Lion House Rolls

Oh. Yum.  These are famous here in Utah, and for good reason.  You don’t have to roll them crescent style, as it says to in the directions.  You can also just roll them out and place them on a pan.  Lion House Dinner Rolls
from The Lion House

2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In an electric mixer, combine yeast and water. Let stand 5 minutes, until bubbly. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (or use the dough hook on your Kitchen aid). Return dough to an oiled bowl and cover to let rise until doubled.

Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet . Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes – until nicely browned. Makes 2-3 dozen rolls.


2 thoughts on “Lion House Rolls

  1. Pingback: Thanksgiving Recipes « Piece of Mind

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