Apr 22, 2011

Lion House Dinner Rolls

I have been on the search for the perfect dinner roll for quite some time.  While I've tried many very good recipes, I hadn't found The One.  Previous recipes were too tough, or too chewy, or too sweet, or not sweet enough...you get the idea. ;)

We had friends over for dinner and I needed a roll to make so I scoured my saved recipes and saw this one for Lion House dinner rolls.  I kept this one not having a clue what the Lion House was (it's a restaurant), just thinking that the recipe sounded like it was promising.  And it was! I think that I have found my go-to dinner roll.  They are impossibly soft and have great flavor!  They rose like a dream and baked up perfectly.  The next time that you are looking for a yeasted dinner roll, give these a try!  You won't be sorry.

Lion House Dinner Rolls

2 cups warm water

2/3 cups nonfat dry milk (instant or non-instant)
2 tbsp. yeast
1/4 cup sugar
2 tsp. salt
1/3 cup butter, melted and cooled
1 egg, lightly beaten
5 to 5 1/2 cup all-purpose or bread flour
melted butter, for brushing

1. Combine the water and milk powder in a glass measuring cup and stir until the milk dissolves. Add the yeast and then sugar, salt, cooled butter, egg and 2 cups flour. Using the paddle attachment, mix on low speed until ingredients are wet, then switch to the dough hook and mix on medium speed for 2 minutes. Add 2 cups of flour and mix on low speed until ingredients are wet again, then on medium speed for 2 more minutes.
2.  Add about 1/2 cup flour and mix again. Dough should be soft, not overly sticky, and not stiff. Add only enough flour to make the dough manageable.
3. Place dough in a lightly greased bowl and turn to coat. Cover and let rise until doubled in size, 1 - 1 1/2 hours.
3.   Turn dough out onto a floured surface and turn the dough so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, about 1/4-inch thick. Cut dough in half the long way, to make two 4 inch strips.
4.  Cut the dough every two inches to make 18 rectangles of dough, about 2x4 inches each. Starting with the short end, roll the dough up (almost into a crescent shape) and place on greased baking sheets with the seam side down.
5. Cover with a clean kitchen towel and let rise until doubled in size, about 1 to 1 1/2 hours.
6. Bake at 375 degrees for 15 to 18 minutes or until browned. After removing from the oven, brush with melted butter while hot.

from: The Sisters Cafe

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