Lion House Rolls
User Reviews
4.5
Lion House Rolls
Description
Lion House Rolls combine warm water and milk powder to activate the yeast and create a tender dough with a slight sweetness. The dough is mixed progressively with flour while kneading until it pulls away cleanly, ensuring the proper texture. After proofing, the dough is shaped into individual rolls and baked to golden perfection, resulting in buttery, soft rolls with a delicate crumb. The inclusion of milk powder and butter enriches the dough, contributing to a moist and tender interior.
These rolls can be served alongside main dishes at any meal, used for sandwiches, or as a simple bread accompaniment. Their mild flavor enhances a variety of meals without overwhelming other flavors.
For convenience, shaped rolls can be frozen after the first rise but before the second proofing. Freeze them individually on a baking sheet, then transfer to a sealed bag; bake after thawing and doubling in size. Avoid over-proofing shaped rolls to prevent a porous texture. Active dry or instant yeast may both be used, and the water temperature should be warm to the touch to achieve optimal yeast activity.
Ingredients
- 2 cups water warm
- 2/3 /3 cup nonfat dry milk like Nido or Nestle, instant
- 2 Tablespoons active dry yeast
- 1/4 /4 cup sugar
- 2 teaspoons salt
- 1/3 /3 cup butter softened (5 1/3 tablespoons - plus more for brushing the rolls after baking.)
- 1 egg large
- 5 to 5 1/2 to 5 1/2 cups all-purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)
Instructions
- In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.
- Add the yeast to this mixture while water and milk are still warm. Add a pinch of sugar to help the yeast proof. Let the yeast proof (dissolve and start to react) for a couple of minutes. It helps to cover it with a towel to get it to proof. It should look foamy (see Notes for more information).
- Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.
- Add up to 1/2 cup of flour. You might not need to add it all just slowly add it until the dough starts to pull away from the sides of the bowl if using a mixer. This can be done by hand as well. The dough should be soft, not overly sticky, and not too stiff. Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an hour).
- Sprinkle a cutting board or counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.
- You can roll these into crescent rolls or do it the traditional Lion House way. For the Lion House way: Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.
- You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles. See the video above for clarification.
- Then you roll them into the Lion House shape which is rolled with the tail of the roll touching the baking sheet (see pictures above) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).
- Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned. This definitely depends on the size of your rolls. Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls.
Notes
- You can substitute instant yeast for active dry yeast by mixing it directly with the water without proofing.
- Freeze shaped rolls after the first rise but before the second rise for up to three weeks; thaw and let them rise fully before baking.
- Do not let the rolls rise too long after shaping to maintain a desirable texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 2 1/2 dozen
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
