York's Rolls

York decided last summer that he wanted to learn how to make yeast rolls. I've never been able to make anything that contains yeast so, have been pretty happy someone in this house decided to tackle the task and I am now eating homemade rolls to my hearts content instead of waiting patiently for one of my friends to bring me some on a whim.

York says the big secret to making rolls is patience. It's pretty comical to watch him get these to rise. They need to be warm and our house is not warm enough so, he usually puts them in the garage to rise and has even at times put them in the car so, he can punch them down during church.

Lion House Dinner Rolls

2 c. warm water
2/3 c. nonfat dry milk
2 T. dry yeast
1/4 c. sugar
2 tsp. salt
1/3 c. butter, shortening, or margarine
1 egg
5 - 5 1/2 c. flour

In a large bowl of electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 c. flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed by hand). Add about 1/2 c. flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic wrap and allow to rise in a warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut/roll rolls into desired shape (see below). Place on greased baking pans. Let rise in a warm place until rolls are double in size. Bake at 375 for 15-20 minutes or until brown. Brush with melted butter while hot.

Shaping Lion House Rolls - with rolling pin, roll dough out to a rectangle about 18 inches long, 8 inches wide, and 1/4 an inch thick. Brush with melted butter. With a pizza cutter or sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Starting with the short end, roll one piece of dough with butter on the inside. Place roll on greased baking pan with other short end down on the pan. Repeat with remaining dough. Bake at 375 for 15-18 minutes, and brush finished tops with melted butter.