Lion House Rolls
Ingredients
2 cups warm water
2/3 cup nonfat dry milk (instant)
2 tbsp dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup shortening (butter or margarine)
1 egg
5 to 5-1/2 cups flour, all purpose
Directions
1. In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
2. Add the yeast to this mixture, then the sugar, salt, shortening, egg, and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.
3. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.
4. Add approximately 1/2 cup of flour and mix again. The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour).
5. Scrape the dough off the sides of the bowl and pour approximately 1 tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until doubled in size.
6. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls.
7. Place on a greased baking pan. Let rise in a warm place until the rolls are double in size (approximately 1 to 1-1/2 hours).
8. Bake in a 375-degree oven for 15-20 minutes or until they are browned. Brush with melted butter while hot.
Notes
So this dough is sticky and hard to work with. But if you don't add too much flour, the finished rolls will be incredible. So keep the outside of the dough covered in flour so it doesn't stick to your hands but don't work with it too much. That way, the inside stays sticky.
Source
Wendy Hallstrom (but obviously, from the Lion House cookbook)
2 cups warm water
2/3 cup nonfat dry milk (instant)
2 tbsp dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup shortening (butter or margarine)
1 egg
5 to 5-1/2 cups flour, all purpose
Directions
1. In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
2. Add the yeast to this mixture, then the sugar, salt, shortening, egg, and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.
3. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.
4. Add approximately 1/2 cup of flour and mix again. The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour).
5. Scrape the dough off the sides of the bowl and pour approximately 1 tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until doubled in size.
6. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls.
7. Place on a greased baking pan. Let rise in a warm place until the rolls are double in size (approximately 1 to 1-1/2 hours).
8. Bake in a 375-degree oven for 15-20 minutes or until they are browned. Brush with melted butter while hot.
Notes
So this dough is sticky and hard to work with. But if you don't add too much flour, the finished rolls will be incredible. So keep the outside of the dough covered in flour so it doesn't stick to your hands but don't work with it too much. That way, the inside stays sticky.
Source
Wendy Hallstrom (but obviously, from the Lion House cookbook)
Comments