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LION HOUSE DINNER ROLLS
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| LION HOUSE DINNER ROLLS | |
| 2 TBL | yeast |
| 2 cups | warm water |
| 1/3 cup | sugar |
| 1/3 cup | butter, softened |
| 2 tsp | salt |
| 2/3 cup | nonfat dry milk |
| 1 | egg |
| 5-6 cups | flour, (*I usually have to use a little more than 6 cups here in Missouri because of the humidity.) |
| Dissolve yeast in water. Add all ingredients except 3-4 cups of flour in a bread mixer. Mix until smooth. Gradually add the remaining flour. Don't knead. (Mix for about 30 seconds after last cup of flour.) Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled, about an hour (My friend raises hers in the oven for quicker rising--Preheat oven to 350 degrees for 1 minute, then turn off the oven and put in the dough). Punch down dough. Flour (she always uses oil) a surface and dump dough onto it. Divide dough into three equal sections. Roll each section into a circle (about 12 inches in diameter) and cut each circle into 12 slices (like a pizza). Roll each slice from biggest end to smallest end (like a croissant) and place on a greased cookie sheet (they can all fit on one large cookie sheet). Cover and let rise until doubled. Bake at 400 degrees for 15 minutes. (I've found that in my oven, they need to cook at 375 degrees so they don't burn on top. And I always rub them with butter as soon as they're out of the oven.) Honey Butter | |
| 1/2 cup | softened butter |
| 1/4 teaspoon | vanilla |
| 1 | egg yolk |
| 1 cup | honey |
Whip butter; add vanilla and egg yolk. Gradually whip in honey until light and fluffy. - Makes 1 1/2 cups
These rolls are big! And this recipe makes a lot of them. I froze half and kept the other half for later.
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