Lion House Rolls

Doubled from original

375 for 15 minutes

 4 cups warm water
1 1/3 cups dry milk
4 Tbs yeast
1/2 cup sugar
4 tsp salt
2/3 cup butter
2 eggs
+ or - 8 cups flour

In a large bowl or electric mixer dissolve milk powder in water.. Add yeast, then sugar, salt butter, egg and 2 cups of flour. Mix on low until ingredients are wet, then 2 minutes at medium speed. Add additional flour until dough is not overly sticky and not stiff. Beat 2 minutes after each addition.

Scrape dough from sides of bowl and pour in about a 1/2 tablespoon of oil. Turn dough over in bowl so it is coated. Cover with plastic wrap and let rise until doubled.
Scrape soft dough onto floured counter or cutting board. Turn so both sides are covered in flour. Gently flatten to about 1 inch thick. Roll out a rectangle 18 inches long, 8 inches wide and 1/4 inch thick. With a pizza cutter cut dough lengthwise in half. Make cuts through width-wise about every 2 inches, making about 18 pieces. Brush with melted butter. Roll dough starting on short end with butter on the inside. Place them facing the same way on baking tray, let rise until doubled, cover in plastic wrap. Brush baked rolls with melted butter.