Lion House Dinner Rolls

By , November 17, 2008 at 10:30 pm

Serves 18, 2 dozen

2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup butter or shortening
5 to 5 1/2 cups all-purpose flour or bread flour

1. In a large bowl with electric mixer, combine water and milk powder, stir until dissolved.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 cups more 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).
5. Add about 1/2 cup flour and mix again, by hand or mixer.
6. Dough should be soft, not overly sticky, and not stiff.
7. (It is not necessary to use the entire amount of flour).
8. Scrape dough off sides of bowl and pour about 1 Tablespoon vegetable oil all around the sides of the bowl so it is covered with oil. (You can just spray a clean large bowl with vegetable spray, turning the to cover the ball with vegetable spray).
9. Cover with plastic wrap and allow to rise in a warm place until double in size.
10. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
11. Roll out and cut rolls in desired shape and size.
12. Place on greased (or parchment lined) baking pans.
13. Let rise in a warm place until rolls are double in size (about 1 to 1 1/2 hours).
14. Bake at 375 for 15 to 20 minutes or until browned.
15. Brush with melted butter while hot.

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