Lion House Rolls

I don't know why it's taken me so long to make these. I think the only time I try a new recipe is for company--which is risky, but that's the way I roll. Anyway, this comes off of the blog of a dear young women's leader I had in my youth, Sis. Bryant. I have to say, they were delicious. I could tell as soon as I let down the dough after the first rise that they would be soft and delish.

Lion House Rolls
This recipe makes 3 dozen.

2 cups Warm Water (110-115 degrees)
2/3 cup Non fat dry milk
2 tablespoons Dry Yeast
1/4 cup Sugar
2 teaspoons Salt
1/3 cup butter, shortening, or margarine (I always use butter or margarine)
1 egg
5-6 cups all purpose flour or bread flour (I use bread flour)

In a large mixing bowl, combine water and yeast until yeast dissolves. Add non fat dry milk, sugar, salt, butter, egg, and 2 cups of flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed, the dough will be smooth. Mix by hand another 1-2 cups of flour; dough will be getting stiff and remaning flour may need to be mixed 1/2 cup at a time after the first 3-4 cups of flour. Dough should be soft, not overly sticky, and not stiff. It is not necessary to use the entire amount of flour. The dough will be smooth and elastic. I knead it for 5 minutes, adding a little bit of flour if needed.

Place dough in a well greased bowl (I use shortening), cover with plastic wrap, and then a warm wet towel. Place the bowl someplace warm until double in size (about an hour). Push down dough and knead it for 1 minute with a little bit of flour. Divide dough in 3 sections. Roll out dough into a circle. With a pizza cutter (or a sharp knife) cut out 12 triangles. Starting with the wide end of the triangle, roll up dough into a crescent, tucking the small end underneath the roll (so it won't unravel when it rises). Repeat process and place onto a greased cookie sheet and allow to rise and double in size (about 30 minutes or so).

Bake at 375 degrees for 15-18 minutes, or until light or golden brown. Brush with melted butter right after they come out of the oven. Makes 3 dozen or 1-1/2 dozen if you want them to be bigger.


*Hope's Notes:

Yeast: I use SAF Perfect Rise Yeast, you can buy it at Williams-Sonoma. It's not that expensive. It comes in a little box. It's the best I've ever used, and haven't looked back.

Butter vs. Shortening: I made this recipe with butter and with shortening. It was way better with butter or margarine than it was with shortening.