Lion House Rolls

In the bowl of a stand mixer, using the paddle attachment, combine 2 cups flour, nonfat dry milk, sugar, yeast, and salt.

Add water to flour mixture. Mix at low speed until moistened. Beat 2 minutes at medium speed. Add 1 cup flour and mix at low speed until moistened. Beat 2 minutes at medium speed. Add 1/3 cup softened butter and egg and beat 2 minutes more.

Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough. Add more or less flour as needed. Knead the dough for 5 minutes until dough is smooth and just slightly sticky.

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 30 minutes.

Brush the top of the dough with 2 tablespoons melted butter. Using a pizza cutter, cut the dough into four squares. Cut each of the four squares into three rectangles about 2 inches wide and 6 inches long.

Roll each rectangle up like a snail shell, and place on a silicone-lined or parchment-lined or lightly greased baking sheet with the roll resting on the open edge. Repeat with the second half of the dough.

Cover baking sheet with plastic wrap and allow rolls to rise until doubled, about 30 minutes.

Preheat the oven to 375°F.

Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with additional melted butter while they are still hot.