LION HOUSE DINNER ROLLS

2 C warm watter (110 - 115 degrees)
2 Tbs dry yeast
2 tsp salt
1 egg
2/3 C nonfat dry milk powder (instant or non-instant)
1/4 C sugar
1/3 C butter or shortening
5 - 5 1/2 C all-purpose flour or bread flour

1. In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 cups more flour; mix on low speed 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).
5. Add about 1/2 cup flour and mix again, by hand or mixer.
6. Dough should be soft, not overly sticky, and not stiff.
7. (It is not necessary to use the entire amount of flour).
8. Scrape dough off sides of bowl and pour about 1 T. vegetable oil all around the sides of the bowl so it is covered with oil.
9. Cover with plastic wrap and allow to rise in warm place until double in size.
10. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
11. Roll out and cut rolls in desired shape and size.
12. Place on greased (or parchment line) baking pans.
13. Let rise in warm place until rolls are double in size (about 1 to 1 1/2 hours).
14. Bake at 375 degrees for 15 to 20 minutes or until browned.
15. Brush with melted butter while hot.

Makes 2 dozen
Cal. 191 (serving size: 1 roll)