Lion House Rolls Recipe

This recipe was shared by Melanie Ellsworth. Thank you!

Lion House Rolls

2 cups hot tap water

1/3 cup sugar

2/3 cup powdered milk

1/3 c butter, softened

2 ½ tsp salt

5 cups flour

2 eggs

2 heaping Tbsp yeast

1 more cup flour

Directions:

Mix first six ingredients in bread mixer.  Make sure to tap the flour down in the cup to give you a full cup.  Mix 1 minute on Medium speed.  Add eggs, yeast and one more cup flour. Scrape sides of bowl to get mixture down by mixing hooks.

Mix on high for a full five minutes.  Dough will be sticky and stretchy.  Cover and let rise in mixer 30 minutes.  Pull dough out and punch down a little and divide into 30 pieces.  I divide into thirds and then divide into halves and then into 5.  Roll each ball and place on greased or sprayed jelly roll pan.  Let rise 30 minutes in pan before baking.

Bake at 340 for 22 minutes.  The original recipe is 350 for 20-25 but I have found I liked 340 better.  Butter the tops immediately after you take them out of the oven. 

Also – once I didn’t have butter and used one stick of margarine instead of the 1/3 cup butter – it worked great! Melanie

This is a Youtube video on how to make the Lion House Rolls, demonstrated by the Lion House Head Baker.

(I did some research and found a variation for Orange Sweet Rolls. Here is the recipe. R)

Orange Sweet Rolls

Ingredients:

• 1 recipe dough for Lion House Dinner Rolls
• ½ cup butter, melted
• Zest from two oranges
• ¼ cup sugar
• 1 recipe Orange Icing (see below)

Method:

After dough for Lion House Dinner Rolls has risen the first time, roll dough to rectangle about ¼ inch thick. Combine melted butter and orange zest in a small bowl; brush over dough. Sprinkle with sugar. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet. Allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing. Makes 18 rolls.

Orange Icing

Ingredients:

• 1 ½ cups powdered sugar
• 2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
• 2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half

Method:

Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.