Lion House Rolls

These are the rolls I made my hubby for Father's Day on Sunday.  They were humongous and we all couldn't believe how big they were.  I've been using this recipe for years and I usually make 40 rolls but decided to make big ones just like the Lion House Restaurant does in Salt Lake City.  There is something just so great about having a big, buttery roll taking up a third of your plate.....

Lion House Rolls (makes 15 giant or 40 normal)

2 C warm water

2/3 C nonfat dry milk

2 Tb yeast

1/4 C sugar

2 tsp salt

1/3 C butter, melted

1 egg

5 - 5 1/2 C flour

1.  In your mixer with whisk attachment, combine water and milk powder until milk dissolves.  Add yeast, sugar, butter, egg and 2 C of flour.  Mix on medium speed for 2 minutes.  Switch to dough hook and add 2 more cups of flour and salt.  Mix for 2 minutes then add enough of remaining flour to achieve a soft, but not overly sticky dough.  It will be much softer than a bread dough.

2.  Cover and allow dough to rise until double, about one hour.  Turn dough onto floured surface and divide into desired number of rolls.  Using your hand in a cupping shape, rolls dough into tight balls and place on a greased sheet pan (for giant rolls, five rows of three or for normal, 8 rows of five).  Cover and allow rolls to rise until double in size.  Bake at 375 for 15-18 minutes.  Brush top of rolls with melted butter when they are finished baking.