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

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Ingredients

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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

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Instructions

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.
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.