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Lion House Dinner Rolls

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2 cups warm water (110 to 115°F)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
¼ cup sugar
2 teaspoons salt
1/3 cup butter, shortening or margarine
1 egg
5 to 5½ cups all-purpose flour or bread flour

 
In large bowl of 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 of mixer 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 ½ 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. A soft dough will produce a
lighter roll.)

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.  Sprinkle cutting board or counter with flour and place 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 1-1½ hours).
 
Bake at 375° for 15 to 20 minutes or until browned. Brush with melted butter while hot.

Makes 1 to 1½ dozen rolls.

 

Honey Butter

½ cup butter
¼ teaspoon vanilla
½ cup honey

Whip softened butter. Add vanilla and honey gradually. Beat for 20 minutes. Makes  1 cup.

 

 

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