Lion House Rolls

This recipe is from Mommy's Kitchen where she tells you all about The Lion House and their "legenday rolls."

photo from Mommy's Kitchen
2 - cups warm water
2/3 - cup nonfat dry milk
2 - tablespoons dry yeast (2 tablespoons =2 packages)
1/4 - cup sugar
2 - tsp salt
1/3 - cup butter
1 - egg
5 to 5 1/2 - cups all purpose flour

In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. Add remaining flour. Once combined, knead with hands, or turn on your kneading function on your bread mixer. Place dough in a oiled bowl. Turn over once so dough is covered with oil. Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface.

 Roll out dough, and brush with melted butter. Cut rolls into desired shape and size. This video shows how to roll the rolls the way they do at the Lion House, but you can do yours any way you wish. Place on a greased or parchment paper lined baking pan. Let rise in warm place until rolls are doubled in size. Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.

How to freeze rolls: After shaping the rolls place them 2 inches apart on a waxed paper-lined baking sheet. Place the rolls in the freezer and freeze until firm. When the rolls are firm, transfer to a large zip lock freezer bag. Date and freeze for up to 4 weeks.

To use freezer rolls: Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray or covered with parchment paper. Cover rolls with plastic wrap coated with baking spray. Place in a warm place and let the rolls rise until doubled in size. Bake at 375 degrees for 15-20 minutes or until golden brown. Brush with additional butter while hot.

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