Friday, December 3, 2010

Lion House Rolls

2 c. warm water
2/3 c. nonfat dry milk (instant)
2 T. yeast
1/4 c. sugar
2 t. salt
1/3 c. shortening (or butter/marg.)
1 egg
5-5 1/2 c. flour

I will paraphrase to make this easier. Put your yeast in your warm water in your mixing bowl. Add your sugar to the yeast mixture. Sugar feeds yeast and makes it work faster. Salt kills yeast so you may want to wait to add that. Dissolve the instant milk in the yeast mixture. Add the rest of the ingredients except only half of the flour. Mix well. Continue to add the flour until it cleans the sides of the bowl. Mix for several minutes. The more you mix bread dough the more the gluten works up which is good for bread (bad for cookies, cakes etc.) Put dough in greased bowl and then turn it over which greases the top. Let it rise until doubled in size. Now you're ready to roll out and cut into desired shapes. Place on greased baking dish and put in warm place until doubled in size. (About 1-1 1/2 hours) Bake at 375 degrees for 15-20 minutes! Makes about 2 dozen rolls.

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