Lion House Rolls

I have never ate at the Lion House Restaurant but I hear that these rolls are really good. I don't know if these are similar or not but I do know that they were good and finally I have a roll that turns out for once.

Lion House Dinner Rolls

2 c. warm water
2/3 c. nonfat dry milk (instant or non-instant)
2 Tbls. yeast
1/4 c. sugar
2 tsp. salt
1/3 c. butter or shortening melted
1 egg
5 to 5 1/2 c. flour

Combine water and milk powder; stir until dissolves. Add yeast, then sugar, salt and butter, mix and then let set for 5 minutes. Then add egg, mix then add 2 cups of flour. Mix on low speed mix for a few minuted then medium speed for 2 minutes. Then add the rest of flour a little at a time. Keep dough sticky but not to sticky that you can't handle it. But don't add to much flour that the dough becomes stiff. After kneading it for 5 minutes on high. Place in a greased bowl and cover.

Let rise until double in size. Put dough out on flour surface. Roll dough out into a rectangle. Make sure dough is 1/4 inch thick. Then cut dough down middle length wise so you should have three columns. Then cut the other way to make roughly 2x4 rectangle shape. You should end up having around 18 of these or a little or less depending how the dough got rolled out. Then take the 2x4 piece and roll starting with the 2 inch side roll up and place on greased baking pan with short end down. Let rise until doubted in size. Bake at 375 for 15-18 minutes. Brush with melted butter while hot. Make 1 to 1 1/2 dozen rolls.