Category: Breads - Yeast - Rolls

  Date Posted: 7/4/2013

  Author: Lion House Classics

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  Prep Time:

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  Serves: makes 18 to 24 rolls

2 cups warm water (110° to 115°F.)
2/3 cup nonfat dry milk (instant or non-instant)
2 Tbsp. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup butter
1 egg
5 to 5 1/2 cups all-purpose flour or bread flour

1. In large bowl of electric mixer, combine water and milk powder stir until milk dissolves.

2. Add yeast then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at medium speed.

3. Add about 1/2 cup flour and mix again,(dough will be getting stiff and remaining flour may need to be mixed in by hand) 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.)

4. Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of 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.

5. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and butter the dough. Cut rolls into 1 1/2×2 inch rectangles and roll up.

6. 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).

7. Bake at 375°F. For 15 or 20 minutes or until browned.

8. Brush with melted butter while hot.

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