Lion House Rolls (and Sweet Rolls)

Preparation time: 30 minutes
Cook time: 15 minutes
Rise time: 1 hour
Total time: 1 hour 45 minutes
Yield: 24 Servings

Ingredients:

• 2 cups warm water (about 105-110°F)
• 2/3 cup nonfat instant dry milk
• 2 tbsp dry yeast
• 1/4 cup sugar
• 2 tsp salt
• 1/3 cup softened butter , or shortening
• 1 egg
• 5 cups bread or all-purpose flour , more or less as needed

Directions:

1. In a large bowl of an electric mixer, combine the water and milk powder and stir until the milk dissolves. Sprinkle the yeast on top, stir and let it sit for a few minutes, or until the yeast has started to pouf. 
2. Next add the sugar, salt, butter, egg and 2-3 cups of the flour. Using a mixer with a dough hook (can also stir by hand), mix on low speed. Then turn to medium speed and mix for 2 minutes. 
3. Stop the mixer and add 2 more cups of flour and then mix on low speed until the ingredients are wet. Then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour until the dough is soft. It should not be overly sticky or stiff. 
4. Scrape the dough off the sides of the bowl and add 1 Tablespoon of vegetable oil around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil (this helps prevent the dough from drying out). Cover with plastic and allow to rise in a warm place until double in size (about 1 hour).
5. Sprinkle your counter with flour or use a baking mat and put the dough on top. Roll out and cut into desired shape and size of rolls. Place on lightly greased baking pans. Let rise in a warm place until the rolls are double in size (about 45 minutes).
6. Bake homemade rolls at 350°F for 12-15 minutes or until browned. Brush with melted butter when taken out of the oven.
   

Lion House Sweet Rolls

Filling:

• 1/2 cup softened butter
• 1/2 cup brown sugar
• 3 1/2 cups frozen raspberries
• 1/3 cup sugar
• Zest 1 lemon
• 1 1/2 teaspoon cornstarch

Icing:

• 4 ounces cream cheese, room temperature
• 1/4 cup butter at room temperature
• 1 cup powdered sugar
• 1 teaspoon lemon zest

Directions:

1. Prepare dough the same as in the recipe above. Divide dough in half and roll out into two rectangles.
2. Spread butter evenly over dough, then repeat with brown sugar. Combine frozen raspberries, sugar, lemon zest, and cornstarch until uniform in a small bowl. Sprinkle raspberry mixture over brown sugar and roll dough into a long cylinder. 
3. Cut into 1" slices and lay flat on a prepared cookie sheet. Let rise then bake at 350°F for 12-15 minutes.
4. While rolls are baking, combine all icing ingredients until smooth.
5. Let rolls cool, then ice and serve! 

*Recipe from Eliza Christensen