This is an LDS (Latter-day Saints/Mormon Church) recipe. They are big on long-term food storage, and this is made with nonfat dry milk. They are best after they have sat for a few minutes, because when they are just out of the oven, the taste of the dry milk is pretty strong. But it subsides. I read that they are called Lion House rolls because Paul Lion was a church elder who bequeathed his property to the church. Part of his mansion was used as the campus cafeteria/restaurant (The Lion House), and these rolls were invented (and served) there. Lion House Rolls Makes 30 rolls 2 cups warm water ⅔ cup nonfat instant dry milk 2 tablespoons active dry yeast ¼ cup sugar, divided (1TB + 3 TB) 2 teaspoons salt 1/3 cup butter or 1/3 cup shortening, softened 1 egg 5-5½ cups flour (you can use all-purpose or bread flour) 3 tablespoons butter, melted, plus softened butter for brushing on top after the rolls are baked Directions In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, ½ cup at a time, until the dough is soft and tacky, but not sticky. Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size. RISES QUICKLY! Check in 20 min. Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into a 12x12-inch rectangle. (For crescents, roll into 13”-14” circle) Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2x4" big. If you hold your hand out so that your hand forms an "L" shape, it can help to be your guide for sizing. (For crescents, cut into ±16 wedges. Roll tightly from the top, stretching the tail as you roll.) Roll (like crescent rolls) or flip the rectangles (like Parkerhouse), buttered side in, and place on a greased baking pan with the end resting on the baking sheet. Repeat with the second half of the dough. Cover with a towel or plastic wrap and allow to rise until doubled. Preheat the oven to 375F. Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with softened or melted butter while they are still hot. Let rest before serving. pdf attached