r is for rolls

My Grandma Page used to make rolls for every Sunday dinner (as far as I remember). They were always rolled up, browned, and buttered to perfection every time. I remember watching her pull a large metal bowl out of her fridge that was overflowing with dough. The puffy contents were topped with an inverted plate that was now stuck to the cold dough. She'd take it out, punch it down and proceed to create her Sunday dinner masterpiece. I loved those rolls.

Dinner rolls are some of my favorite things to make. They are fairly simple and can be really pretty, I think. I'm weird about the way my food looks. I use the Lion House recipe and it works well every time. I've heard a lot of people complain about their bread and rolls not rising correctly here, but I don't have problems with mine. I don't know what's different about making them here because this is the place I've done most of my baking. I'm sure it differs a little depending on humidity and temperature and stuff. But this one recipe is from Utah and works well here, so good luck!

Lion House Dinner Rolls

2 cups warm water
2/3 cup nonfat dry milk
2 Tbsp. dry yeast
¼ cup sugar
2 tsp. salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add about ½ cup flour at a time and mix again until dough is soft, but not sticky. (The entire amount of flour may not be necessary.)

Scrape dough off sides of bowl and pour one Tbsp. 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 1-1 ½ hours).

Bake at 375 degrees for 15-20 minutes or until browned. Brush with melted butter while hot.