Lion House Dinner Rolls

2 cups warm water (110-115 degrees)                2 tablespoons dry yeast

2/3 cup nonfat dry milk (instant or non-instant)     1/4 cup sugar

1/3 cup butter, shortening, or margarine                2 teaspoons salt

5 to 5 1/2 cups all-purpose flour, or bread flour    1 egg

In a large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about 1/2 cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil al around the sides of the bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place the dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1-1 1/2 hours).

Bake at 375 degrees for 15-20 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 1/2 dozen rolls.