This year, we enjoyed a quiet Easter dinner at home. Just the four of us. The table was set and looked beautiful. Ham,
green beans, potatoes, rolls were on the menu.
However, I had a new recipe I wanted to make for the rolls. I was going
to half the recipe, but did not want to half an egg so I made the whole
recipe. I was happy I did. We had a tray plus leftover but these rolls
warmed up nicely, made nice sandwiches and even toasted up with ease and tasted
so very delicious with honey.
I was surprised at how high this dough rose over the top of
the bowl during the first rise. I was in
love already. Since I did not watch the
video of how to roll these, I just made crescent rolls and fold-over
rolls. Next time I will be rolling them
the correct way. Watch the video and see
a real expert roll this famous dough.
She makes it look so easy but with her years of experience, she could do
this in her sleep.
So here’s the recipe and some photos.
Lion House Rolls
2 cups warm water
2/3 cup instant nonfat dry milk
2 Tbsp. dry yeast (around 2 packages – if you use 2 it’s
just under 2 tablespoons but it works)
¼ cup sugar
2 tsp. salt
1/3 cup butter, plus more for brushing the rolls after
baking
1 egg
5-5 ½ cups all-purpose flour (bread flour can be used if you
have and will make for a lighter roll)
In a large bowl, combine the water and milk powder and stir
so the milk dissolves. Add the yeast to
this mixture while water and milk are still warm. Let sit for a few minutes, then add sugar,
salt, butter, egg and 2 cups of the flour.
Mix on low speed until ingredients are wet, then turn to medium speed
and mix for 2 minutes. Add 3 more cups
of flour (now a total of 5 cups) and mix on low speed until the ingredients are
wet. Increase speed to medium and mix for 2 minutes. The dough will be getting stiff. Add approximately ½ cup of flour and mix
again. This can be done my hand or
mixer. The dough should be soft, not
overly sticky, and not stiff. It should
pull away from the sides of the mixer.
Scrape the dough off the sides of the bowl and place in a greased bowl,
turning one to cover dough. Cover the bowl with a kitchen towel or plastic wrap
and let rise in a warm place until double in size.
Once doubled, sprinkle cutting board or counter with flour
and turn dough out of bowl. You want to
have enough flour on the dough so it is workable and not sticky. Roll into a rectangle about ¼-inch thick and
brush with melted butter. For Lion House
rolls (view here), cut into smaller rectangles that are 2”x4”, then roll into
rolls, place on greased pan or parchment lined pan, edge of roll sitting on the
pan. Or you can roll dough into
crescent rolls or fold in half and place on pan.
Cover again and let rise until doubled in size.
Bake in a 375˚over for 15-20 minutes or until they are
browned to your satisfaction. Brush with
melted salted butter while hot. Yield: 2
– 2 ½ dozen rolls.
One pan hot from the oven, buttered and ready to eat!
Saving these rolls for later.
Look at the height of these rolls. Yes they were delicious!
