Friday, December 9, 2011

Lion House Rolls


2 c. warm water (110 to 115 degrees)
1/3 c. sugar
1/3 c. butter
2 1/2 tsp. salt
2/3 c. dry milk powder
5 1/2-6 c. all purpose flour
2 eggs
2 Tbs. yeast
To make the rolls:

Mix the water, sugar, butter, salt, dry milk, and 5 c. flour together until combined. Make sure to tap the flour down in the cup until it is settled giving you a full 1 cup measurement. After this has been sufficiently mixed, add the eggs and yeast. Mix together again until combined. Add the last 1/2-1 c. of flour to the dough, if dough is to sticky. Mix on high for 5 minutes until the dough becomes slightly stiff and stretchy. Let the dough rise until doubled in size, about 2 hours. Put onto lightly floured surface.
Pull off a piece of dough and roll into balls and place thirty rolls on a cookie sheet.
To shape to rolls, hold in one hand and push through your thumb and first finger while pushing up through the hole with your other hand, pinch the ends closed to form a smooth ball.

 Let them rise on a cookie sheet until the balls begin to touch, about 30 minutes.

Bake at 350 degrees on the middle rack for 10-15 minutes, until the tops are golden brown. Butter tops after roll are out of the oven.

                                                               So soft and fluffy, Enjoy!

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