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Sunday, April 3, 2011

Lion House Rolls

One of my friends recently had to go to Salt Lake City, Utah, for a business trip. While there his co workers decided to take him out to their favorite restaurant; The Lion House Restaurant. They said that they were super famous for their rolls. I swear, my friend could not stop talking about these, for weeks, after he returned. Being curious by nature, I looked them up and was glad to see many recipes out there on the Internet.

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These are a bit tedious to make and are so original because of there shape. Rolled like a crescent, but not shaped like one. So, make sure you have most of the day to make these. As, for them being famous; I can totally understand why, since they are so fluffy, moist and pillowy soft. Dinner roll HEAVEN!

Lion House Dinner Rolls
printable version

2 c. warm water
2/3 c. nonfat dry milk (instant or non-instant)
2 Tb yeast
¼ c. sugar
2 tsp salt
1/3 c. butter or shortening
1 egg
5 to 5 ½ c. all purpose or bread flour


Combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ c. flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.) Place dough in a greased bowl; turn to coat. Cover and let rise until double in size.

Turn dough over on floured surface so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick. Cut dough in half the long way, to make two 4 inch strips. Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down. Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls.

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5 comments:

Cozy Home Scenes said...

I've always loved rolls and those look mouth watering. I've never seen rolls shaped like that either. Thanks for sharing!

Brenda said...

I've heard of these rolls, but I've never made them (or tried them). I love the shape. Thanks for the warning, I'd better wait for a flex day to make these, lol!

Jori said...

I am SO excited to follow your blog! Your recipes look amazing. I have a Lion House cookbook, but have never tried the rolls. I am going to have to give them a whirl. :)

Cindy said...

Jori- thanks for following, I appreciate it!

ButterYum said...

Lovely photo - always looking for another good roll recipe. Thanks for sharing this one.

:)
ButterYum