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!

 

 

So have I mentioned that I pretty much love anything from the Lion House Bakery?  This bakery is most famous for its breads, pies, and desserts.  Anything you get from here is going to be good!  I recently posted a crepe recipe from the Lion has as well that my family has been using for years and years.  Anyway, I had a friend in my neighborhood get really sick this past week.  I wanted to make something to cheer her up and feed their family.  So I made this Challah bread from the Lion House Bakery to go with Alice Springs Chicken.

It turned out really yummy!  I made a loaf for my family and a loaf for my friend.  It is delicious pull apart bread that is soft and fluffy on the inside!

Challah Bread (makes 2 loafs)
From the Lion House Bakery Cook Book
1 Tb dry yeast
1 1/2 cups warm water (not too hot)
1/4 cup granulated sugar
1/4 cup vegetable oil
1 tsp salt
2 eggs beaten well
4 1/2 to 5 cups of flour
1 egg yolk beaten well
1/4 tsp water
sesame seeds
poppy seeds (I added this to mine as well)

1.  Place the warm water in your bowl and sprinkle the yeast on top of the water and let sit for a few minutes until is is slightly dissolved and frothy on the sides of the bowl.

2.  Add sugar, oil, salt, beaten eggs, and 2 1/2 cups of flour.  Beat well.  Add enough remaining flour to make soft dough and knead until smooth.

3.  Grease your dough and bowl with a cap full of vegetable oil.

4.  Cover and let rise until double (about 30 -40 minutes).  P

5.  Punch down and divide in half.  Then take each half and make three long ropes.  Braid the three ropes together and then repeat with the other three ropes.  Place on a greased cookie sheet.

6.  Mix egg yolk with 1/4 tsp of water and brush over the braids.  Sprinkle with seeds.

7.  Cover and let rise 30 minutes.

8.  Bake at 375 degrees for 30 to 35 minutes.

***I baked mine for 30 minutes and it was a little browner than I would like.  I had to run out for a minute and asked the hubby to keep an eye on it.  He didn’t do a great job. Haha… apparently men (at least this one) doesn’t have the eye for checking on bread!  I would recommend checking it at 20 and 25 minutes.  So yummy and fancy looking but such an easy recipe!