Lion House Dinner Rolls
Total time: ~2.5 hours Active time: ~30 minutes
Yield: about 50-60 rolls depending on size
Ingredients:
2 TB dry yeast (2 packets)
2 cups warm water
1/3 cup sugar
2/3 cup butter (or shortening or margarine)
2 1/2 tsp salt
2/3 cup instant nonfat dry milk
1 egg
5-6 cups flour
2 cups warm water
1/3 cup sugar
2/3 cup butter (or shortening or margarine)
2 1/2 tsp salt
2/3 cup instant nonfat dry milk
1 egg
5-6 cups flour
1. In the large bowl of an electric mixer, combine yeast and water. (You can also do it by hand like I do). Let stand for 5 minutes. Add sugar, butter, salt, dry milk, eggs & two cups of flour. Beat until very smooth.
2. Add two more cups of flour, one at a time. Beat until smooth. Add 1-2 more cups flour, 1/2 cup at a time until mixed in well.
3. Turn dough until a lightly flour board and knead until smooth and satiny. Gather dough into a ball. Grease bowl and return dough to bowl. Grease your work surface lightly. Let rise until triple in bulk. Put dough onto board and let it rest again for 10 minutes. Cut or mold into desired shapes. (See photos below)
4. Place on greased baking sheets. Brush the surface of rolls with melted butter. Let rise until ready for the oven. (About 1 1/2 hours). Bake 400 F for 15 to 20 minutes until fluffy and golden brown.
2. Add two more cups of flour, one at a time. Beat until smooth. Add 1-2 more cups flour, 1/2 cup at a time until mixed in well.
3. Turn dough until a lightly flour board and knead until smooth and satiny. Gather dough into a ball. Grease bowl and return dough to bowl. Grease your work surface lightly. Let rise until triple in bulk. Put dough onto board and let it rest again for 10 minutes. Cut or mold into desired shapes. (See photos below)
4. Place on greased baking sheets. Brush the surface of rolls with melted butter. Let rise until ready for the oven. (About 1 1/2 hours). Bake 400 F for 15 to 20 minutes until fluffy and golden brown.
Option 1
Option 2
