2 Tablespoons warm water (110-115 degrees)
2 cups warm milk (110-115 degrees)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups flour
3/4 cup butter, melted
Additional melted butter
In a large mixing bowl dissolve yeast in water.
Add milk, sugar, egg, salt and 3 cups flour.
Beat until smooth.
Beat in butter and remaining flour (dough will be slightly sticky)
DO NOT KNEAD!
Place in a greased bowl and cover and refrigerate overnight.
Punch down dough and divide in half.
On a floured surface, roll each half into a 12 inch circle.
Cut each circle into 12 pie shaped wedges.
Beginning at the wide end, roll up each wedge.
Place rolls, point side down, 2 inches apart on greased backing sheets.
Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 for 15 - 20 minutes, or until golden brown.
Brush tops with melted butter immediately.
Makes 2 dozen rolls.
NOTE: If you forget to do this earlier in the day, or the night before, I usually mix it up and put it in the freezer for 30-45 minutes, and it seems to work fine. These are ALMOST as good as the Lion House Rolls.
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