Lion House Rolls

Step 1

Add the warmed 1 ¼ cup whole milk, 1 packet active dry yeast and ¼ cup granulated sugar to the bowl of a stand mixer, cover with a towel, and let it rest for about 5 minutes, the mixture should become frothy.

Step 2

When the yeast is ready, add ½ cup unsalted butter, 1 large egg, 3-4 cup all-purpose flour and 1 ½ teaspoons salt. Fit the mixer with the dough hook attachment and mix at medium-low speed until the dough begins to come together.

Step 3

As the dough comes together, you may need to add more flour; start with a few tablespoons at a time until the dough begins to pull away from the bowl. When the dough is formed, increase the speed to medium and mix for an additional 3-4 minutes.

Step 4

Lightly oil a large bowl with 3 teaspoons butter or vegetable oil. Add the dough to the bowl, cover, and let it rest for about an hour until it doubles in size. While the dough rests, line a baking sheet with parchment paper and prepare a clean work surface where the dough can be rolled out.

Step 5

When the dough is doubled in size, dump it onto a lightly floured surface. Roll the dough into a 12x15-inch rectangle. Brush the melted butter onto the surface of the dough slab.

Step 6

Cut the slab into four sections, in half vertically and then horizontally. Then, cut each of these quarters into three rectangles. They should be about 2 ½x6-inches.

Step 7

Roll the little rectangles up and place them, seam side down, on the parchment-lined baking sheet about 2 inches apart. Cover and let the rolls rise for 45minutes-1 hour. The rolls should be larger and fluffy but not touching.

Step 8

While the rolls rise, preheat the oven to 375 degrees Fahrenheit. When the rolls are ready, bake them for 15-20 minutes until they are golden brown. Remove the rolls from the oven and brush the tops with additional butter.