Delicious fluffy, soft, buttery Lion House Rolls. Perfect for any occassion.
We love these rolls and I make them all year long. They are especially a favorite during the holidays. Slather them with some butter, dip them in your gravy, however you like to eat them is the perfect way. I made some the other day and quickly took a fast photo before they were gone, they defintiely don’t last long around here.
Add them to your holiday menu this year and enjoy!
Lion House Rolls
1 hour rise time
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, stir and let it sit for a few minutes, or until the yeast has started to pouf.
Next add the sugar, salt, butter, egg and 2-3 cups of the flour. Using a mixer with a dough hook (c, mix on low speed. Then turn to medium speed and mix for 2 minutes.
Stop the mixer and add 2 more cups of flour and 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 until the dough is soft. It should not be overly sticky or stiff.
Scrape the dough off the sides of the bowl and add 1 Tablespoon of vegetable oil 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 (about 1 hour).
Sprinkle your counter with flour and put the dough on top. 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 (about 45 minutes).
Bake homemade rolls at 350°F for 12-15 minutes or until browned. Brush with melted butter when taken out of the oven.