There is nothing better like this homemade lion house rolls. To start, roll the dough out to make a long horizontal shape, similar to the picture above. Divide the dough in half horizontally. Next, make vertical cuts down the dough from one end to the other. This should make about 18 individual strips of dough that are 2-2.5 inches wide. To shape each homemade roll individually, take the dough strip with both hands and stretch it out vertically.
These lion house rolls will keep at room temperature in an airtight container or storage bag for about 2-3 days. To freeze, wrap each homemade roll individually with foil and place in a storage bag in the freezer. The frozen rolls are best if reheated and eaten within about a month. To reheat, keep the rolls wrapped in foil and bake at 35o for about 10-15 minutes. Feel free to take the foil off within the last couple of minutes to brown the tops a little more.
- 5 to 5 1/2 cup all-purpose flour or bread flour
- 2/3 cup nonfat dry milk
- 1/4 cup granulated sugar
- 4 1/2 teaspoons (2 packages) Red Star Quick Rise or Platinum Yeast
- 2 teaspoons salt
- 2 cups warm water (120° – 130°F)
- 1/3 cup butter, softened
- 1 egg
- 1/4 cup butter, melted, divided
- In the bowl of a stand mixer, using the paddle attachment, combine 2 cups flour, nonfat dry milk, sugar, yeast, and salt.
- Add water to flour mixture. Mix at low speed until moistened. Beat 2 minutes at medium speed. Add 1 cup flour and mix at low speed until moistened.
- Beat 2 minutes at medium speed. Add 1/3 cup softened butter and egg and beat 2 minutes more.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough.
- Add more or less flour as needed. Knead the dough for 5 minutes until dough is smooth and just slightly sticky.
- Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 30 minutes.
- Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into a 12 x 12-inch square.
- Brush the top of the dough with 2 tablespoons melted butter. Using a pizza cutter, cut the dough into four squares.
- Cut each of the four squares into three rectangles about 2 inches wide and 6 inches long.
- Roll each rectangle up like a snail shell, and place on a Silpat or parchment lined or lightly greased baking sheet with the roll resting on the open edge. Repeat with the second half of the dough.
- Cover the baking sheet with plastic wrap and allow rolls to rise until doubled, about 30 minutes.
- Preheat the oven to 375°F.
- Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with additional softened or melted butter while they are still hot.