Tuesday, November 10, 2009

Lion House Rolls and Honey Butter

Lion House Bakery Book cover

 

 

 

Oh yeah, Mr. H --
this one's for you!
♥♥♥

 

 

 

 

 

 

Lion House Dinner Rolls
4 points per roll


2 cups warm water (110 to 115 degrees F)
2/3 cup non-fat dry milk (instant or non-instant)
2 Tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening or margarine (butter is best for flavor)
1 egg
5 to 5 1/2 cups all-purpose flour, or bread flour
oil for bowl

 
In bowl of stand mixer with flat attachment combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.

Add 2 more cups of flour; mix on low speed until incorporated, then for 2 minutes at medium speed. (Dough will be getting stiffer so switch to kneading attachment at this point). Work in the remaining flour 1/2 cup at a time until the dough is soft, not overly sticky, but workable and not stiff. (You probably won't use all the flour).

Scrape the dough off the sides of the bowl and pour about a tablespoon of vegetable oil down the sides. Rotate the dough ball so that all sides are covered. Cover the bowl with plastic wrap and place in a warm place to rise til double in size (about 45 minutes).

Flour a surface for rolling out the dough and turn the dough out. Roll and cut as desired and place in a greased pan. Cover the pan with plastic wrap and place in a warm place to rise again until double in size, about 1 hour.

Lion House Rolls rising

Preheat oven to 375 degrees F. Place the rolls in the oven and bake for 15 to 20 minutes or until golden. Brush tops with melted butter immediately when removed from the oven. Serve warm with honey butter.

NOTE: The Lion House cookbook suggests rolling the dough into a rectangle that is 8 inches by 12 inches then cutting that once down the middle the long way, then cutting that into two inch wide strips (to make 12 2 inch by 4 inch strips). Then just roll the strips up from their short end and place into the pan seam side down. It will look like you rolled individual cinnamon rolls and placed them in the pan on their sides.

Makes 1 to 1 1/2 Dozen Rolls

:::

Lion House Honey Butter 

1/2 cup butter, softened
1/4 teaspoon vanilla
1/2 cup honey

Whip softened butter. Add vanilla and honey gradually. Beat for 20 minutes or until light and fluffy. Makes 1 cup.

 

credits:

Lion House Bakery book cover

Lion House rolls rising

Lion House rolls recipe

5 comments:

Willy Happy Mama said...

You MUST be addicted! :) You posted that recipe quickly. Yummmm!

Wendy said...

I'm sure you've had these famous rolls. You know why I'm an addict! LOL

Mr. H has already told me he wants to make them this week. Bring it! :-)

Rebekah said...

Yummy! I bet my boys would love to help me make these...And I bet they'd love to help me EAT them, too!

Willy Happy Mama said...

Of course I have had them! That's why I'm teasing you. I LOVE them! Next time you bake some invite me over. I'll bring the homemade raspsberry jam.

Robyn said...

These are my specialty! I'm making these for our family dinner tomorrow. I've made them for years, and now it kills me that I CAN'T HAVE THEM!