Lion House Rolls

Have you ever had the torture pleasure of walking into the Deseret Book Store and being overcome by the wonderful aromas from the bakery? I must admit, I do get a little weak in the knees and my tummy starts to growl. I can't help it. It smells like Heaven. If Heaven had a smell, I'm sure that would be it. What is the culprit of this heavenly aromatic scent? Lion House Rolls! You, me and the rest of the world can now enjoy these warm, buttery babies from the comfort of our own home! And of course with the self satisfaction that we made them ourselves.

Lion House Rolls
About 40 rolls

Ingredients:
2 cups Warm Water 
2/3 cup Non Fat Dry Powdered Milk 
2 tbsp Dry Active Yeast
1/4 cup Sugar 
2 tsp. Salt 
1/3 cup Butter 
1 whole Egg 
5-1/2 cups All-purpose Flour 
Butter, Melted, For Brushing On Rolls

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 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 (You may only need the 1 cup.)
Once combined, knead until smooth and elastic. Place dough in an oiled bowl. Turn over once so dough is covered with oil. Cover with warm damp towel, and let rise in a warm place until double in size.
Place dough on floured surface. Roll out dough, and brush with melted butter. Cut rolls into desired shape and size. **Stretch each roll and flip dough with buttered side on the inside.** 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. Best if served warm.
Check out this video tutorial for flipping the dough.