Julie’s freakin awesome rolls! (otherwise known as the Lion House rolls, I just like to claim them)

2 cups warm water
2/3 cup nonfat dry milk
2 tbls dry yeast
¼ cup sugar
2 tsp salt
1/3 cup butter
1 egg
5-51/2 cups flour

In mixer combine water and milk powder: stir until milk dissolves. Add yeast then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff.
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it’s covered with oil. (This helps prevent dough from drying out.) Cover w/ plastic and allow to rise in warm place until double in size. (About and hour and a half.) Sprinkle cutting board or counter w/ flour and place dough on floured board. Flatten dough until its about 1 inch thick. With rolling pin roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush w/ melted butter. With pizza cutter or very sharp knife, cut dough in half to make 2 strips of dough every 2 inches making about 18 pieces of dough. This sounds super confusing, but look at the pictures below and you’ll see. It’s really easy. Start at one end of the dough and roll w/ butter on inside. Place dough on parchment paper and let rise for about 1 and ½ hours. Cook at 375 degrees for about 15-18 minutes. Brush tops of rolls with melted butter when done. I make these every week. They’re my favorite!!