Legendary Lion House Dinner Rolls

This recipe came from a cookbook I got at a thrift store in Texas years ago. Just recently unearthed it and made these rolls for a potluck. OMG! Best homemade yeast rolls I've ever had. Bread is my big weakness. I always say - God said man shall not live by bread alone. He didn't say anything about women! Ha!  Anyway, these rolls are legendary (as it says) at the Lion House Restaurant in Salt Lake City.
Never been to the restaurant, but you absolutely cannot go wrong with these rolls and the recipe makes over 2 doz.

Legendary Lion House Rolls 

Ingredients:

2 - cups warm water

2/3 - cup nonfat dry milk

2 - tablespoons active dry yeast 

1/4 - cup sugar

2 - teaspoon salt

1/3 - cup butter, softened + additional to brush on rolls before shaping

1 - egg

5 - 5 1/2 - cups all purpose flour

Directions:

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 (I only add one more cup, and leave out the last 1/2). Once combined, knead with hands, or turn on your kneading function on your bread mixer (if you are fortunate enough to have one! I don't so I knead the old fashioned way.) 

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 (1/4 cup) 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.

How to freeze rolls: After shaping the rolls place them 2 inches apart on a waxed paper-lined baking sheet. Place the rolls in the freezer and freeze until firm. When the rolls are firm, transfer to a large zip lock freezer bag. Date and freeze for up to 4 weeks.

To use freezer rolls: Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray or covered with parchment paper. Cover rolls with plastic wrap coated with baking spray. Place in a warm place and let the rolls rise until doubled in size. Bake at 375 degrees for 15-20 minutes or until golden brown. Brush with additional butter while hot. This process will take most of the day, so plan early. 

Recipe yields: 2 dozen

I checked and this cookbook is sold used on Amazon. It's worth it I think and you can pick it up for $4.

http://amzn.to/2dSMz2H