lion house rolls

Soft Lion House Rolls that will make your mouth dance with joy at their fluffiness. You can easily make these with a few ingredients.

Homemade Lion House Rolls Recipe (and Honey Butter)

Tablespoons yeast

water (warm)

sugar

butter (softened)

salt

dry milk

flour

vanilla

honey

Dissolve yeast in water.

Add all ingredients except 3-4 cups of flour in a bread mixer.

Mix until smooth.

Gradually add the remaining flour.

Don&#039;t knead. (Mix for about 30 seconds after last cup of flour.)

Place dough in a greased bowl, cover with a towel or plastic wrap and let rise until doubled, about an hour. (My friend lets hers rise in the oven for quicker rising - Preheat oven to 350 degrees for 1 minute, then turn off the oven and place dough in the oven. So it never reaches 350 - it just starts to heat and then holds in the heat after one minute of heating up. be sure to cancel the oven before sticking the dough in.)

Punch dough down.

Flour your surface and place dough onto it. (Some people like to oil their surface)

Divide dough into 3 equal sections.

Roll each section into a circle (about 12 inches in diameter) and cut each circle into 12 slices  (like a pizza).

Roll each slice from biggest end to smallest end (like a croissant) and place on a greased cookie sheet (they can all fit on one large cookie sheet).

Cover and let rise until doubled.

Bake at 400 degrees for 15 minutes. (I&#039;ve found that in my oven, they need to cook at 375 degrees so they don&#039;t burn on top. And I always rub them with butter as soon as they&#039;re out of the oven.)

Whip butter, add vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes 1 ½ cups.

Honey Butter

Lion House Rolls are known around the world for their incredible texture and flavor.&nbsp; I&#x27;ve made this Lion House dinner roll recipe so many times that I&#x27;ve learned some tricks that I will share with you in the directions. Great for Thanksgiving, Easter, or any occasion.

Lion House Rolls

water

dry milk ((like Nido or Nestle))

Tablespoons active dry yeast

butter

all-purpose flour flour

In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.

Add the yeast to this mixture while water and milk is still warm. Let the yeast proof (dissolve and start to react) for a couple of minutes. It helps to cover it with a towel to get it to proof. It should look foamy (see Notes for more information).

Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.

Add up to 1/2 cup of flour. You might not need to add it all just slowly add it until the dough starts to pull away from the sides of the bowl if using a mixer. This can be done by hand as well. The dough should be soft, not overly sticky, and not too stiff. Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an hour).

Sprinkle a cutting board or counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.

You can roll these into crescent rolls or do it the traditional Lion House way. For the Lion House way: Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.

You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles. See the video above for clarification.

Then you roll them into the Lion House shape which is rolled with the tail of the roll touching the baking sheet (see pictures above) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).

Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned. This definitely depends on the size of your rolls. Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls.

I made these last year to take to my in-laws for Thanksgiving. Guess who has been asked to bring the rolls again this year? My in-laws are made-from-scratch die-hards &amp; refuse to let anyone bring food for Thanksgiving. A request for these home-made rolls from my kitchen is a huge deal! Thanks for the brownie points! =)

I ABSOLUTELY LOVE THESE ROLLS!  THE ONLY THING I DO A LITTLE DIFFERENT IS TAKE A COUPLE TEASPOONS OF THE SUGAR AND ADD IT  TO THE DRY MILK, WATER AND YEAST.  IT JUST REALLY HELPED THE YEAST ALONG.  IDK WHY MY YEAST WASN'T ACTIVATING ---BUT AFTER 20 MINUTES IT DIDN'T FOAM SO I ADDED A LITTLE SUGAR AND BAM!   SO I HAVE JUST DONE IT THAT WAY EVERYTIME. IT COULD HAVE BEEN MY YEAST, I HAD IT VACUUM SEALED IN THE FREEZER FOR AWHILE.  BUT THIS TRICK WORKS GREAT! 
SOMETIMES I'LL ADD A LITTLE GARLIC AND SHREDDED CHEESE TO THE MELTED BUTTER TO MAKE DELICIOUS GARLIC ROLLS.
 THANK YOU FOR SHARING YOUR AMAZING RECIPE!

https://content.jwplatform.com/videos/7X8FWxZi.mp4

Lion House Rolls are known around the world for their incredible texture and flavor. I've made this Lion House dinner roll recipe so many times that I've learned some tricks that I will share with you in the directions. Great for Thanksgiving, Easter, or any occasion.

These Lion House Banana Muffins are the best, top it off with a simple almond-flavored glaze- with or without it, it&#039;s still yummy.

Lion House Banana Bread Muffins with Almond Glaze Recipe

butter ((or margarine))

eggs

bananas (3-4 bananas)

milk

lemon juice

baking powder

baking soda

nuts ((optional - I like walnuts best!))

Tablespoons milk

almond extract

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and sugar together.

Add eggs into mixing bowl and beat. Add in mashed bananas, milk, and lemon juice.

In a separate bowl, combine dry ingredients and  then add to wet ingredients. If using, fold in nuts.

Bake in well-greased bread loaf pan for 1 hour at 350 degrees F. Makes 1 loaf.

If Baking Loaf:

Bake in greased muffin tins (or use baking cups) for about 20-22 minutes. This recipe will make about 16 muffins.

If Making Mini Muffins:

Bake in greased mini muffin tin (or use mini baking cups) for about 11-13 minutes. This recipe will make about 48 mini muffins.

To make optional glaze:

Mix together powdered sugar with milk and almond extract until smooth. Drizzle on top of muffins or loaf of bread. I like to put the glaze on while the muffins are still warm so that it melts into the bread.

If Making Muffins:

Lion House Rolls are buttery and super soft,  and are perfect for soaking up delicious soups, sauces and gravy. Your family will love them!

¼ cup whole milk (warmed but not hot)

active dry yeast (2 ¼ teaspoons)

unsalted butter (softened)

all-purpose flour

butter (melted for brushing)

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.

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.

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.

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.

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.

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.

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.

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.

https://content.jwplatform.com/videos/andXQmX9.mp4

Lion House Rolls are buttery and super soft, the perfect vehicle to soak up delicious soups, sauces and gravies. Your family will love them!

Lion House Rolls.mp4

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