Monday, May 2, 2011
Lion House Rolls
I can't tell you how many roll recipes I've tried and enjoyed throughout my life. I have a thing for bread, muffins, and pretty much all baked goods. Oh........these rolls.........heavenly. They are soft, buttery, and delightful. Definitely a recipe to make over and over and over again. The Lion House is famous for it's delicious baked items. If you haven't tried this recipe yet, you must partake of the goodness.
Lion House Rolls
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk
2 tablespoons dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter
5 to 5 1/2 cups all purpose flour
In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. Add remaining flour a 1/2 cup at a time. The dough should be soft, but not overly sticky. (You may not need to add in all the flour.) Once combined, knead with hands, or knead in a mixer. Place dough in a oiled bowl. Turn over once so dough is covered with oil. Cover with plastic or a towel, and let rise in a warm place until double in size. I always put my dough in the oven with the light on. Place dough on floured surface. Roll out dough, and brush with melted butter. (Can you see why these are soooo good?) Cut rolls into desired shape and size. (Click here for a video to help shape your rolls, Lion House Style.) Place on a greased or parchment paper lined cookie sheet. Let rise in warm place until rolls are doubled in size. Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot. I was able to make 25 rolls with my dough, but it really depends on how big you make your rolls.
Linked to: Tuesday's Tasty Tidbits, Full Plate Thursday, Saturday Swap, Savory Sundays