Lion House Dinner Rolls

These are my favorite rolls ever! I'm so glad i came across the recipe and can share it with you!

2 cups warm water (115 degrees)
2/3 cup nonfat dry milk
2 tbsp. active dry yeast
1/4 cup granulated sugar
2 tsp. salt
1/3 cup butter or shortening
1 egg
5 to 5 1/2 cups flour
1/2 cup butter, melted

In large bowl of an electric mixer, combine water and dry milk powder. Mix until milk is dissolved. Add yeast, sugar, salt, 1/3 cup butter, egg, and 2 cups of flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 more cups of flour, mix on low until just mixed, then on medium for 2 minutes. Dough will be getting stiff at this point, so use your dough hook, or add remaining flour and mix by hand. Add remaining flour, 1/2 cup at a time and mix again until dough is soft, not overly sticky, and not stiff. You do not need to use all the flour, just enough to get it to the right consistency.

In a large bowl, pour a couple of tablespoons of oil, and turn dough out into bowl, rolling it around as to get all sides of the dough - this will prevent the dough from drying out. Cover with plastic wrap and allow to rise in a warm place until dough has doubled in size - about 1 1/2 hours.

Sprinkle cutting board or counter top with flour and roll out and shape the dough as desired.

Place rolls on a greased baking pan and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 hours.

Remove plastic wrap and bake at 375 for 15-20 minutes or until browned. Brush with melted butter while hot. Makes 2-3 dozen depending on the size you make them.