Lion House Rolls:
Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup instant nonfat dry milk 2 Tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter (softened)
1 egg
5-5 1/2 cups all purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)
Method:
In large bowl of an electric mixer,
combine the water and the milk powder and stir so the milk dissolves. Add the
yeast to this mixture then the sugar, salt, butter, egg and 2 cups of the
flour. Mix on low speed of mixer until ingredients are wet, then turn to medium
speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then
mix on low speed until the ingredients are wet, then turn mixer on medium speed
and mix for 2 minutes.
The dough will be getting stiff and
you may need to remove the bowl from the mixer and mix in the remaining flour
by hand. Add approximately ½ cup of flour and mix again (this can be done by
hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire
amount of flour). Scrape the dough off the sides of the bowl and pour
approximately on tablespoon of vegetable oil all around the sides of the bowl.
Turn the dough over in the bowl so it is covered with the oil. (This helps
prevent the dough from drying out.) Cover with plastic and allow to rise in a
warm place until double in size.
Sprinkle a cutting board or counter
with flour and put the dough on the flour. It is now ready to roll out and cut
into desired shape and size of rolls.
You can roll these into crescent rolls or do it the traditional Lion House way. There is a video on YouTube showing how to roll them the Lion House way. Roll into a rectangle about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.You want to cut the rectangle into smaller rectangles that are 2″X4″ (a little smaller than a dollar bill). If you make and “L” with your thumb and pointer finger that will show you how wide and tall to cut your rectangles.
Then you roll them (or flip them like in the video) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don’t dry out as they rise.
Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls.
You can roll these into crescent rolls or do it the traditional Lion House way. There is a video on YouTube showing how to roll them the Lion House way. Roll into a rectangle about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.You want to cut the rectangle into smaller rectangles that are 2″X4″ (a little smaller than a dollar bill). If you make and “L” with your thumb and pointer finger that will show you how wide and tall to cut your rectangles.
Then you roll them (or flip them like in the video) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don’t dry out as they rise.
Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls.
Mmmm :)
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