Lion House Rolls

If you are familiar with Salt Lake City, Utah, you may have heard of The Lion House Restaurant downtown. This restaurant is particularly known for their amazing rolls. Pretty much, Lion House Rolls are The Standard of rolls, and they deserve that reputation. They are fluffly, moist, and perfect. YUM!
If you are making rolls to go with your Christmas dinner next week, these would be a great option!

Lion House Dinner Rolls

Submitted by Erin ~  The Sisters Cafe

Printable recipe here

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.  (Dough may be used for breadsticks as well – 375° for ~10 minutes.)
This is what they look like when they are rolled up and placed on a cookie sheet to rise. 

 

 From The Lion House cookbook.