough off sides of bowl and pour about one Tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps dough from drying out). Cover with plastic and allow to double in size.(about 45 minutes). Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size, Place on greased baking pans. Let rise in warm place until rolls are doubled in size. (about 1 to 1 1/2 hours). Bake in a 375° oven for 15 to 18 minutes, or until golden brown, Brush tops of rolls with melted butter.
(I like to make my rolls look like crescents to do this after the dough raises the first time I punch the dough down and divide it in half. Roll each half in a 16 inch circle. then spread softened butter on the dough. using my pizza cutter I cut the circle into 16 triangles, roll each triangle up starting at the wide end. The repeat with the other half of the dough).

Enjoy, Emily