I love rolls! I feel like I am always trying new roll recipes just wondering if anything will be better than the recipe I normally use. I used the Lion House Cookbook roll recipe for our Thanksgiving Feast rolls and WOW! I could stop trying new roll recipes forever. The rolls were fluffy and yummy and even amazing the next day...and the next day. And with cranberry sauce, and tiny bit of mayo and leftover turkey...lunch was a little bit of heaven! They do take a long time (not active prep, but rising time), but it is worth it!
2 Tbsp. dry yeast
2 cups warm water (110-115 degrees)
1/3 cup sugar
1/3 cup butter (soft or melted)
2 1/2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups flour
In the large bowl of an electric mixer add yeast and water. Let sit for 5 minutes. Add sugar, butter, salt, milk, egg and 2 cups flour and beat until very smooth. Add 2 more cups flour, one at a time and beat until smooth. Add 1 more cup of flour 1/2 cup at a time and beat until well mixed. Turn dough onto a lightly floured board and knead until smooth and satiny (I usually let the mixer do this and just turn it onto the board to create a ball). Scrape bowl clean and grease it with shortening. Return dough to bowl and grease the dough lightly with shortening. Let rise in a warm (not hot) place until about triple in size. (This can take 1 1/2-3 hours depending on how warm your kitchen is. They recommend placing the bowl in a cool oven with a pan of hot water on a lower rack and it seriouslly works like magic).
When trippled in size, turn dough onto a lightly floured board (I do this in segments so I don't have to work with all the dough at once) and let sit for 10 minutes. Then roll it out into whatever shapes you want. (to make them actually look like lionhouse rolls, I roll the dough into one long rectangle and then use a pizza cutter to cut it the short way into rectangles. Then I roll semi-tightly from one end to the other so that the center bulges out a little more than the outside. You can do any shape you want though). Place shaped rolls on greased baking sheets, brush the tops with melted butter and let rise for about 1 1/2 hours. Bake at 400 degrees for 15-20 minutes (12-13 was long enough in my oven) or until lightly browned on top. Makes about 3 dozen rolls.
3 comments:
When I was at Costco last week, they had packages of Lion House Roll mixes. I bought a pack, figuring I'd try them out to see if they were better than my homemade rolls. I thought they were pretty good, but missing a little something. I'm wondering if the from-scratch ones would be better. Have you tried the mix?
I haven't done the mix...just from scratch. Is your roll recipe on here. I would love to give it a whirl (grass is always greener - lol)!
I'm definitely going to try out the from-scratch recipe. Scratch is always better than a mix, right? I bet they'll be great.
Oh, and I think I did post my rolls on here. I called them Idiot-Proof Rolls since my family and messed them up countless times, and they still come out perfect.
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