LION HOUSE DINNER ROLLS

Early morning conversations  can effect your hearing, especially is it sounds like a lot of work!

“Stew would be really good tonight.”

“Beef Stew?”

. . . “and maybe some homemade rolls.”

“Rolls?”

What you really need to know, is that my sweet Husband rarely suggests anything for dinner.

After I fully woke up . . . I decided that he deserved to “suggest”  once every 32 years of marriage.  He might be a bit disappointed though. I ventured away from our Favorite Roll Recipe, and opened up the Lion House Bakery Cookbook.  My mind went back & forth, back & forth . . . but I felt adventurous.  The Lion House Recipe won out for today.

Oh yeah . . . I have company everday!  Go see . . .

Actually, they are quite similar to “Moms Dinner Roll Recipe.”

The difference is that I used butter, instead of Shortening, and this recipe calls for dry milk instead of real milk.

Now . . . both are very good, but the real test will be when my hubbie gets home.

I’m simply not going to say anything . . . I will wait for a response.  I’m quite sure I will get one.

I’ll let you know when I post again!

 . . . can you smell them?

 

I’ve done tutorials on making rolls, so today I’m just showing you a quickie.

Yes . . . if my house is chilly, I really do let the dough rise in a warm dryer.

Just fluff some clean towels in the hot dryer, open the door and nestle that covered bowl in those warm towels.

Close the door . . .  but DON’T turn on the dryer!

Let the dough rise until it’s doubled fully in size , then punch it down.

Now the real work begins . . .

1.  Prepare your work surface, Melt a stick of butter, grease your cookie sheets and roll up your sleeves.

I like to make Crescent or Butterhorn shaped rolls.

2.  Roll a circle that is 12 ” around, and is slightly less than 1/4″ thick.

Warning: (Today I didn’t roll mine out quite thin enough, and the rolls aren’t quite as pretty!)

3.  Brush the circle with melted butter, and with your pizza cutter, make 12 pie shape sections.

4.  Starting from the wide end . . . roll up.  Make sure the tail is tucked underneath.

5.  Place on greased cookie sheets, and brush with more melted butter.

6.  Cover pans with a clean towel, and let sit in a warm area until doubled in size.

*I let my rolls rise by the fireplace, but you can also pre-heat your oven to the lowest temperature possible (170).  Turn OFF the oven now!  I like to lay clean towels on the racks, so that there isn’t too much warmth under the cookie sheets.  This will also help keep the heat in the oven for a bit longer.  Place your cookie sheets in the oven, on top of those clean towels, and shut the door.  (Make sure that you have turned the oven OFF!)  Let the rolls rise until double in size.  Remove them from the oven before you pre-heat the oven again to bake the rolls.

If you are short on time, you can also cut out circles . . . like this.

Roll your dough about 1/2″ thick for circle rolls.

You will need to place the rolls on the pan so that the edges are touching one another.

Don’t leave spaces like in the Crescent rolls above.

Bake the rolls in a pre-heated 375 degree oven for about 15 to 20 minutes.

When they are golden brown, brush them with melted butter.

Try not to eat more than one!

LION HOUSE DINNER ROLLS

• 2 cups warm water (110 to 115 degrees)
• 2/3 cup nonfat dry milk
• 2 tablespoons active dry yeast
• 1/4 cup granulated sugar
• 2 teaspoons salt
• 1/3 cup butter, shortening, or margarine
• 1 egg
• 4 1/2 to 5 cups all-purpose flour or bread flour
• 1/2 cup butter, melted  

Directions:

In a large bowl of an electric mixer or Kitchen Aid, combine water and dry milk powder, stirring until milk dissolves.  Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour.  Mix on low speed until ingredients are wet.  Increase mixer speed to medium and mix for 2 minutes.  Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, but not overly sticky, and NOT stiff.  *Note:  It is not necessary to use the entire amount of flour.

Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around sides of bowl.  Turn dough over in bowl so it is covered with the oil.  (This helps prevent the dough from drying out.)  Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 to 1 1/2 hours.  Sprinkle cutting board or counter with flour and place dough on floured surface.  Roll out and shape as desired.  Place on greased or parchment lined baking pans.  Cover with clean towel, or cover lightly with plastic wrap.  Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.

Bake at 375 degrees for 15 to 20 minutes, or until golden brown.  Brush with melted butter while hot.  Makes about 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note:  This recipe can be doubled, tripled, or even quadrupled if you have a large enough bowl.

You can also freeze shaped rolls for later use:  Simply double the amount of yeast used when making dough.  After the first rise, shape the rolls but do not rise again.  Instead, place rolls on a baking sheet and immediately place in freezer.  When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal well.  Rolls can be frozen for up to 3 weeks.

or

*I bake all of my rolls and let them cool on the cookie sheets.  Once they are cool, I wrap with saran wrap then heavy duty foil – twice.  Put the pans of rolls into the freezer for later use.  When ready to thaw, make sure that you remove the saran wrap layer, and put the foil back on.  You can warm them in a 170 degree oven with the foil left on.  They will taste like brand new from the oven rolls.