Lion House Rolls

Lion House Rolls
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2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
¼ cup sugar
1/3 cup butter or shortening
5-5 ½ cups all-purpose flour or bread flour
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In large bowl of electric mixer, combine water and milk powder, stiruntil dissolved.Add yeast, then sugar, salt, butter, egg, and 2 cups flour.Mix on low speed of mixer until ingredients are wet, then 2 minutesat medium speed.Add 2 cups more flour; mix on low speed until ingredients are wet,then for 2 minutes as medium speed.(Dough will be getting stiff and remaining flour may need to be mixedin by hand).Add about ½ cup flour and mix again, by hand or mixer.Dough should be soft, not overly sticky, and not stiff.(It is not necessary to use the entire amount of flour.) Scrape doughoff sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered withoil.Cover with plastic wrap and allow to rise in warm place until doublein size.(My note here- I just sprayed a clean large bowl with vegetable sprayand put my ball of dough in there, turning to cover the dough withthe vegetable spray.) Sprinkle cutting board or counter with flourand place dough on floured surface.Roll out and cut rolls in desired shape and size.Place on greased (or parchment lined) baking pans.Let rise in warm place until rolls are double in size (about 1 to 1 ½hours).Bake at 375 for 15 to 20 minutes or until browned.Brush with melted butter while hot.