The historic Lion House is in Salt Lake City, Utah. It has a special place in my heart because it is where we had our wedding lunch after our wedding at the Salt Lake LDS Temple. These rolls are incredible, light and tender. The tricky part is the shaping of the rolls, to see how it is done, watch this YouTube instruction video. It does take some practice, but it’s fun and can be done. Perfect for Father’s Day or any day. Enjoy!
2 cups warm water (110°)
2/3 cup nonfat dry milk
2 Tbl dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter, softened
5½ cups flour
In large bowl of mixer, combine warm water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are combined. Add remaining flour and knead. Place dough in oiled bowl, turn over once so dough is covered with oil. Let rise in warm place until double in size. Roll out dough on lightly floured surface, and brush with melted butter. Cut rolls into desired shape and size (see pictures above and watch YouTube video ;o)). Place on sprayed or Silpat lined baking pan. Let rise in warm place until doubled in size. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot.
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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.