I have had a couple people ask me for my roll recipe. It's actually the Lion House roll recipe. I went to a cooking demonstration and they taught us exactly how they make them. Here it is.
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 Tb. dry yeast or two packets (they suggested SAF yeast)
1/4 cup sugar
2 tsp. salt
1/3 cup butter (at room temp. or softened but not melted)
1 egg
5-5 1/2 cups flour
In a mixer (bosch or kitchen aid type mixer) combine water and the milk powder and stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low until ingredients are wet then turn to med. speed and mix for 2 minutes. Add two more cups of flour mix on low until ingredients are wet and then on med. for 2 min., add 1/2 cup at a time until dough starts to clean the sides of the bowl and feels soft and slightly sticky. Let dough rise covered until double (this could take 15-45 minutes)(don't let it overrise or it will taste yeasty) Sprinkle counter with flour and put dough on top and roll out to about 1/4 inch thickness.
spread about a 1/4 cup of butter on top then use a pizza cutter to cut strips about 2 inches wide and 3-4 iches long then roll and place on a greased cookie sheet about an inch apart,with cut edge laying flat on baking sheet. Let rise in a warm place for 1-1 1/2 hours. Bake in 375 degree oven for 15-18 minutes. or until browned to your satisfaction. Brush rolls with butter when they are first taken from the oven.
You can use this recipe for cinnamon rolls too. After you roll out the dough and spread butter on it. Sprinkle with sugar and cinnamon. Roll up like a jellyroll and take a piece of waxed, unflavored floss and place under dough then cross and pull to cut the dough into the cinnamon rolls, allow to rise until double. Place on greased cookie sheet and bake at 375 for 10-15 min.
Frosting
3 cups powdered sugar
2 tsp. vanilla
1/3-1/2 cup cream, or milk
mix until smooth and spread on warm cinnamon rolls.
