Directions: |
Directions:Proof yeast. In a large bowl of an electric mixer, combine 2 cup warm water and 2/3 cup milk powder and stir until the milk dissolves. Sprinkle 2 tablespoons of yeast on top, stir and then cover with plastic. Let it sit for 5 minutes, or until the yeast has started to proof.
Add butter and egg. Next add 1/4 cup sugar, 2 teaspoons salt, 1/3 cup butter, 1 egg and 2-3 cups of the flour. Using a mixer with a dough hook (can also stir with a dough whisk), mix on low speed. Then turn to medium speed and mix for 2 minutes.
Add flour until dough develops. 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. Add approximately 1/2 cup of flour until the dough is soft and pulling away from the sides of the bowl. It should not be overly sticky or stiff.
1st rise. 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).
Shape into rolls. Sprinkle the counter with flour or use a baking mat and put the dough on top. Roll out into a large rectangle. Brush with slightly melted butter if desired. Then cut into desired shaped rolls. For the lion house shape, divide dough into two and then roll each piece into a rectangle. Then cut smaller rectangles about 2×4". Then roll the dough up and place the tail on the baking sheet.
2nd rise. Place on lightly greased baking pans. Let rise in a warm place until the rolls are double in size (about 45 minutes).
Bake. Bake at 350°F for 15 minutes or until the tops and bottoms are lightly browned. Brush with melted butter when taken out of the oven. |
This recipe for Lion House Rolls is from