These rolls are fantastic! If you’re non familiar amongst the Lion House, it’s a historic edifice inwards Salt Lake City that is straight off a venue for exceptional occasions in addition to meetings, in addition to has a eating seat inwards the basement. Their nutrient is delicious in addition to homey in addition to comforting. The commencement fourth dimension I tried these rolls was at a marriage luncheon for a proficient friend, in addition to I loved every concluding bite! They are incredibly soft in addition to buttery in addition to flavorful, in addition to only all to a greater extent than or less perfect. Because I couldn’t halt raving nearly these rolls, my aunt gave me the Lion House cookbook for Christmas the twelvemonth Geoff in addition to I were married, in addition to I was thrilled to detect the curlicue recipe inside. Unfortunately, I was thence intimidated past times the idea of baking amongst yeast at the fourth dimension that I never got to a greater extent than or less to making them for myself… until now!
I was looking through my cookbook collection a few nights agone in addition to decided at that topographic point was no fourth dimension similar the acquaint to brand a batch of these lovelies. The rolls were truly relatively slow to make, in addition to turned out beautifully on the commencement try. I mean value the telephone commutation amongst whatsoever breadstuff is to non over-flour the dough. That’s a error I made when I commencement started baking amongst yeast, in addition to it led to a lot of disappointing results. Just add together a lilliputian at a fourth dimension until the dough is only theater plenty to live on manageable but nevertheless soft in addition to slightly sticky. These rolls are delicious in addition to perfect for whatsoever occasion!
Lion House Rolls
2 cups warm water
2/3 loving cup nonfat dry out milk
2 tablespoons yeast (I e’er work active dry out yeast)
1/4 loving cup sugar
2 teaspoons salt
1/3 loving cup butter, softened
5 – 5 1/2 cups flour (I used all purpose, but breadstuff flour would every bit good work)
2 tablespoons butter, melted, addition to a greater extent than for brushing on hot rolls
In a large bowl or the bowl of a stand upwards mixer, dissolve the dry out milk inwards the warm water. Sprinkle the yeast in addition to a pinch of saccharide over the top, in addition to stir to combine. Let sit down 5-10 minutes, or until the yeast is bubbling. Add the sugar, salt, butter, egg, in addition to 2 cups of flour, in addition to mix to combine. Add some other 2 cups of flour in addition to mix until combined. Add the remaining flour, 1/4 loving cup at a time, in addition to knead until a soft in addition to smoothen dough forms. The dough should live on soft in addition to slightly tacky. Place the dough inwards a lightly oiled bowl in addition to allow rising until doubled, nearly 1 hour.
After the dough has risen, punch it down. Roll it out into a large rectangle that is 8 inches tall past times eighteen inches wide. Brush amongst 2 tablespoons melted butter. Using a pizza cutter or abrupt knife, cutting the rectangle inwards one-half lengthwise to shape 2 rectangles that are iv inches past times eighteen inches. Cut each rectangle into nine strips that are 2 inches broad past times iv inches tall. Starting amongst the brusk end, curlicue each strip of dough into a spiral, in addition to identify seam side downward on a lightly greased baking sheet. Repeat amongst remaining strips. Cover in addition to allow rising 30-60 minutes, or until doubled inwards size. During the concluding 15 minutes of rising time, preheat the oven to 375. Bake 15-18 minutes, or until lightly browned. Remove from oven in addition to brush amongst melted butter.
from the Lion House Classics cookbook