Lions House Dinner Rolls

These are the only rolls that I have ever successfully made. We think they are pretty yummy. The best part about them is that they make a huge batch, but the recipe gives you an option to make them in a way that you can freeze them and pull them out and use when you need to.

Just for reference, Jenny, these are the rolls I made a few months ago when we were bbqing at Angi's that you really liked.

So here is the recipe:

Ingredients:
2 cups warm water (110–115 degrees)
2/3 cups nonfat dry milk
2 Tablespoons dry yeast (if you are freezing the rolls, double this)
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
4 1/2 –5 cups flour
1/2 cup butter melted

Directions:
In an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour. Mix on low speed until ingredients are wet, then for two minuetes at medium speed. (dough will be getting stiff and remaining flour may need to be mixed in by hand.)Add remaining flour. 1/2 cup at a time, and  mix again until dough is soft, not overly sticky, and not stiff.

scrape dough off sides of the bowl and pour about 1 tablespoon of vegetable oil all around the sides of teh bowl. Turn doug over in the bowl so it is covered with oil. cover with plastic wrap and allow to rise in warm place until doubled in sized (about 1 1/2 hours).

Shape rolls how you like them. I like to dip them in melted butter at this point, but the recipe says to brush them with melted butter when they come out of the over. You can choose how you like to do it or put butter on them before and after :).

Place on greased cookie sheet. Cover lightly with plastic wrap and let rise in a warm place until the rolls are double in size.

Note: If you are going to freeze them, here is where that comes in. To freeze them you shape the rolls and then I put them on a cookie sheet and stick them in the freezer. once they are good and frozen, I take the cookie sheet out and put them in a ziplock baggie and then keep them in the freezer until they are ready to use.

 Bake at 375 for 15–20 minutes.

Eat with honey butter, raspberry honey butter, or whatever you like!

Recipe is from my Lion House Bakery Cookbook