My Food Storage Deals: My FAVORITE roll recipe!

My FAVORITE roll recipe!

>> Tuesday, February 3, 2009

This picture doesn't do these rolls justice--but they were gone so fast I couldn't retake my picture :0)

If any of you LOVE the Lion House Rolls as much as I do, here is the recipe so you can make your own fluffy, soft, & delicious rolls in your own home:

Lion House Rolls

2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup butter or shortening
4-4 1/2 cups all-purpose flour or bread flour
1-In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2-Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3-Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4-Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5-Add about ½ cup flour and mix again, by hand or mixer.
6-Dough should be soft, not overly sticky, and not stiff.
7-(It is not necessary to use the entire amount of flour.)
8-Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
9-Cover with plastic wrap and allow to rise in warm place until double in size.
10-(My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.).
11-After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
12-Roll out and cut rolls in desired shape and size.
13-Place on greased (or parchment lined) baking pans.
14-Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
15-Bake at 375 for 15 to 20 minutes or until browned.
16-Brush with melted butter while hot.


Mia February 4, 2009 at 4:31 PM  

I decided to try this right away! I had some problems with the recipe, though.

The ingredients calls for 5 to 5 1/2 cups flour, but the directions only use 4 1/2 which leaves you with a very stiff dough. I added about 3/4 cup more during the final mixing stage.

Also, the directions leave out sugar. I didn't notice until I'd finished mixing, so I threw it in and mixed a little more. Here's hoping they come out!

Could you clarify the recipe for me?

Sandy March 4, 2009 at 3:06 PM  

I made this recipe last night and the rolls were such a hit! My children have asked me when I would be making them again. :) Thank you so very much for this great recipe!!

Angie Tolman March 21, 2009 at 5:07 PM  

I love that you give us how warm the warm water should be. I always wonder. Thanks

Anonymous March 31, 2009 at 3:41 PM  

The Lion House rolls are phenomenal! Thanks for the recipe.

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