Lion House Dinner Rolls

2 cups warm water (110-15°F)
⅔ cup nonfat dry milk
2 Tbsp. dry yeast
¼ cup sugar
2 tsp. salt
⅓ cup butter
1 egg
5-5 ½ cups all-purpose flour

In large bowl of electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. Always add flour gradually and keep dough as soft as you can handle. It is not necessary to use the entire amount of flour. (The softer the dough, the lighter the roll.)

Scrape dough off sides of bowl and pour about one tablespoon of olive oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic and allow to rise in warm place until double in size. Sprinkle counter with flour and place dough on floured surface. Roll dough into rectangle 18-inches long by 8-inches wide; brush with melted butter. With pizza cutter, cut dough into 18 2x4-inch pieces; roll each from short side. Place on parchment-lined baking pans. Let rise in warm place until rolls are double in size (about 1-1 ½ hours).

Bake at 375°F for 15-20 minutes or until browned. Brush tops with melted butter while hot.

Yield: 1-½ dozen rolls