Lionhouse Rolls

These are the best rolls ever. They are supposedly the recipe from the Lion House restaurant at Temple Square, and they really are delicious. I make these as both wheat and white, I just use less flour if they are wheat and add some honey (or more sugar if I don't have honey for some reason). I have even done half wheat and half white flour as well. They are super easy, just need time to rise twice. I stole them from Jared's cousin Shandra's website (http://dealstomeals.blogspot.com/2009/03/lion-house-roll-recipe-perfect-every.html)

Lion House Rolls

2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 1/2 teaspoons salt
2 eggs
2/3 cup nonfat dry milk powder
1/3 cup sugar
1/3 cup butter or shortening
5-5 1/2 cups all-purpose flour or bread flour
Mix the water, sugar, butter, salt, dry milk, and 5 c. flour together until combined. Make sure to tap the flour down in the cup with a knife until it is settled into the cup (giving you a full 1 cup measurement). *NOTE: I never do this :) After this has been sufficiently mixed, add the eggs and yeast. Mix together again until combined. Add the last 1/2-1 c. of flour to the dough (if needed and too sticky). Let this mix on high for 5 minutes until the dough becomes slightly stiff and stretchy. Let the dough rise until doubled in size. Pull and roll the dough into balls and place thirty rolls on a cookie sheet (5 rolls by 6 rolls). Let them rise on a cookie sheet until the balls begin to touch. Bake at 350 degrees on the middle rack for 25-30 minutes. Butter tops after roll are out of the oven.