Sunday, February 6, 2011

My new favorite roll recipe- Lion House Rolls

Until just a few years ago I thought I was incapable of making any bread recipe that required yeast. Things never turned out well... Then I tried making Miranda and Robyn's roll recipe and they turned out great! I have been making that same recipe for years and love that it is so versatile and that you can make it the night before. BUT, I finally branched out and tried these rolls and I have to say that they are my new favorite! I have made them 4 times now and they turn out every time. Check out THIS youtube tutorial on how to roll them, it's really cool!

2 tablespoons active dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup butter, softened

1 egg

2 1/2 teaspoons salt

2/3 cup nonfat dry milk

5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

Recipe Source: from The Lion House


Robyn said...

i'm going to try these

Robyn said...
This comment has been removed by the author.
Kristen said...

Oh I love those rolls! I will have to give them a shot. And then you have to top them off with the Lion House honey butter...mmmmmm!

LindsayAnn said...

I've always wanted to make homemade fresh rolls, but have been too intimidated. I'm glad I tried them. They did not disappoint.