Lion House Rolls - Recipe

Now this is one recipe that I am thrilled to have tried out.
This recipe was really easy to make, I started it before I left to pick up the boys and then cut the dough once I returned home. They were ready to pop in the oven right before dinner, I could not have asked for a faster turn around.
Let me tell you these rolls were such a hit!
The boys could not get enough of them and dh kept telling me they were the best bread I had ever made.
Nate has requested that they be made again really soon, like this weekend! *chuckle*
I discovered this recipe on My Food Storage Deals, a great blog that you can find some wonderful ideas to stock & store food along with recipes.
Enjoy the rolls when you make them because they will go fast!

Cut dough rising again before they bake.

* Exported from MasterCook *

Lion House Rolls

Serving Size: 28
Categories: Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups warm water
2 tablespoons dry yeast -- I used the rapid rise yeast
2 teaspoons salt
1 large egg
2/3 cup nonfat dry milk
1/4 cup sugar
1/3 cup butter -- can use shortening if you want
4 1/2 cups all-purpose flour -- 4 - 4 1/2 cups fo flour depends...

  • In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
  • Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
  • Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
  • 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).
  • Add about ½ cup flour and mix again, by hand or mixer.
  • Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.) *
  • 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. **
  • Cover with plastic wrap and allow to rise in warm place until double in size.
  • After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
  • Roll out and cut rolls in desired shape and size.
  • Place on greased (or parchment lined) baking pans.
  • Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
  • Bake at 375 for 15 to 20 minutes or until browned.
  • Brush with melted butter while hot.

"28 "
- - - - - - - - - - - - - - - - - - -

Per Serving : 115 Calories; 3g Fat (20.7% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 194mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas:

Great as a sandwich, breakfast sandwich, dinner rolls


* - I ended up adding another cup of flour to the dough. It was way too sticky and I added a small amount each time so that I would not "mess" up the dough.

** Instead of the oil, simply use spay oil and coat the bowl well with it.

*** I ended up with 28 rolls - the original recipe stated 16.

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