Tuesday, January 15, 2013

Lion House Rolls.

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.