Lion House Dinner Roles
By: Lion House
- 2 cups warm water (110-115 degrees)
- 2/3 cup powdered milk
- 2 Tbsp yeast
- 1/4 cup sugar
- 2 tsp salt
- 1/3 cup butter
- 1 egg
- 5 to 5 1/2 cups flour
In a large bowl, combine water and powdered milk; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 more cups of 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 flour at a time and mix again until dough is the right texture. Dough should be soft, not overly sticky, and not stiff (it is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one Tbsp of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured surface. Turn dough over so it is floured on both sides. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and 1/4 inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. (I am usually able to get about 30 pieces.)
Starting with the short end, roll up one piece of dough, with butter on the inside.
Place roll on parchment-lined or sprayed pan with other short end down on the pan. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 1/2 hours.
Bake at 375 for 15 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter.