Lion House Rolls

2 c warm water

2/3 cup nonfat dry milk ( I substitute Lactaid for water and milk so my family can have this)

2 T yeast

¼ cup sugar

2 t salt

1/3 cup butter

1 egg

5-51/2 cups flour

Combine milk and water until dissolved. Add yeast, sugar, salt, butter, egg, 2 cups flour.

Mix on low speed until mixed then increase to medium for 2 minutes. Add 2 more cups flour and repeat,

mixing on low then medium. Remove to mix additional flour by hand until dough is soft, not sticky or stiff.

Let rise in greased covered bowl until double in size. Roll out and shape rolls as desire. Place on greased

Cookie sheets and let rise again 1-11/2 hours. Bake 375 15 minutes.

-Becky LeDosquet