Lion House Rolls
  • 2 cups Warm Water, 110 degrees
  • ⅔ cup Nonfat Powdered Milk
  • ⅓ cup of Granulated Sugar, divided
  • 2 Tablespoons Instant Yeast
  • ⅓cup Butter, room temp
  • 2½ teaspoons Salt
  • 1 egg
  • 5 to 6 cups Bread Flour
  • 3 Tablespoons Butter, melted
  1. Pour 2 cups of warm water, powdered milk, and 1 tablespoon of sugar into your mixer and whisk until just mixed together. Then sprinkle your yeast over the top and let it sit for about 5 minutes.
  2. Add in the butter, egg, salt, and rest of the sugar and mix until combined. Add in 2 cups of flour and mix again until just combined. Then, using your dough hook add ½ cup of flour at a time until the dough is just tacky and doesn’t stick to the bowl or your fingers. Knead using your dough hook for 5 minutes, or knead for 10 minutes by hand.
  3. Put the dough into a large lightly greased bowl and cover with saran wrap until. Place the bowl in a warm place. Leave until doubled.
  4. Place the dough on a lightly floured surface. Cut the dough into 2 equal pieces. Then roll out one of the pieces into an 11×14 rectangle. Brush with the melted butter and using a pizza cutter cut the dough in half lengthwise and then into 12 pieces. Tightly but gently roll each strip up with the edge facing down. Repeat with your remaining dough. Cover and let rise until almost doubled again.
  5. Preheat the oven to 375 degrees. Take off the plastic wrap and bake for about 10-12 minutes, or a nice dark golden color. Butter the tops when the come out of the oven.
Recipe by Reality Daydream at