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Friday, March 27, 2009

Lion House Rolls

2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk
2 Tbl. yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening
1 egg
5-5 1/2 cups flour, all purpose works fine but bread flour is better if you have it
1. In a large mixing bowl, combine water and milk powder till dissolved. Add yeast, then sugar, salt, shortening, egg, and 2 cups flour. Mix on low speed for 2 minutes.
2. Add 2 more cups of flour and again mix on low for 2 minutes.
3. Add remaining 1- 1 1/2 cups of flour, 1/2 cup at a time until dough pulls away from the sides of the mixing bowl. (The dough should be soft but not overly sticky.
4. Remove dough from bowl coat with oil, return to bowl, cover and allow to rise till doubled. (you can skip this step if using SAF instant yeast)
5. Sprinkle your counter with flour or canola oil, which ever you prefer, and roll out dough. You can cut these into any shape you prefer. (I cut rectangles and rolled them like you would a cinnamon roll)
6. Place rolls on a greased cookie sheet and cover allowing them to rise till doubled again.
7. Bake rolls for 8-12 minutes, depending on shape, at 375 degrees.
(I yielded 2 dozen with this recipe)
*These are good but I'm still a fan of my "knot roll" recipe.