Lion House Dinner Rolls

Recipe By: Lion House
Serving Size: 18

• 2 Cups warm water
• 2/3 Cup dry milk
• 2 Tablespoons yeast, dry
• 1/4 Cup sugar
• 2 Teaspoons salt
• 1/3 Cup butter, soft
• 1 egg
• 1/2 Cups flour, or more if needed

In large bowl, combine water and milk powder, stil until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour mix on low spped until ingredients are wet, then for 2 minutes at medium speed. Keep adding flour until dou8gh is soft, not overly sticky, and not stiff.Put dough in a buttered bowl. Turn dough over so all sides are buttered. Cover with towel and allow to rice in warm place until double in size. 1-1 1/2 hour or so.Sprinkle board or counter with flour and place dough on floured surface. Roll out and cut rools into desired shoape and size. Place on greased baking pans. Let rise in warm place, until rolls are double in size (1-1 1/2 hours).To make them into Lion House shape:Roll dough out to a rectangle shape about 18 inches long, 8 inches wide, and 1/4 inch thick. Brush with melted butter. With pizza cutter or sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts throught strips of dough every 2 inches, making about 18 pieces of dough.Starting with short end, rool one piece of dough with butter on the inside. Place roll on buttered pan with short end down . Repeat with remaining pieces. Cover lightly with towel and allow to rise until double in size.Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brwon. Brush tops of rolls with melted butter.