Lion House Rolls
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 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 1/2 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 necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.
Lion House Chicken
10 to 12 8-ounce boneless, skinless chicken breast
2 cups ground bread crumbs
4 cups favorite stuffing mix
1 cup mushrooms, sliced
1 cup butter, melted
1/2 cup honey
2 cups mayonnaise
1/3 cup Dijon mustard
Lay whole chicken breast flat on baking sheet. Coat with bread crumbs. Prepare your favorite stuffing with mushrooms and butter. Portion stuffing mixture into 10 to 12 equal parts. Put Stuffing on one half of each chicken breast; fold over and secure with toothpicks. Bake 375 degrees for 30 minutes. Makes 10 to 12 servings.
To make sause, mix honey, mayonnaise, and mustard together in a small saucepan and heat over medium heat warmed through. Top each cooked chicken breast with sauce before serving.
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