Lion House Rolls

2 c. warm water (110 - 115 degrees)

2/3 c. nonfat dry milk

2 Tbsp. dry yeast

1/4 c. sugar

1 tsp. salt
1/3 c. butter
1 egg
5 - 5 1/2 c. all purpose flour

Directions:
Combine water and milk and stir until dissolved.  Add yeast, sugar, salt, butter, egg, and 2 c. flour.  Mix on low speed until moistened.  Turn to medium speed for 2 minutes.  Add 2 c. flour.  Mix on low speed until moistened.  Turn to medium speed for 2 minutes. Mix in remaining flour by hand.  Dough should be soft, not overly sticky and not stiff.  It may not benecessary to use all of the flour.  Scrape dough off side of bowl and pour 1 Tbsp. vegetable oil around side of bowl.  Turn dough over in the bowl so it is covered with oil.  Cover with plastic wrap and allow to rise unitl doubled in size.  Sprinkle board with flour and put dough on flour.  Shape into rolls and place on greased baking pan.  Let rise until rolls double in size.  (Approximately 60 - 90 minutes).  Bake at 400 degrees for 15 - 20 minutes.  Recipe makes 30 rolls.

Picture Courtesy of Addictive Allens