Lion House Rolls

We love these! They are better than dessert!!

For some reason I felt it important to give the original recipe with my alterations as notes along the way. Hope it's not too confusing! This makes 24 - 30 rolls depending on the size you cut them.

2 Cups warm water (110 to 115 degrees)
*I don't measure the temp, I just use my hot tap water.
2 Tbs dry yeast
2 tsp salt1 egg
2/3 Cup nonfat dry milk powder (instant or non-instant)
1/4 Cup sugar
1/3 Cup butter or shortening *I use butter flavor Crisco
5 - 5 1/2 Cups flour *I use half white/half wheat

1. In large bowl of electric mixer, combine water and milk powder, stir until dissolved.

2. Add yeast, the sugar, salt, butter (shortening), egg and 2 cups flour.

3. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.

*My note - I use my whisk attachments on my bosche to start the recipe, then at this point in the recipe I switch to my dough hook attachment.

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 by hand.)

*I don't mix by hand at all, my bosche does just fine!

5. Add about 1/2 Cup flour and mix again.

6.Dough should be soft, not overly sticky, and not stiff.

*This is a hard one, because I have made these tons of times now, I find that it's a lot by look of the dough. I add flour just until it starts to clean up the bottom of the bowl. Sometimes it's only 1/2 cup, but sometimes it's a whole nother cup. My dough is still a bit sticky but is cleaning up the bowl for the most part. I found that if I put too much flour they're still yummy, but are not as melt in your mouth. (Sorry I didn't take pictures of the process, I'll try to remember the next time I make them and add them to the post.)

7. Scrape dough off sides of bowl and put about 1 Tbs veg oil all around the sides of the bowl so it is covered with oil.

*I spray a large bowl with non stick canola oil spray (put a little on my hands, too, the dough is a little sticky) and put my dough in there, roll it around the bowl to coat the dough.

8. Cover with plastic wrap and allow to rise in warm place until double in size.

9. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.

*I don't use flour, I just spray my counter with the canola spray.

10. Roll out and cut rolls in desired shape and size.

*I sometimes do them as crescent rolls. Cut dough in half and roll out into a circle. With pizza cutter, cut like a pizza into twelve pieces. Hold the long end between your index finger and thumb of both hands with the point hanging down to the counter. Flip the dough around your fingers to make a crescent shape. (I can see I really need to take pictures, I'll work on that!)

11. Place them on greased (or parchment lined) baking pans.

12. Let rise in warm place until doubled.

13. Bake at 375 for about 15 to 20 minutes or until golden brown.

14. Brush with melted butter while hot.

I always double sometimes triple these, they go so fast!!