Monday, May 6, 2013

Lion House Rolls

These rolls are a big hit in my husband's family for just about any occasion. They have them every Thanksgiving and Christmas without fail and sometimes they manage to prevail on my husband's mom to make them just randomly throughout the year.  I made them last year for Thanksgiving for my husband since it was our turn to spend it with my family (my family does not have a tradition of rolls, we figure stuffing, mashed potatoes, sweet potatoes, cranberry sauce, pie, etc. is enough carbs for the day...why add one more?) and ever since making them the first time I have realized how quick and easy they are to make. They are really delicious, and very versatile for pretty much any occasion.

The recipe actually comes from a restaurant in downtown Salt Lake City called The Lion House, and is very famous through all of Utah, and the LDS/Mormon community. You'd think that means it's a special secret recipe, but it's actually a pretty standard white roll recipe. It turns out very soft, and it's just a very good go-to roll recipe.

Tonight it served as the pulled pork sandwich roll. I made them slightly over sized this time (Partly on purpose, partly accidentally. They turned out bigger than I had planned.) and they worked very well for our dinner.

So however you decide to serve them, I hope you love them as much as our family does.

Lion House Rolls

2 c warm water
2/3 c nonfat dry milk
1 egg
2 tsp salt
1/3 c melted butter
1/4 sugar
5 1/2 c all purpose flour

In your stand mixer, combine water and dry milk.  Add yeast and sugar and let stand 3-5 minutes. Blend together using dough hook. Add egg, melted butter, and 2 c of the flour.  Mix the flour in til every thing is wet and then raise the setting to medium and continue to mix for 2 minutes.  Add 2 more cups and repeat process. Keep going until all flour is added.

Spray the top of the dough with some cooking spray and then cover with plastic wrap and let raise to double size (takes about 45 minutes).  When risen, spray hands with cooking spray and then make small balls from the dough and place on a baking sheet about 1/2 inch apart. Should make about 20 rolls, or 12 over sized ones. Let raise again, 20-30 minutes, and then bake at 375 for 15-20 minutes.

When done baking, brush with butter to keep them from getting hard.  These are delicious warm but also great the next day. Enjoy!

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