Wednesday, November 21, 2012

Lion House Rolls

These rolls are to die for. It is hard to imagine anything more delicious. Now you could cheat and swing by any Deseret Book and buy a package of "real" Lion House Rolls, but nothing beats fresh from the oven!

Lion House Rolls 
(this recipe may not be exact from their cookbook, but it's close enough!)

2 tablespoons yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
5-6 cups of all purpose flour (King Arthur is the best)

Combine yeast, warm water and sugar in mixing bowl and cover until yeast is frothy, about 2-3 minutes. Stir in butter, egg and salt. Add flour, one cup at a time until soft dough forms and begins to pull away from the side of the bowl. (I use a Bosch, but you could also mix with a spoon and knead by hand). Dough should be very soft but not sticky.

Cover and let rise in a warm place until double in size.

The true Lion House roll shaping technique can be found here. I prefer just rolling them in small balls and placing two together in a greased muffin tin, or rolling large balls side by side in a greased baking pan.

Whatever shaping method you use, let rolls rise in warm spot until double in size. Bake in preheated 375 degree oven for 15-20 minutes.

Makes about 2 dozen fluffy pillows of dough.

*This dough is also fabulous for making sweet rolls!

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