First off, this is not one of my recipes (although I did tweak it to use the ingredients we have here). It belongs to the Lion House, a place rich in history & a mecca for great food. It was built in 1856 by Brigham Young & the home derives its name from the stone lion sculpture resting over the front entrance. "Lion of the Lord" was also a nickname of Brigham Young, who served as President of The Church of Jesus Christ of Latter-day Saints from 1847 until his death in 1877. The home now houses The Lion House Pantry Restaurant, which has published numerous cookbooks.
These yeast rolls are fantastic & dead simple!!!
2 Cups warm water
2/3 Cup powdered milk
2 Tablespoons IDY
1/4 Cup sugar
2 Teaspoons salt
1 egg
1/3 Cup butter (about 5 tablespoons)
5-5 1/2 cups AP flour
In the bowl of a stand mixer, combine the water & the milk powder, stirring to dissolve the milk. Then stir in the yeast & a tablespoon or so of the sugar. Let this rest for 5-10 minutes to allow the yeast to 'bloom'. Now add in the remaining sugar, salt, butter, egg & 2 cups of the flour.
Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer & 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, 1/2 cup at a time, until the dough is soft & tacky, but not sticky.
Place the dough in a greased bowl & turn to coat. Cover with plastic wrap & allow to rise in a warm spot until doubled in size.
Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11x14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough into rectangles about 2x4".
Roll the rectangles (buttered side in) & place on a greased baking pan with the seam resting on the baking sheet. Repeat with the second half of the dough.
Cover with a towel or plastic wrap & allow to rise until doubled.
Preheat the oven to 375 degrees. Uncover the rolls & bake until they are browned, which takes about 15-20 minutes.
Brush the tops with melted butter while they are still hot. Enjoy!!!
These yeast rolls are fantastic & dead simple!!!
2 Cups warm water
2/3 Cup powdered milk
2 Tablespoons IDY
1/4 Cup sugar
2 Teaspoons salt
1 egg
1/3 Cup butter (about 5 tablespoons)
5-5 1/2 cups AP flour
In the bowl of a stand mixer, combine the water & the milk powder, stirring to dissolve the milk. Then stir in the yeast & a tablespoon or so of the sugar. Let this rest for 5-10 minutes to allow the yeast to 'bloom'. Now add in the remaining sugar, salt, butter, egg & 2 cups of the flour.
Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer & 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, 1/2 cup at a time, until the dough is soft & tacky, but not sticky.
Place the dough in a greased bowl & turn to coat. Cover with plastic wrap & allow to rise in a warm spot until doubled in size.
Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11x14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough into rectangles about 2x4".
Roll the rectangles (buttered side in) & place on a greased baking pan with the seam resting on the baking sheet. Repeat with the second half of the dough.
Cover with a towel or plastic wrap & allow to rise until doubled.
Preheat the oven to 375 degrees. Uncover the rolls & bake until they are browned, which takes about 15-20 minutes.
Brush the tops with melted butter while they are still hot. Enjoy!!!