Ingredients
The following ingredients have 4 Servings
- 2 cups warm water (110 to 115 degrees)
- 2/3 cup non fat dry milk powder
- 2 tablespoons dry yeast
- 1 teaspoon sugar
- 1 egg (beaten)
- 1/4 cup sugar
- 1/3 cup butter (melted)
- 2 teaspoons salt
- 5 -5 1/2 cups all-purpose flour
- about 1/4 to 1/2 cup additional butter for inside and top of rolls
Instruction
- In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
- Sprinkle yeast over warm water and add 1 teaspoon of sugar. Let sit until yeast bubbles. Add egg, additional 1/4 cup of sugar and melted butter. Mix on low speed until ingredients are incorporated. Add 2 cups of flour. Mix well. Add two teaspoons of salt.Mix on low speed of mixer until ingredients are mixed well. Increase speed of mixer for 2 minutes at medium speed.
- Add 2 cups more flour; mix on low speed, then for 2 minutes as medium speed. (Dough will become stiff and remaining flour may need to be mixed in by hand).
- Add about ½ cup flour and mix again, by hand or mixer.
- Dough should be soft, not overly sticky, and not stiff.
- (It may not be necessary to use the entire amount of flour.)
- Scrape dough off sides of bowl and coat sides of bowl with about 1 tablespoon vegetable oil around sides of the bowl, so it is covered with oil.
- Cover with plastic wrap and allow to rise in warm place until double in size.
- After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
- Roll out and cut rolls. See note below to watch instructional video on the method use in making Lion House Rolls.
- Place on greased (or parchment lined) baking pans.
- Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
- Bake at 375 for 15 to 20 minutes or until browned.
- Brush with melted butter while hot.
