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Lion House Rolls

These yeast rolls are stolen from a popular tourist restaurant called the Lion House. Nonfat dry milk powder is mixed with water instead of using milk to help make these rolls light and fluffy. After the first rise, the dough is rolled into a rectangle, and then cut into smaller rectangles that are rolled up for the second rise. Once the rolls are finished baking, they are brushed melted butter.
Course Bread
Prep Time 10 minutes
Cook Time 20 minutes
Rising Time 2 hours
Servings 24 rolls

Ingredients

  • 2 cups warm water
  • ⅔ cup Instant nonfat dry milk
  • 2 tbsp dry yeast 2 packets
  • ¼ cup sugar
  • 2 tsp salt
  • ⅓ cup butter softened (5 ⅓ tbsp)
  • 1 egg
  • 5 to 5 ½ cups AP flour

Instructions

  1. Add yeast to mixture and whisk together. Let proof for 5 minutes. Then add sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes.
  2. Stop the mixer and add 3 more cups of flour, then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will start getting stiff.
  3. Add ½ cup flour and mix again, by hand or with mixer. Scrape the dough off the sides. Pour 1 tbsp vegetable oil all around the bowl. Place dough in bowl, turn to coat. Cover and allow to rise 1 hour.
  4. Sprinkle counter with flour. Roll dough into rectangle ¼ inch thick, brush with melted butter (~ ¼ cup). Cut the rectangle into smaller rectangles 2x4 (smaller than a dollar bill).
  5. Roll up the rectangle and place on greased parchment lined baking sheet. Cover and let rise 1 to 1 ½ hours.
  6. Bake at 375 F for 15-20 minutes. Browned to desired doneness, brush with salted butter while hot.