Sunday, August 9, 2009

BEST rolls ever!

Our new (to us, anyways) dining room set arrived Friday night. Big Daddy bought it from a friend. Merry Christmas to me, XOXO-Thanks Honey. Let's just say it's vintage. Check out the chair covers. I'm not sure which year it was made, but I am guessing late 70's from the green velvet seat covers.

The dining room has previously been known as "the bowling alley" and needed a fresh start. I thought it would be great to cook a big Sunday dinner to inaugurate our new table. So, green salad, steamed broccoli, baked potatoes, steak and THE BEST ROLLS EVER! The meal was pretty good, but the rolls were fantastic! I have made these rolls about 20 times and they have never tasted so......heavenly. Huge, fluffy, sweet bread. Yes, Virginia, there is a Santa Claus. I had to keep telling everyone, "Excuse me, but these are the best rolls ever!" They all agreed.
I think I figured out the secret.....fresh yeast.

Happy to share, only wish I had smell-vision.

Lion House Rolls


2 cups warm water (110-120 degrees)
2/3 cup non fat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/2 cup butter, margarine or shortening
1 egg
5 1/2-6 cups flour

1-In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2-Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3-Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4-Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5-Add about ½ cup flour and mix again, by hand or mixer.
6-Dough should be soft, not overly sticky, and not stiff.
7-(It is not necessary to use the entire amount of flour.)
8-Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
9-Cover with plastic wrap and allow to rise in warm place until double in size.
10-After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
11-Roll out and cut rolls in desired shape and size.
12-Place on greased (or parchment lined) baking pans.
13-Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
14-Bake at 375 for 15 to 20 minutes or until browned.
15-Brush with melted butter while hot.


  1. Congrats! How fun for you. What a find. You can recover those lickety split! Ok and the mouth is watering already.

  2. Are they as good as buying them FRESH at the bookstore? I will try it unless you want to bring me one cause I will eat the whole pan!