Enchanted Mommy

Fluffy Lion House Dinner Rolls

Yummy dinner rolls from the famous Lion House Bakery!  I was really excited to try this recipe and was pleased with how they turned out.  The part I like about this recipe is that they make a lot of rolls on one baking tray!  When you put 20 rolls on one sheet it saves a lot of time from the usual roll recipes.  I got 2 1/2 dozen rolls out of my batch.

Lion House Rolls
2 cups warm water
2/3 cup nonfat dry milk
2 Tb active dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter
1 egg
4 1/2 to 5 cups flour
1/2 cup butter, melted

1.  Combine water and dry milk first.  Then mix in your yeast, sugar, salt, butter, and egg on low speed until combined.  Then mix on medium speed for 2 minutes.

2.   Add 2 cups of flour.  Mix on low until combined and then on medium for 2 minutes.

3.  Add remaining flour 1/2 cup at a time mixing each time until dough is soft, but not too sticky.  It is not necessary to use all of the flour.  Only use enough to make the dough soft, but still workable.  The recipe doesn’t say this, but I did knead the dough for 5 to 6 minutes… old bread making habit I guess.

4.  Put one tablespoon of vegetable oil all around dough, turning the dough to make sure it is completely covered.  (This keeps the dough moist while it rises).  Cover the dough with plastic wrap or a clean cloth and let it rise until double.  This takes about an hour and a half if you don’t use a quick rise method (heating pad or a previously warmed oven that has been turned off).

5.  Sprinkle work surface with flour (I use oil to keep the dough extra moist).  Roll and shape as desired.  To roll using the Lion House method you need to roll in a long rectangle.  Using a pizza cutter, cut rectangles using the length of your pointer finger and the width of your thumb as a guide.  Then roll up and place on cookie sheet with tail resting on the pan.  Rolls need to be placed only an inch a part if you are using this rolling method as they need to be able to lean against each other as they rise.  See the Lion House video here to see how to roll dough.

6.  Cover with plastic wrap or a clean cloth once more and let rise until double.  Again, about an hour to hour and a half if you don’t use a quick rise method.  I am impatient and always use the quick method.  It shortens the time to 30 to 45minutes and I dont see a difference in how the rolls turn out in the long run.

7.  Bake at 375 for 15 to 20 minutes or until golden brown.  Brush the rolls with melted butter while they are still warm.

This bread is great with butter, honey butter, and homemade strawberry jam!

Use the length of your finger and the width of your thumb to guide you as you get ready to roll your dough.

 

Rolls getting ready to rise. Make sure the tails all face the same direction. Notice how close together they are. It is okay for some of the rolls to be bigger than others. The irregularity happens when you don't roll your dough evenly.

 

They are ready to go into the oven now! See how they needed to lean on each other.

Just out of the oven! Brush with melted butter while they are still warm!

So yummy with some homemade strawberry jam! A great addition!

2 Comments

  1. Pingback: Watermelon Rice Krispies

  2. Naomi

    Nov 24, 2012 at 3:30 pm

    Can I ask you a question? Do you live in Utah? I live in London and I have tried making the rolls about 20 or so times and they will just not go right! When I make my cupcakes that I make here in Utah I have to adjust the recipe cause of altitude was wondering if I need to do the same for making rolls here! Do yours come out the same texture as Lion House ones?

    Reply

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