Lion House Dinner Rolls
Recipe type: Bread
Serves: 20-24
  • 1¼ cup warm water
  • ⅔ cup skim milk (warmed for about 30 sec. in microwave)
  • 2 Tablespoons dry active yeast
  • ¼ cup sugar
  • 2 teaspoons salt
  • ⅓ cup butter, softened (I usually microwave it for 30 sec.)
  • 1 egg
  • 5-5½ cups flour (all purpose or bread flour is fine)
  • + 3 Tablespoons butter for brushing
  1. Combine warm water, milk, & yeast. Then add in sugar, salt, butter, egg, & half the flour. Gradually mix in the remaining flour until dough forms a soft ball & is not too sticky (you may only need 5 cups of flour, if its too sticky then add in up to ½ cup extra flour).
  2. Knead for a 5-8 minutes using your favorite method: by hand, with a stand mixer, or with a bread machine on dough setting.
  3. Place in a lightly greased bowl, cover & let rest until doubled in size. (I just coat a bowl with vegetable oil lightly & cover with a kitchen towel)
  4. Line baking sheets with parchment paper or non stick baking mat (or grease them).
  5. Divide dough in half & roll 1st half out on a lightly floured surface to form a 11x14" rectangle.
  6. Brush top of dough with melted butter.
  7. Cut across the rectangle horizontally using a pizza cutter. Now cut into strips about 2" wide. Roll each strip up the long way & place on prepared cookie sheets. Place the rolls so the tail end is resting on the cookie sheet.
  8. Repeat the process with the last half of the dough.
  9. Let rise until doubled in size (about an hour).
  10. Preheat oven to 375 F.
  11. Bake 15-20 minutes or until rolls are golden brown.
  12. Brush with melted butter when they come out of the oven.