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Tuesday, February 22, 2011

Lion House Dinner Rolls

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Oh- These are amazing! If you know about the Lion House here in Utah & have ever eaten there, you know what I am talking about. Here's the famous recipe. Enjoy! But you must smother them with lots of honey butter before eating...


2 C. warm water
2/3 c. nonfat dry milk
2 Tbsp yeast
1/4 c. sugar
2 tsp salt
1/3 c. butter, margarine, or shortening ( I personally believe whole heartedly in real butter!!!)
1 egg
5-5 1/2 c. bread flour, or all purpose flour (bread flour makes it lighter)
1/2 c. butter melted

In an electric mixer, combine water and dry milk, stir until dissolved. Then add sugar, yeast, salt, 1/3 c. butter, egg, & 2 c. of the flour. Mix on low until combined & then mix on medium speed for about 2 minutes. Incorporate in 2 more cups of flour. Then add remaining flour 1/2 c. at a time. Mix until dough is soft, not overly sticky & not too stiff. It may not be necessary to add all of the remaining flour.

Scrape dough off the sides of the bowl & pour about 1 tsp. of oil over the dough. Work the oil around the sides of the bowl to prevent the dough from sticking & drying out when it rises. Cover dough & allow to rise in a warm place until doubled- about 1 to 1 1/2 hrs. Sprinkle counter with flour, roll out dough & shape into balls. Place on greased or parchment lined baking sheets. Cover again with plastic wrap & let rise again until doubled- another hour or so.

Bake @ 375 degrees F. for 15-20 minutes, until lightly browned. Brush with melted butter while hot.

Depending on shape & size of rolls, will make 1 1/2 to 3 dozen rolls.

Honey Butter
Equal parts butter & honey. Use softened butter, & whip it with a mixer to make it smooth. For a tasty variation, add in some cinnamon.

1 comments:

Kristi said...

Wow! You are in the kitchen already! I just got this cookbook, too. I am excited for the grasshopper cheesecake.

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