Lion House Rolls

I have tried making rolls quite a few times over the last few years, and although they have sometimes turned out decent, I've never found any that I loved. Dustin's grandma makes fantastic rolls, and his dad makes good ones, too. But I've never had success duplicating their recipes. So I usually buy rolls. When I saw this recipe on My Kitchen Cafe, I had to try it. My search is over! They were buttery, soft, and delicious. And it makes 3 dozen, so you can freeze the extras and have great rolls all week!

Lion House Dinner Rolls

2 tablespoons active-dry yeast (I used instant yeast)

2 cups warm water

1/3 cup sugar

1/3 cup butter, melted

1 egg

2 1/2 teaspoons salt

2/3 cup nonfat dry milk

5-6 cups flour

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I did all this by hand because I killed my stand mixer kneading a double-batch of bread). Return dough to an oiled bowl and cover to let rise until doubled.Separate dough into three portions. Roll out each portion into a circle and cut into 12 pie-shaped pieces. Roll up crescent-style and place on greased baking sheet. Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned. Makes 3 dozen rolls.

*Freezable: Freeze the baked rolls in freezer-safe ziploc bags. You can microwave the frozen rolls (about 6 at a time) for 2 minutes before serving, or just thaw them at room temp ahead of time.