Lion House Rolls

In a large mixer and with a dough hook, add the warm water, sugar and yeast together. Mix for a couple minutes. Let this sit for 5 minutes to activate and bubble. Then add the butter/oil,and dry milk together with the water mixture. Mix for 2-3 minutes. Once it has combined, add the eggs and salt. Mix for one minute. Add flour one cup at a time on low speed. 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). Add the last 1/2-1 c. of flour to the dough (if needed and too sticky). Dough will want to be a little sticky to the touch but not too soft. Let the dough mix on high for 5 minutes until the dough becomes slightly stiff and stretchy. Cover the top with a towel. Let the dough rise until doubled in size, about 20-30 minutes in a warm room. Pull and roll the dough into balls and place thirty rolls on a greased cookie sheet (5 rolls by 6 rolls), about 2 inches round. Let them rise on a greased cookie sheet until the balls begin to touch, about 30-45 minutes. Bake at 350 degrees on the middle rack for 25-30 minutes. Butter the tops of the rolls once they are out of the oven.