Lion House Rolls
2 cups warm
water
2/3 cups
nonfat dry milk
2
tablespoons dry yeast
¼ cup sugar
2 teaspoons
salt
1/3 cup
shortening (butter or margarine)
1 egg
5 ½ cups
flour, all purpose
In a large
bowl combine water and milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar,
salt, shortening, egg and 2 cups of flour.
Mix on low speed until ingredients are wet, then turn to medium speed
and mix for 2 minutes.
Stop the
mixer and add 2 more cups of flour and mix again. The dough will be getting stiff and you may
need to remove the bowl from the mixer and mix in the remaining flour by
hand. Add approximately ½ cup flour at a
time. The dough should be soft, not
overly sticky and not stiff. Scrape the
dough off the sides of the bowl and pour approximately one tablespoon of
vegertable oil all around the sides of the bowl. Turn the dough over in the bowl so it is
covered in oil. This helps prevent the
dough from drying out.
Cover with
plastic and allow to rise in a warm place until doubled in size. Sprinkle a cutting board with flour and put
the dough on the flour. It is now ready
to roll out and cut into desired shape and size. Place on greased baking pans. Let rise in a warm place until the rolls are
double in size. Bake in a 375 degree
oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 ½ dozen rolls
*I didn’t
have nonfat dry milk so I used 2/3 cups milk and reduced the water to 1 1/3 cup
– my rolls turned our perfect.
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