Here you will learn the success and the Secrets of How To Make Lion House Dinner Rolls : Light And Fluffy. These Dinner Rolls are so soft and light in texture, buttery, with a slight sweetness and are easy to make . Read on…..
Learn How To Make Lion House Dinner Rolls : light And Fluffy
Sometime people get intimidated at the thought of making any kind of homemade rolls or breads. I understand why but really it is easier than you think my belief is if you can read you can follow a recipe and have success
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In reading reviews of recipes many people take a recipe and add their own take. They change the ingredients, change the instructions and then wonder why they were not successful. Recipes are designed the way they are for a reason. Baking is all about chemistry and how ingredients combined react to each other. Change it and you get different results, not always successful ones.
Ingredients you will need
- active yeast
- all purpose flour
- kosher salt
- butter
- granulated sugar
Helpful Hints to Succeed Making Lion House Dinner Rolls
You will need active yeast for this recipe. I always make sure my date has not expired. I also take the time to allow the yeast to “bloom” to make sure it is active. This also allows it to get a head start on the yeast starting to develop and help to make a god rise in the dough
Roll out your long rectangles . Do not make them to thin. Each ball of dough will make 5-6 rolls. That gives you about 20-24 rolls
How to Make your Lion House Dinner Rolls
To scald the milk, pour the milk into a small sauce pan and heat on medium heat until small bubbles form around the outside of the pan right before the boiling pint.
Remove from the heat when the bubbles form and allow to cool to about 110 degrees
When milk cools enough and reaches 110 degrees add the sugar and yeast and allow yeast to dissolve for about 3-5 minutes to allow the yeast to “bloom”. You will see a slight foam on the top of the milk. This gets the yeast started working and tells you the yeast is active and will work to raise the dough.
Add the 4 tablespoons of melted butter, salt and eggs and mix together in your kitchen stand mixer with the hook attachment.
Add the flour slowly one cup at a time until well mixed. The dough will still be sticky. That is ok because you will be adding more flour after it rises when you shape the rolls. It should still be sticky enough to pull away from the sides of the bowl and when you pull it with your finger it should spring back. If it is too sticky add one tablespoon of flour at a time to reach the desired result. The dough will lose some of its stickiness as it rises and you can add a little more when you roll it out after it rises it it needs it. I would rather have it be stickier than too dry which would result in a denser bread or roll.
After your dough is well blended continue to run your stand mixer for about 8-10 minutes to knead the dough. Kneading the dough incorporates air into it that helps the dough rise and makes sure all your ingredients are perfectly mixed together. Its purpose is to form gluten. It warms and stretches the gluten that helps to create an elastic dough by helping the proteins to line up and form gluten strands. If you under knead your dough, it will break easily be floppy and loose and won’t hold shape.
Let your dough sit a few minutes while you prepare your bowl. Grease a large bowl and place your dough in it and cover with a tea or dish towel. Place in a warm spot to rise for about 1 -1 1/2 hours until it is doubled in size. I place my dough in my warm oven by turning it to 170 degrees for one minute only and that brings the temperature of the oven up enough to make a cozy warm spot for the dough to rise. DO NOT ALLOW TEMPERATURE TO GET TO 170 DEGREES. This will kill your yeast.
Leave your dough in that warm spot until it doubles in size.
Grease two baking sheet pans or line them with parchment paper and set near your working station
Remove the dough and place it on a floured surface or large cutting board.
Cut your dough into 4 pieces and form a round ball.
Take one ball of dough and roll it out into a rectable about 6″10″
Take a sharp knife, or pizza cutter and cut into 6-7 long pieces
beginning at the short end rolls each piece up to make a small roll.
Place your rolls on a well greased baking sheet pan. or parchment paper
Continue with each ball of dough until you have cut and rolled all your pieces.
Cover with a towel again and allow to rise in a warm spot again until doubled in size about 30-45 minutes
Pre heat oven to 325 degrees
Uncover rolls and brush your egg wash all over the rolls. This helps them have a nice even golden color and a slight shine to them
Place the Lion House dinner rolls in the oven and bake until golden brown- about 20-25 minutes
Remove from the oven when done and brush with the rest of your melted butter – the other 4 tablespoons
Now isn’t that easy and delicious!
Lion house Dinner rolls
Ingredients
- 4 1/2 cups flour plus a tablespoon or two if needed-I use Bob's organic unbleached flour
- 2 envelopes rapid rise yeast or 4 1/2 teaspoons
- 8 tablespoons butter - 8 tablespoons of butter divided into two parts melted 4 tablespoons and 4 tablespoons
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 1/4 cups milk scalded scalded
- 1 egg wash one egg beat together with one tablespoon of water
Instructions
- To scald the milk, pour the milk into a small sauce pan and heat on medium heat until small bubbles form around the outside of the pan right before the boiling pint.
- Remove from the heat when the bubbles form and allow to cool to about 110 degrees
- When milk cools enough and reaches 110 degrees add the sugar and yeast and allow yeast to dissolve for about 3-5 minutes to allow the yeast to "bloom". You will see a slight foam on the top of the milk. This gets the yeast started working and tells you the yeast is active and will work to raise the dough.
- Add the 4 tablespoons of melted butter, salt and eggs and mix together in your kitchen stand mixer.
- Add the flour slowly one cup at a time until well mixed. The dough will be sticky. It should still be sticky enough to pull away from the sides of the bowl and when you pull it with your finger it should spring back. If it is too sticky add one tablespoon of flour at a time to reach the desired result. The dough will lose some of its stickiness as it rises and you can add a little more when you roll it out after it rises it it needs it. I would rather have it be stickier than too dry which makes a denser bread or roll.
- After your dough is well blended continue to run your stand mixer for about 8-10 minutes to knead the dough. Kneading the dough incorporates air into it that helps the dough rise and makes sure all your ingredients are perfectly mixed together. Its purpose is to form gluten. It warms and stretches the gluten that helps to create an elastic dough by helping the proteins to line up and form gluten strands. If you under knead your dough, it will break easily be floppy and loose and won't hold shape.
- Let your dough sit a few minutes while you prepare your bowl. Grease a large bowl and place your dough in it and cover with a tea or dish towel. Place in a warm spot to rise for about 1 -1 1/2 hours until it is doubled in size. I place my dough in my warm oven but turning it to 170 degrees for one minute only and that brings the temperature of the oven up enough to make a cozy warm spot for the dough to rise. DO NOT ALLOW TEMPERATURE TO GET TO 170 DEGREES. This will kill your yeast.
- Leave your dough in that warm spot until it doubles in size.
- Grease two baking sheet pans and set near your working station
- Remove the dough and place it one a floured surface or large cutting board.
- Cut your dough into 4 pieces of equal size and form a round ball.
- Take one ball of dough and roll it out into a rectable about 6"10"
- Take a sharp knife, or pizza cutter and cut into 6-7 long pieces
- beginning at the short end rolls each piece up to make a small roll.
- Place your rolls on a well greased baking sheet pan online with parchment paper
- Cover with a towel again and allow to rise in a warm spot again until doubled in size about 30-45 minutes
- Pre heat oven to 325 degrees
- Uncover rolls and brush your eggs wash all over the rolls. This helps them have a nice even golden color and a slight shine to them
- Place your Lion House rolls in the oven and bake for abou 20-25 minutes until golden brown
- Remove from the oven when done and brush with the rest of your melted butter - the other 4 tablespoons
Nutrition
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My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!
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