Friday, December 9, 2011

Lion House Rolls

Have you ever been in a Deseret Book Store that has a Bakery? Love the smell.... and this is a recipe for those delicious rolls they make... Thanks Katy for sharing. I LOVE rolls and experimenting with roll recipes. This was a good one! It makes light and fluffy dinner rolls..... and who can resist a hot buttered dinner roll?

Lion House Rolls

2 cups warm water
2 Tablespoons dry yeast
2 teaspoonssalt
1 egg
2/3 cup nonfat dry milk
1/4 cup sugar
1/3 cup butter
5-5 1/2 cups of flour

In large bowl combine water and milk powder, stir until dissolved.
Add yeast and sugar and whisk to combine. Let rest until the yeast starts to bubble, then add salt, dry milk,  butter, egg, and 2 cups of flour.
Mix on low speed until all ingredients are wet, then 2 minutes at medium speed.
Add 2 cups of flour, mix on low speed until ingredients are wet, then for 2 minutes at medium speed.
Add about 1/2 cup flour and mix again, dough should be soft, not overly sticky, and not stiff.
You may not use the entire amount of flour.
Scrap sides of bowl and pour about 1 TB of oil around sides of bowl and allow to rise until doubled in size. Or just spray a clean bowl and place dough in clean bowl.
After dough has risen roll out dough and cut into desired shape. Or watch the video here on how the Lion house does it.
Let rise until doubled in size ( about 1 hour).
Bake at 375 for 15 -20 minutes.
Brush with melted butter while hot.

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