Light and buttery rolls, famous from The Lion House Pantry restaurant and bakery.
Author: Nikki Gladd
1 ½Tablespoonsinstant yeast
⅔cupinstant nonfat dry milk
5to 6 cups all-purpose flour
2to 3 Tablespoons salted butter, melted
In a large mixing bowl, stir together the yeast and water. Mix in the sugar, butter, egg, salt, dry milk, and 2 cups of the flour. Use the dough hook of a stand mixer (or a wooden spoon by hand) to beat together until well combined. Slowly add the rest of the flour, ½ cup at a time, until a dough forms. Knead by hand or with the dough hook until the dough is elastic and tacky (does not stick to the bowl or your fingers) adding more flour as necessary. This will take about 5 minutes if using the stand mixer and 10 minutes if by hand. Transfer the dough to a large lightly greased bowl. Cover tightly with lightly greased plastic wrap and let rise in a warm spot until doubled in size.
Remove the dough from the bowl and place on a lightly floured surface or pastry mat. Divide the dough into two equal halves.
Working with one portion at a time, roll into an 14x11-inch rectangle. Brush the surface with melted butter.
Use a pizza cutter or sharp knife to cut the dough in half, long-wise. Slice each half into six strips so you have 12 strips of dough.
Gently, but somewhat tightly, roll each strip then place on a parchment lined baking sheet with the seam side facing down.
Repeat with remaining dough.
Cover the rolled dough with lightly greased plastic wrap and let rise for 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Remove the plastic wrap and bake for 10 to 13 minutes, or until golden.
Serve warm brushed with melted butter on top.
To freeze: Allow rolls to cool to room temperature, then place in freezer bag. Store in the freezer for up to 2 months. Reheat in microwave for about 30 seconds (for one) or 2 minutes (for a batch of 6) or until heated through. For best results, freeze the same day they are made.