I think that most of you have the Lion House cookbook. I have never made their rolls before and decided to give it a shot. It is a very good roll. If you are looking for a more buttery roll rather then a sweeter roll this is it. I usually make rolls with a slightly sweeter dough but this was still good. I made these to go along with a hot bowl of soup and they were great!!

from melskitchencafe.com

*Note: The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions.

*Makes about 2 dozen rolls

INGREDIENTS:

• 2 tablespoons active dry yeast
• 2 cups warm water
• 1/3 cup sugar
• 1/3 cup butter, softened
• 1 egg
• 2 1/2 teaspoons salt
• 2/3 cup nonfat dry milk
• 5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the 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 the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way . Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.