Lion House Rolls

• In the large bowl of an electric mixer, combine the warm water and the milk powder and stir so the milk dissolves.
• Add the yeast to this mixture while water and milk mixture is still warm. Let the yeast proof (dissolve and start to react/bubble) for a couple of minutes. It helps to cover the bowl with a towel to get it to proof.
• Add the sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet,t hen turn to medium speed and mix for 2 minutes.
• Stop the mixer and add 3 more cups of flour (now 5 cups total). 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.
• Add approximately 1/2 cup of flour and mix again. (By hand or mixer.) The dough should be soft, not overly sticky, and not stiff. It should be pulling away from the sides of the mixer. Scrape the dough off the sides of the bowl and to the center.
• Pour one tablespoon of oil all around the sides of the bowl. Turn the dough over in the bowl to coat it with the oil. Cover with a kitchen towel or plastic wrap and allow it to rise in a warm place until doubled in size. (About one hour.)
• Sprinkle a cutting board or counter with flour and put the dough on the flour.
• Roll the dough into a rectangle 1/4 inch thick and brush with melted butter. (About 1/4 cup.)
• Cut the rectangle into smaller rectangles that are roughly 2" x 4". (A little smaller than a dollar bill.) If you make an "L" with your thumb and first finger, that will be about how wide and tall to cut your rectangles.
• Roll each rectangle into the Lion House shape and place them on a greased (or parchment-lined baking sheet with the end of the roll resting on the sheet. Cover again with a towel or plastic wrap.
• Let the rolls rise in a warm place until the rolls are doubled in size. (About 1-1 1/2 hours.)
• Bake at 375 degrees for 15-20 minutes or until they are golden brown. Brush with melted salted butter while hot. Yields 2- 2 1/2 dozen rolls.

Options

• You can freeze the shaped rolls for later use. Simply double the amount of yeast used when making the dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove the rolls from the pan and place in a plastic bag. Squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.