I have a lot of favorite rolls that I haven't posted yet, but these Lion House rolls are probably my favorite. A star at Thanksgiving and Easter, these soft, rich and buttery rolls are amazing. Famous from the Lion House restaurant, they are delicious spread with this honey butter.
Lion House Dinner Rolls
*Makes about 2 dozen rolls
2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
In a large bowl, combine the yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled. (I let my rolls rise in a slightly warm oven, usually between 1-1 1/2 hours).
Two ways to shape rolls:
-For crescent rolls; separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped rolls. Roll up crescent style and place on greased baking sheet.
-For rolled; see this tutorial here. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
Cover the rolls with lightly greased plastic wrap and let them rise until doubled (usually 30-45 min). Bake at 375 degrees for 12-14 minutes until they are nicely browned.
*Freezable: freeze the baked rolls in freezer-safe ziploc bags. Microwave frozen rolls (about 6 at a time) for 2 minutes before serving.
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened to serve).