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Lion House Rolls

  • Author: Carole Jones


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.


  • Serving Size: 1 roll
  • Calories: 142
  • Sugar: 3g
  • Sodium: 201mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 15mg

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