Make these as soon as you can. They are the most pillow-y, soft, tasty rolls I’ve ever made from scratch. I think this will be my new go-to bread recipe!
LION HOUSE DINNER ROLLS
2 TBL yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
2 tsp salt
2/3 cup nonfat dry milk
6 cups flour
Dissolve yeast in water. Add all ingredients except 3-4 cups of flour in a bread mixer. Mix until smooth. Gradually add the remaining flour. Don't knead. (Mix for about 30 seconds after last cup of flour.) Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled, about an hour.
Punch down dough. Flour a surface and dump dough onto it. Divide dough into three equal sections. Roll each section into a circle (about 12 inches in diameter) and cut each circle into 12 slices (like a pizza). Roll each slice from biggest end to smallest end (like a croissant) and place on a greased cookie sheet (they can all fit on one large cookie sheet). Cover and let rise until doubled.
*Note: I made the full recipe, but froze half as I do with most of my doughs. Half of it still made a full cookie sheet of rolls (16 rolls). Recipe could easily be halved.