Lion House Dinner Rolls by Guest Chef Krista

I’ve tried many roll recipes to try and get the perfect rolls, and this recipe is at the top.

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non instant)
2 Tbsp dry yeast
¼ cup sugar
2 tsp salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

In a large bowl with electric mixer, combine water and powdered milk, 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 more cups 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 ½ cup flour and mix again, by hand or with mixer. 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 tablespoon of vegetable 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. I always turn the oven on for a few minutes then turn it off and then put the dough in there. 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 double in size (about 1 – 1 ½ hours).

Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls.