The Best #Recipe >> Lion House Rolls
You’ll Need:
- 2 cups warm water
- 2/3 cup instant nonfat dry milk
- 2 Tablespoons dry yeast (around 2 packages - if you use 2 it's just under 2 Tablespoons but it works)
- 1/4 cup sugar
- 2 teaspoons salt
- 1/3 cup butter (5 1/3 tablespoons - plus more for brushing the rolls after baking.)
- 1 egg
- 5 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)
How to Make:
1. within the large bowl of an electric powered mixer, combine the water and the milk powder and stir so the milk dissolves.
2. add the yeast to this aggregate at the same time as water and milk remains heat. I allow the yeast evidence (dissolve and start to react) for a few minutes then upload the sugar, salt, butter, egg and a couple of cups of the flour. mix on low pace of mixer until elements are moist, then flip to medium velocity and mix for two minutes. forestall the mixer and add three greater cups of flour (now 5 cups general delivered so far) then mix on low velocity till the components are moist, then turn mixer on medium pace and mix for two mins. The dough could be getting stiff.
3. add about half of cup of flour and mix again. (this could be achieved by hand or mixer). The dough need to be gentle, now not overly sticky, and now not stiff. It should be pulling far from the perimeters of the mixer. it really is how I understand it has sufficient flour (It is not necessary to apply the entire 5 1/2 cups of flour but this is how plenty i exploit). Scrape the dough off the edges of the bowl and pour approximately on tablespoon of vegetable oil all over the facets of the bowl. turn the dough over inside the bowl so it's far included with the oil. (This enables save you the dough from drying out.) cover with a kitchen towel or plastic wrap and allow to rise in a heat location till double in size (approximately an hour).
4. Sprinkle a slicing board or counter with flour and placed the dough at the flour. You want to position enough flour on the dough in order that it is achievable and now not sticky.
5. you can roll those into crescent rolls or do it the conventional Lion house manner. Roll right into a rectangle approximately 1/four inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on right here.
6. You want to reduce the rectangle into smaller rectangles which might be 2"X4" (a little smaller than a greenback bill). if you make and "L" with your thumb and pointer finger on the way to display you ways wide and tall to reduce your rectangles.
7. then you roll them and place them on a greased (or parchment lined) baking pans with the stop of the roll resting at the pan. cover again with a kitchen towel in order that they don't dry out as they rise. clean as dust?
8. allow upward push in a warm region until the rolls are double in length (approx. 1-1 half of hours). Bake in a 375-diploma oven for 15-20 mins or until they may be browned in your delight. This genuinely relies upon on the scale of your rolls. Brush with melted salted butter whilst hot. Yields 2 to 2 1/2 dozen rolls.
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Original recipe here -->
https://www.the-girl-who-ate-everything.com/lion-house-rolls
