Lion House Rolls
Lion House Rolls - Hands-down my very favorite homemade roll recipe! Soft, fluffy and have a nice buttery taste. Perfect for the holidays or anytime you want an amazingly, delicious roll with dinner!
Lion House Rolls - Hands-down my very favorite homemade roll recipe! Soft, fluffy and have a nice buttery taste. Perfect for the holidays or anytime you want an amazingly, delicious roll with dinner!
- Carbohydrate 1.15320111343616 g
- Cholesterol 0 mg
- Fat 0.138362222502202 g
- Fiber 0.632944445722615 g
- Protein 1.15021666899781 g
- Saturated Fat 0.0179588889251037 g
- Serving Size 1 1 Serving (46g)
- Sodium 1165.82489223387 mg
- Sugar 0.520256667713549 g
- Trans Fat 0.0430055556427754 g
- Calories 9 calories
Step-by-step
- In a large bowl of an electric mixer, combine the water and milk powder and stir until the milk dissolves. Sprinkle the yeast on top and let it sit for a few minutes. Then add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. 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 1/2 cup of flour and mix again (this can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. It is not necessary to use the entire amount of flour.
- Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size.
- Sprinkle your counter with flour and put the dough on the flour. Roll out and cut into desired shape and size of rolls. Place on lightly greased baking pans. Let rise in a warm place until the rolls are double in size (approx. 1 hour).
- Bake homemade rolls at 350 for 12-15 minutes or until browned. Brush with melted butter when taken out of the oven.
Using nonfat dry milk solids in enriched dough provides extra lactose and protein that browning requires without adding excess liquid. Dissolving the milk powder in warm water before dusting dry yeast across the surface ensures uniform hydration. When incorporating five cups of flour, stage the additions rather than dumping everything in at once. Mixing the first four cups in two separate two-minute intervals develops the gluten network gradually while preventing the motor from overheating under a heavy load. Hand-kneading the final half-cup allows tactile assessment of moisture levels, ensuring the dough remains soft and tacky without clinging excessively to fingers.
Coating the interior of the mixing bowl with vegetable oil stops a dry crust from forming during the primary fermentation phase. Dividing the risen mass requires a light dusting of flour on the work surface to avoid tearing the delicate gluten strands. Scaling individual portions accurately guarantees even baking times across the sheet pan. When adapting this yield for larger gatherings, maintain the precise ratio of yeast to liquid to prevent fermentation rates from accelerating uncontrollably.
Coating the interior of the mixing bowl with vegetable oil stops a dry crust from forming during the primary fermentation phase. Dividing the risen mass requires a light dusting of flour on the work surface to avoid tearing the delicate gluten strands. Scaling individual portions accurately guarantees even baking times across the sheet pan. When adapting this yield for larger gatherings, maintain the precise ratio of yeast to liquid to prevent fermentation rates from accelerating uncontrollably.
