Lion House Rolls

2  cups warm water

2/3  cup nonfat dry milk

2  tablespoons dry yeast

1/4  cup sugar

2  tsp salt

1/3  cup butter

1  egg

5 to 5 1/2  cups all purpose flour (I never use the full amount)

 

In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. Add remaining flour 1/2 cup at a time until dough is manageable. Once combined, knead with hands, or turn on your kneading function on your bread mixer. Place dough in a oiled bowl. Turn over once so dough is covered with oil. Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface. Roll out dough, and brush with melted butter. Cut rolls into desired shape and size. Place on a greased or parchment paper lined baking pan. Let rise in warm place until rolls are doubled in size. Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.

I have been trying forever to make good rolls. I think the secret really is practice, practice, practice. This time was better than anytime before. Here are a few of my tips that I've figured out along the way:

1. Use as little flour as possible. The dough will be a little sticky but is more manageable when you oil it.
2. Make sure you allow for the full amount of rising time. Common sense I know, but sometimes I don't plan things and try to hurry through steps.
3. Brush with lots of butter before baking and after.
4. Roll and shape the rolls really small. They double in size while rising and will get even bigger when baking. This is the step I still need more practice with. My rolls always turn out huge!
5. Use the middle rack in your oven and only bake one tray at a time. Whenever I've baked 2 trays together the bottom rolls are flat and not browned.
6. Watch them carefully in the oven. Every oven is different and nothing is worse than overcooked, dry rolls. I learned this time that each consecutive batch took less time to cook. Luke said it was because they had more time to rise and therefore had more air inside to heat up quickly (or something like that!).