Lion House Dinner Rolls
 Source Mel's Kitchen Cafe Recipe Added: 11/13/2011
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In a large bowl, combine yeast and water. Let stand 5 minutes (if using instant yeast, add to other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead dough five minutes if using an electric mixer and10 minutes by hand. When dough is smooth, place in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
Separate dough into two portions. Roll each section to 11x14-inch rectangle. Brush top with melted butter. Using a pizza cutter or sharp knife, cut dough into two pieces, the long way (see photos below). Then slice into five or six strips across to end with 10 to 12 small rectangles. Roll each rectangle up like a snail and place on lined or greased baking sheet with roll resting on open edge. Repeat with second portion of dough. Cover rolls with lightly greased plastic wrap and let rise until doubled. Bake at 375°F for 12-14 minutes until nicely browned. Makes about 2 dozen rolls |
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| Notes The recipe calls for active dry yeast. To use instant yeast, reduce yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions. | ||||
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