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Lion House Rolls

by on August 10, 2009 in Breads, Dinner Rolls August 10, 2009 BreadsDinner Rolls
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

24
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Description

Soft and fluffy rolls that just melt in your mouth! From the Lion House Pantry based in Salt Lake City.

Ingredients

  • 2 Cups Warm Water
  • 2/3 Cup Nonfat Dry Milk
  • 2 Tb Yeast
  • 1/4 Cup Sugar
  • 2 Tsp Salt
  • 1/3 Cup Shortening (or Butter Or Margarine)
  • 1 Egg
  • 5-5 1/2 Cups Flour

Preparation

Combine water and milk powder and stir so milk dissolves. Add yeast to this mixture, then the sugar, salt, shortening, egg, and 2 cups of flour. Stir until well combined.

Add remaining flour by 1/2 cups until the dough is formed. The dough should be soft, not overly sticky, and not stiff. IT IS NOT NECESSARY TO USE ENTIRE AMOUNT OF FLOUR.

Knead dough 10-15 minutes. Spray bowl with oil, place dough inside, cover, and let rise in a warm place for an hour, or until doubled in size.

Sprinkle counter with flour and roll our and shape, let raise again on greased pan for 45 minutes.

Bake in a 375 degree oven for 15-20 minutes or until golden brown on top. Brush with melted butter while hot.

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milkwithknives on 12.25.2010

Delicious rolls! Buttery and pillowy soft, and so easy to make. I used 2 c. of freshly ground whole wheat flour with no ill effects, but did end up using about 6 c. total because my dough was so sticky. By the time it finished its first rise it was positively silky, and rolled out like a dream. I rolled it 1/4 inch thick, brushed with butter, then cut into 2×4 inch strips and rolled them up. My husb stood there and ate four hot from the oven even though we were about to walk out the door to Christmas Eve dinner. An absolute winner, and I’ll definitely make these often. Thanks a mil for the recipe, Nteichert.

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