Temple Squares Lion House Rolls are a much-loved and super popular staple in our home! Thanks to Temple Square for sharing this amazing recipe!
2 cups warm water
⅔ cup powdered milk
2 tablespoons active dry yeast
¼ cup sugar
2 teaspoons salt
⅓ plus ½ cup butter, margarine, or shortening, divided
1 egg
4½ to 5 cups all-purpose or bread flour, divided
1 tablespoon vegetable oil
Combine water and dry milk powder in a large bowl of an electric mixer, stirring until milk dissolves. Add yeast and then sugar, salt, ⅓ cup butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet and then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, ½ cup at a time, until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and pour oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1½ hours. Lightly sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in a warm place until rolls are doubled in size, about 1 to 1 ½ hours.
Bake 15 to 20 minutes at 375 degrees F., or until golden brown. Melt ½ cup butter and brush rolls with melted butter while hot.