Is anyone else excited about Thanksgiving? I LOVE Thanksgiving! It's my second favorite holiday next to Christmas. I love having an excuse to be in the kitchen all day. I love the smells, the variety of foods, the leftovers, the spirit of thanks. . . I love it all! I started getting the first wave of foods ready yesterday. Rolls! I love breads more than anything. . . . well, other than dessert. It's too bad they're so full of carbs. Anyway, I found this awesome recipe a couple of months ago and it is amazing! The rolls are perfect and they freeze well. We had some with soup last night and froze about 20 for Thanksgiving in the freezer. The original recipe was from Melskitchencafe(dot)com. I made a couple of alterations that I wrote in as optional. Good luck and happy cooking!:)
Lion House Rolls
*Note: The recipe calls for active dry yeast. I always use instant yeast because that's what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions.
*Makes about 2 dozen rolls
2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
(opt: I did 3 cups whole wheat flour and about 2 1/2 cups white)
(opt: add a couple Tablespoons of flax)
In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast - just add the yeast and water together with the other ingredients). 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.
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 silpat-lined or 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. Bake at 375 degrees for 12-14 minutes until they are nicely browned. As soon as you take them out brush with melted butter on top to give the glistening look.
5 comments:
YUM! i love rolls. these look delicious! and, way to go for subbing in some wheat flour!
Mmmmm. I made these rolls last Easter and I STILL remember how incredibly delicious they were. Two thumbs up, for sure.
I can't believe your Tried-and-Tuesday recipe is rolls - I just had my students make rolls today too. Here is a good tip for next time: do an egg wash on the rolls before you bake them. Just whip up 2 eggs and brush them on the rolls right before they enter the oven. THe rolls have a beautiful golden brown finish that is almost shiny - It's gorgeous! I'll have to try your recipe.
those are beautiful!!
These are our favorite rolls from mel too!! I pretty much make them once a week. Twice last week... Shhh! At least I do the 1/2 wheat right? And I just hold a stick of butter unwrapped a little and rub it on top when they are hot... But that's me being too lazy to "brush" and "melt" haha. And I always make them round so I can use them for sandwiches... Mmm!
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