As weird is it may sound, there are times that I actually crave making bread! Yeah you heard me.... MAKING bread, not eating it! I love the way my house smells when it's baking and all day after it's out of the oven... The kids and hubby LOVE bread! I like the heal of a loaf of bread right out of the oven, then I'm good. We have Lion House bakeries around us and these rolls are the spotlight on many busy mom's tables. When my Mom bought me the Lion House cookbooks, I was elated when I saw that the Lion House Roll recipe was in there! I would think they would want these to be their best kept secret forever! But I thank them for sharing! I like to double the recipe, using half of the dough for rolls, and half for two loafs of bread.
LION HOUSE DINNER ROLLS
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine (I use BUTTER)
4 1/2 to 5 cups all-purpose flour or bread flour (I use AP Flour)
1/2 cup butter, melted
In a large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.
Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Brush with melted butter while hot. Makes 1 1/2 to 3 dozen rolls depending on shape and/or size of rolls.
When I make my bread, I just take one batch of dough and split it in half. Then I shape the loaves and place them in greased bread pans. Then let them rise for the second time. Mine doubled in just a little over an hour. I bake them at 375 for 35-40 minutes or until dark golden brown. Immediately remove from pan and cool on wire rack! Always cut fresh homemade bread with a serrated knife to save your bread from being all squished :-) And of course don't forget RASPBERRY HONEY BUTTER!
RASPBERRY HONEY BUTTER
1/2 cup butter, softened
1/4 cup honey
1/4 cup raspberry preserves
1/4 teaspoon vanilla
Beat butter until soft; add honey and preserves while mixer is running. Add vanilla and beat for 10 minutes. Store, refrigerated, in a plastic container.