Lion House Rolls

16 oz. [2 cups] warm water
[2/3 cup] nonfat instant dry milk
1 oz. [2 tbs.] dry yeast
[¼ cup] sugar
10 grams [2 tsp.] salt
[1/3 cup] butter
1 egg
[5-5 ½ cups] all purpose flour

  1. In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
  2. Add the yeast to this mixture then the sugar, salt, butter, egg and 2 cups of the flour.
  3. 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 cups of flour then mix on low speed until the ingredients are wet, then turn the 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.
  4. Add approximately ½ cup of flour and mix again. This can be done by hand or mixer. The dough should be soft, not overly sticky, and not stiff. It may not be necessary to use the entire amount of flour.
  5. Scrape the dough off the sides of the bowl and pour approximately 1 Tbsp. of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with oil. This helps prevent the dough from drying out. Cover with plastic and allow to rise in a warm place until double in size.
  6. 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 roll.
  7. Place rolls on greased (or parchment lined) baking pans. Let rise until the rolls have doubled in size (typically not more than 1-1 ½ hours).
  8. Bake in 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot.

YIELDS 12 – 18 rolls
PREP TIME 15 minutes (1-2 hour rise) 15 minutes (1 hour rise) 20 minutes bake
TOTAL TIME 4-5 hours

  • Substitutes: Bread flour can be used in place of AP flour.  Shortening or margarine can be used in place of butter.  Non-instant powdered milk can be used in place of instant.
  • Do not allow dough to over rise.  The rolls will have large air bubbles and taste like yeast.
  • When rolling out dough, be careful not knead it.  The point is to remove air bubbles so the dough will bake properly.  Use gentle hands and a light touch.
  • The size of the rolls should be as uniform as possible, for proper baking.  35 grams of dough for each roll is a good amount to aim for.

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