Lion House Rolls
User Reviews
5
Lion House Rolls
Description
Lion House Rolls start with warm water and nonfat dry milk powder dissolved together before yeast is added to bloom, ensuring active fermentation. The dough includes sugar, salt, softened butter, and an egg, combined with flour gradually to achieve a soft, tacky but not sticky dough. The use of bread or all-purpose flour allows some flexibility in texture.
The dough is mixed thoroughly using a stand mixer, then rises until doubled in a greased bowl. After rising, it is rolled into a large rectangle, brushed with melted butter, and cut first horizontally, then vertically, to create individual roll shapes. The dough pieces are placed on a baking sheet to rise again before baking.
Brushing the rolls with softened butter after baking adds shine and richness, accentuating their tender crumb and soft crust. These rolls pair well with a variety of meals or can be used for sandwiches, offering a mild flavor with a buttery finish.
The recipe notes originate from a cooking class with a Lion House Pantry chef, underscoring the traditional preparation of these enriched rolls.
Ingredients
- 2 cups water warm
- 2/3 cup nonfat dry milk instant
- 2 tablespoons active dry yeast
- 1/4 cup sugar
- 2 teaspoons salt
- 1/3 cup butter softened
- 1 egg
- 5-5 1/2 cups flour (you can use all-purpose or bread flour)
- 3 tablespoons butter melted, plus softened butter for brushing on top after the rolls are baked
Instructions
- In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
- Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, 1/2 cup at a time, until the dough is soft and tacky, but not sticky.
- Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size.
- Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11x14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2x4" big. If you hold your hand out so that your hand forms an "L" shape, it can help to be your guide for sizing.
- Roll or flip the rectangles, buttered side in, and place on a greased baking pan with the end resting on the baking sheet. Repeat with the second half of the dough.
- Cover with a towel or plastic wrap and allow to rise until doubled.
- Preheat the oven to 375F. Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with softened or melted butter while they are still hot.
Notes
- Use warm water and instant dry milk to activate the yeast effectively.
- Allow the dough to rise until doubled in a warm spot for proper leavening.
- Brush rolls with melted butter both before rolling out and after baking to enhance softness and flavor.
- Divide dough carefully to make uniformly sized oval rolls for even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30rolls
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 125kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 17mg | 6% |
| Sodium | 48mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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