LION HOUSE ROLLS #thanksgiving #dinner

Lion House Rolls are known the world over for their mind boggling surface and flavor. I've made this Lion House supper move formula so often that I've adapted a few deceives that I will impart to you in the ways. Extraordinary for Thanksgiving, Easter, or any event.

The Lion House Rolls are my preferred moves HANDS DOWN! On the off chance that you aren't acquainted with the Lion House, it is an eatery in Utah that is known for its nourishment and particularly its rolls. Everything on the Lion House menu is astounding yet my preferred formula is as yet their rolls.

They are so damp and the surface is astonishing. Last time I was visiting my sister Shelly in Utah she made these. I think she made her moves additional huge on the grounds that she just got 12 turns out of the bunch. Envision how huge those would be. I sat and eating my roll and thinking there couldn't be a superior move formula in the entire world.

Also Try Our Recipe : CREAMY GARLIC PARMESAN MUSHROOMS

INGREDIENTS

2 cups warm water
2/3 cup instant nonfat dry milk (like Nido or Nestle)
2 Tablespoons active dry yeast (around 2 packages - if you use 2 it's just under 2 Tablespoons but it works)
1/4 cup sugar
2 teaspoons salt
1/3 cup butter softened (5 1/3 tablespoons - plus more for brushing the rolls after baking.)
1 large egg
5 to 5 1/2 cups all-purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)

INSTRUCTIONS

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
Add the yeast to this mixture while water and milk is still warm. I let the yeast proof (dissolve and start to react) for a couple of minutes. It helps to cover it with a towel to get it to proof. It should look foamy (see Notes for more information).
Next, 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 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.
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 too stiff. It should be pulling away from the sides of the mixer. That's how I know it has enough flour (It is not necessary to use the entire 5 1/2 cups of flour but that's how much I use). 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 a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an hour).
Sprinkle a cutting board or counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.
You can roll these into crescent rolls or do it the traditional Lion House way. For the Lion House way: Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.
You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles. See the video above for clarification.
Then you roll them into the Lion House shape which is rolled with the tail of the roll touching the baking sheet (see pictures above) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).
Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned. This definitely depends on the size of your rolls. Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls.