Servings: 2 to 2 1/2 dozen
2 cups warm water
2/3 cup instant nonfat dry milk
2 Tablespoons dry yeast (around 2 packages – if you use 2 it’s just under 2 Tablespoons but it works)
1/4 cup sugar
2 teaspoons salt
1/3 cup butter (5 1/3 tablespoons – plus more for brushing the rolls after baking.)
5-5 1/2 cups all purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)
- In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
- Add the yeast to this mixture while water and milk is still warm. I let the yeast proof (dissolve and start to react) for a couple of minutes then add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff.
- Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. It should be pulling away from the sides of the mixer. That’s how I know it has enough flour (It is not necessary to use the entire 5 1/2 cups of flour but that’s how much I use). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an hour).
- Visit Lion House Rolls @ the-girl-who-ate-everything.com for full instructions.