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Lion House Rolls

Recipe adapted from The Girl Who Ate Everything.

Ingredients-

  • 2/3 c. instant nonfat dry milk
  • 2 c. warm water
  • 2 tbsp. dry yeast
  • 1/4 c. white granulated sugar
  • 2 tsp. salt
  • 1/3 c. unsalted room temperature butter (plus more to brush on top)
  • 1 room temperature large egg
  • 5- 5 1/2 c. all purpose unbleached flour or bread flour

Directions-

  1. Combine the warm water in the electric mixer and mix in the dry milk. (I always test the water with my finger to make sure it’s warm, but not hot. If it’s hot, it will kill the yeast.)
  2. Add the sugar.
  3. Mix in the yeast and let it sit for 5 minutes. The yeast should start to dissolve and react soon and the yeast will “puff” up.
  4. Add the salt, butter, and egg and turn on the mixer to combine.
  5. Slowly add in 2 c. of flour. Start with low speed, then work up to medium speed.
  6. Add in another 3 c. of flour and mix starting on low speed then up to medium speed. The dough will be getting firm. If the dough feels wet and when you touch the dough it sticks to your fingers, add in the final 1/2 c. of flour. The dough should be forming into a ball. It should also be soft when your done mixing.
  7. In a large bowl, spray the inside with a cooking spray or lightly wipe down with vegetable oil.
  8. Scrape the dough out of the mixing bowl and place in the greased large bowl. Flip the dough over once so the dough is covered in the cooking spray.
  9. Cover the bowl with saran wrap/towel and place in a warm, non drafted area for an hour.
  10. After an hour, lay dough out on a lightly floured counter top. (I always have a little flour on hand in case the dough is too sticky.)
  11. Roll dough into a rectangle. (1/4 in. thick) Brush with about 1/4 c. melted butter.)
  12. Next, your going to cut this rectangle into smaller rectangles. (I use a pizza cutter.) Make a “L” with your thumb and pointer finger. This will show how tall and wide this rectangle shape should be.
  13. Roll the rectangles on a silicone lined/parchment paper lined cookie sheet. (Keep the rolls tight together or their shape will change.) Cover the rolls again with a towel until they double in size. ( 1- 1 1/2 hrs.)
  14. Set oven for 375 degrees.
  15. Bake rolls for 15-20 minutes until they are golden brown.
  16. Brush melted butter on top of the rolls while they are still hot . (This will make 2 – 2 1/2 dozen.)

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