Tuesday, February 9, 2010

Lion House Rolls

2 C. warm water
2/3 C. dry milk
2 T. yeast
1/4 C. sugar
2 tsp. salt
1/3 C. butter
1 egg
5-6.5 cups flour

Combine water and milk until milk is dissolved. Add yeast, sugar, salt, butter, egg, and 2 cups flour. Mix on low until all ingredients are wet. Stir on medium for 2 minutes. Add 2 more cups flour, stir until combined and then on medium for 2 minutes. Repeat until dough is soft and not overly sticky. Let rise until doubled. Roll out, spread with melted butter, cut into 2x8 inch strips. Roll up and place on greased sheet. Allow to rise until doubled. Cook 375 for 15 minutes.

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