Description
Lion House Dinner Rolls are soft, buttery, and perfectly fluffy rolls inspired by a classic recipe. These homemade rolls feature a tender crumb, enriched with milk, butter, and eggs, making them ideal for any dinner table. The dough is enriched, gently kneaded, allowed to rise twice, and baked to a golden perfection, then brushed with melted butter for a rich finish.
Ingredients
Wet Ingredients
- 2 cups warm water
- ⅔ cup instant nonfat dry milk powder
- ⅓ cup salted butter, softened
- 1 large egg, beaten
- ¾ cup salted butter, melted (divided into ¼ cup for shaping and ¼ cup for brushing after baking)
Dry Ingredients
- 2 tablespoons active dry yeast
- ¼ cup sugar
- 2 teaspoons salt
- 5-6 cups all-purpose flour or bread flour (approximately 5 ½ cups preferred)
Instructions
- Proof the yeast: Stir together the warm water and dry milk powder in the bowl of a stand mixer until the milk dissolves. Add the active dry yeast and let it proof for about 5 minutes until the mixture turns foamy, indicating the yeast is active.
- Combine initial ingredients: Add sugar, salt, softened butter, beaten egg, and 2 cups of flour to the yeast mixture. Using the mixer on medium speed, beat everything together for 2 minutes to incorporate well.
- Knead the dough: Switch to the dough hook attachment. Gradually add the remaining flour ½ cup at a time until a soft, slightly sticky dough forms that pulls away from the bowl sides. Knead the dough on the mixer for 5 minutes, or 10 minutes by hand, until it becomes smooth, supple, and elastic.
- First rise: Transfer the dough to a large bowl lightly greased with 1 tablespoon vegetable oil. Turn the dough to coat it evenly with oil, then cover the bowl tightly with plastic wrap. Allow the dough to rise in a warm spot until doubled in size, about 1 to 1½ hours.
- Shape the rolls: After the dough has risen, generously flour a clean countertop and turn the dough out onto it. Divide the dough in half using a bench scraper. Working with half at a time, roll each portion into an approximately 11 by 14 inch rectangle, about ¼ inch thick. Brush the top with ¼ cup melted butter.
- Cut the dough: Use a pizza cutter or sharp knife to slice the rectangle lengthwise in half, then crosswise into 12 small rectangles, about 2 by 4 inches each. A helpful guide is to cut the pieces to roughly the size of an outstretched hand with thumb extended.
- Roll each piece: Roll up each rectangle tightly, placing the tail edge flat on a baking sheet lined with parchment paper. Repeat with the second half of the dough. Cover the rolls loosely with plastic wrap or a clean dish towel and let them rise again in a warm spot until doubled in size, about 1 hour.
- Bake the rolls: Near the end of rising, preheat the oven to 375°F (190°C) and melt the remaining ¼ cup butter. Bake the rolls for 14-16 minutes until they turn golden brown. Remove from oven and immediately brush the tops with the melted butter for a delicious, glossy finish.
Notes
- Use bread flour for chewier rolls or all-purpose flour for softer texture.
- If your environment is cool, rising times may take longer; ensure the dough doubles in size before proceeding.
- Brush with melted butter while still hot for best flavor and softness.
- These rolls freeze well—cool completely, then freeze in an airtight container.
- You can substitute unsalted butter but increase salt slightly in the dough.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
