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Wednesday, June 30, 2010

Lion House Dinner Rolls

I've had a trusty roll recipe that I've used for a long time. It's treated me pretty well but I've always felt something was lacking. I've heard a lot about Lion House Rolls and I wanted to give them a try. Fathers Day dinner was the perfect opportunity. They were better than any of us could have imagined. We ate them with cinnamon butter and our mouths are still watering for more. My sister said they were the best rolls she had ever tasted in her life and I think I am inclined to agree.

Lion House Dinner Rolls
2 cups warm water
2/3 cup nonfat dry milk
2 Tbsp. active dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup REAL butter
1 egg
5-5 1/2 cups flour

Combine water and dry milk. Stir until milk dissolves. Warm on stove or in microwave till approx. 110-115 degrees. Combine warm milk, dry yeast and sugar. Let sit for 5 minutes. Add salt, butter, egg and 2 cups of flour. Mix on a low speed until ingredients are wet, then for 2 minutes at medium speed. Add additional 2 cups flour; mix on low speed till ingredients are wet and then for 2 minutes at medium speed.

(Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about 1/2 cup flour and mix again. Dough should be soft, not overly sticky and not stiff. (It's not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour approx 1 Tbsp oil around the sides of a bowl. Turn dough over in bowl so it is covered with oil. *Helps prevent dough from drying out. Cover with plastic and allow to rise in warm place until double in size.

Roll dough into a rectangle approx 1/4 inch thick. Cut into strips 8 inches long and 2 inches wide. Roll up dough and place seam on greased baking sheet. Let rise in warm place until rolls are doubled in size.

Bake at 375 for 15-20 minutes. Brush with melted butter right out of the oven. Serve hot.


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