2 CUPS WARM WATER (110-115 DEGREES)
2/3 CUP NONFAT DRY MILK (INSTANT or non instant)
2 TB. DRY YEAST (2 PACKETS)
¼ CUP SUGAR
2 TSP. SALT
1/3 CUP SHORTENING (BUTTER OR MARGARINE)
4 ½-5 CUPS FLOUR, ALL PURPOSE (OR BREAD)
In the large bowl of an electric mixer, combine the water and the milk powder. Stir until the milk dissolves. Add the yeast to this mixture with the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed until ingredients are wet. Turn mixer to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour. Mix on low speed until ingredients are wet then turn to medium speed and mix for 2 more minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately ½ cup of flour at a time and mix in well. If the dough is sticky add another ½ cup of flour and mix again. (This can be done by hand or mixer) The dough should be soft, not overly sticky and not stiff.
IT IS NOT NESSESARY TO USE THE ENTIRE AMOUNT OF FLOUR.
Scrape the dough from the sides of the bowl and shape into a large ball. Pour approximately 1 tablespoon of vegetable oil into the bowl and spread all around the sides. Place the top of the dough in the bowl so it is covered by the oil. Turn the ball over. (This helps prevent the dough from drying out). Cover with plastic and allow to rise in a warm place until double in size. Sprinkle the cutting board or counter with flour and place the dough on the flour. Roll out the dough to about 1/4 inch thick. It is now ready to cut and shape in desired size rolls. Place on greased baking pans. Let rise in a warm place until the rolls are double in size (approximately 1-1-½ hours. Bake the rolls in a 375-degree oven for 15-18 minutes or until they are browned to your satisfaction. Yield: about 1-1 ½ dozen rolls.
Always add the flour gradually and keep the dough as soft as you can handle. Don’t feel you have to use the entire amount of flour listed on the recipe—Add only enough flour to make manageable dough. A soft dough will produce a lighter roll.
To shorten the rising time of the dough you can use one of the following methods. When dough is thoroughly mixed, oil the bowl and cover the dough with plastic. Fill the sink or a large bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up the bowl. Place bowl of dough in the water and allow to rise until double.
The 2nd method: turn on the oven to the lowest temperature just before you start mixing the dough. When finished mixing, oil the bowl, a cookie sheet or cake pan and cover the dough with plastic. Place the bowl of dough in the oven along with a pan of hot water. Place the water on a rack under the dough). Turn the oven off, shut the door and allow the dough to rise until double in size. When using the oven method you will need to reheat the oven while you are shaping the rolls. Put a fresh pan of hot water in the oven along with the pan of rolls. Remember to turn the oven off and shut the door. Allow the rolls to rise until ½ again the size they were when you shaped them. Remove them from the oven and preheat the oven to bake the rolls. Bake according to the recipe.
When the rolls are baked to perfection remove them from the oven and brush the top of the rolls with butter. This will create a shiny beautiful roll.
SHAPING THE LION HOUSE ROLLS
After allowing the dough to rise until double in size, scrape the dough out on a floured counter or cutting board. Turn dough over so it has flour on both sides and gently flatten to about 1 inch thick. Roll out with a rolling pin until it is approximately 18 inches long and 8 inches wide about a quarter of an inch thick. Brush with melted butter. With a pizza cutter or a very sharp knife, cut the dough in half lengthwise. You should have two strips about 4 inches wide. Cut through both strips of dough every 2 ¼ inches. This should give you approximately 20 pieces of dough. Take one piece by the short end and roll it up with the butter on the inside. Place the roll on a parchment lined pan with the tail (the short cut end) flat on the paper. Repeat process with each piece. Make sure all the tails are facing the same direction on the baking pan. Cover lightly with plastic wrap and allow to rise until double in size. Bake in a 375-degree oven until light to medium golden brown. Brush tops of rolls with melted butter and ENJOY!
PRACTICE PRACTICE PRACTICE PRACTICE