Lion House Dinner Rolls
- 2 C. warm water (110-115 degrees)
- 2/3 C. nonfat dry milk (instant)
- 2 Tbs. dry yeast
- 1/4 C. sugar
- 2 tsp. salt
- 1/3 C. butter or margarine
- 1 egg
- 5-1/2 C. flour, all purpose (bread flour can be used if you if you have it on hand)
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 C. of the flour.
Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more C. of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately = C. of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. Scrape the dough off the sides of the bowl and pour approximately one Tbs. of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out). Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approximately 1-1 = hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction.
Yields 2 tdozen rolls.