Lion House Rolls . . .

Thanksgiving is over, the dishes are done, the left-overs are in the fridge, and the scales put away for a week or two... ;0)  We had a great time, although I didn't even take one picture, very strange for me!  But we had a wonderful time at my daughters home this year.  Her husband makes the best turkey, and she makes the best stuffing, that's all I need... that and rolls.   

I made the rolls this year and seriously, who does not love a fresh roll right out of the oven?  There is just something about warm bread that warms my soul.  

I used the, Lion House roll recipe, it's so good, and super easy to make...not so easy to roll like they do, but you can make it into any roll that you want, they make wonderful crescent rolls.  I made two batches for Thanksgiving, because you have to leave a bag with the hostess, and it's really important to have a turkey sandwich on a roll before you go to bed...or maybe the next day...right?  :0)

The Lion House is in, Salt Lake City, Utah, and is famous for these mouth watering rolls, they are so delicious.  I'm not sure if they're delicious because of the way they're rolled,  or if after all the fun of flipping and rolling them, they just taste better, who knows, but I love them.

The Lion House was built in 1856 by Brigham Young.  The home gets it's name from the stone statue of the lion over the front door.  This gorgeous home was once home to Brigham Young and his large family, so it's very old with lots of history.

This is one of the rooms in the Lion House.  It's the same room that my daughter and her husband had their wedding dinner in, it's just beautiful with it's pointed windows, with their original wavy glass.  This photo was taken at my Aunt and Uncle's 50 wedding anniversary dinner.  

Back to the rolls.  These rolls just look so pretty, especially right out of the oven.  I should have put butter over the top of them after they came out of the oven, but really, they don't need it, as they have butter slathered on them before you roll them up.  Although it would have made them shiny and lovely.

I copied  this recipe from, Jodi, at 5 Boys Baker, because hers was already typed out, and it has a video of how to roll these wonderful rolls included in the directions! 

Ingredients

• 2 cups warm water
• 2/3 cup instant nonfat dry milk
• 2 tablespoons dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter, softened (5 1/3 tablespoons)
• 1 egg
• 5 to 5 1/2 cups all purpose flour or bread flour
• 3 to 4 tablespoons Melted butter

Instructions

1. In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
2. Add the yeast, sugar, salt, butter, egg and 2 cups of the flour. Using the dough hook, mix on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, ½ cup at a time, until the dough is soft and tacky, but not sticky. It will begin to pull away from the sides of the bowl.
3. Place the dough into a large bowl that has been sprayed with nonstick spray. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size.
4. Scrape dough onto a floured counter or cutting board. Turn dough over so it is floured on both sides and gently flatten to about 1-inch thick. Roll out to a rectangle 20 inches long by 8 inches wide. Brush the dough with melted butter. Using a sharp knife or pizza cutter, cut dough in half down the middle to make two strips about 4 inches wide and 20 inches long. Make cuts through strips of dough every 2 inches, making 20 pieces of dough.
5. Starting with short end, roll up each piece of dough with butter on the inside. Here is a great video showing how to cut and roll the rolls. Place each roll on a parchment-lined cookie sheet. Cover with a clean towel and let rise until double in size (about 1 to 1 1/2 hours)
6. Bake in a 375-degree oven for 15-20 minutes or until they are nicely browned.  Brush with melted butter while hot, if desired. 

Recipe Notes

I usually roll the dough as close to a perfect rectangle as I can and then take a pizza cutter and clean up the edges. Also, you can certainly roll this dough any way you'd like. Do whatever is easiest for you and/or your favorite way. 

Have a wonderful week!

Hugs and Love,

Barb