Friday, September 17, 2010

Lion House rolls

These amazing rolls have a special significance for me. We served them at our wedding luncheon (which was at the Lion House), my parents and my sister had their wedding receptions at the Lion House and my Great Grandma lived there!

5 to 5 1/2 cups flour
2 cups warm water
2/3 cup dry milk
2 tsp. active dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup butter, melted
1 egg

Add 3 cups flour and all other ingredients to bread mixer and mix for 5 minutes with the paddle attachment, until very elastic. Add remaining flour a little at a time until desired consistency (still a little sticky). Place in a greased bowl, cover and let rise until double (2-3 hours). Punch down. Divide dough into 3 sections and roll each section of dough into a long rectangle. Using a pizza cutter, cut dough into long rectangles about 2 1/2 inches wide, roll up and place, seam side down on a lightly greased cookie sheet. Can also roll dough into 3 circles, then cut into triangles and roll into crescent shapes. Cover loosely with a towel and let rise an additional 40 minutes. Bake for 15-18 minutes at 375〫F. or until golden.  Makes 3-4 dozen rolls.

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