In large bowl of electric mixer, combine water and milk powder, stir until milk dissolves. Add yeast, then sugar, salt, butter, eggs, and 4 cups flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at medium speed. Add 4 cups flour, mix on low speed until ingredients are wet, then for 2 minutes at medidum speed. Dough will be getting stiff and remaining flour may need to be mixed by hand or mixer. Add about 1/2 cup flour and mix again, by hand or mixer.Dough should be soft, now overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
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Shaping Lion House Rolls. Place dough on floured counter or cutting board. Turn dough over so it is floured on both sides and gently flatten to about 1 inch thick. Roll out to a rectangle about 18 inches long, 8 inches wide, and 1/4 of an inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wife. Make cuts through strips of dough every 2 inches making about 18 pieces of dough. Starting with short end, roll one piece of dough with butter on the inside. Place roll in pan with other short end down. Bake at 375 degrees at 375 for 15 to 18 minutes or until light to medium golden brown. Brush tops of rolls with melted butter.
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