Lion House Dinner Rolls

To simply call these rolls "good" would be a gross understatement. They are so good. They're soft and tender and ridiculously delicious. They're made with white flour so you won't be getting any points from the fiber fairy but who cares? These are the rolls you make when you just want something indulgent. Eat them on their own, or serve them with dinner. They won't last, that I can promise. I made them earlier this week and will be making them again tomorrow. 

The instant yeast speeds things up, which means making them is not an all day project. In fact, I made them mid morning and they were ready for lunch. These here are a new favorite in my house. They're the kind of thing that will save you when you make soup for dinner. Your husband won't be able to give you dirty looks if these are served along-side. Honest.

Recipe for Lion House Dinner Rolls
(Recipe Source: Mel's Kitchen Cafe)

1 1/2 Tbsp. Instant Yeast

2 cups warm (not hot) water

1/3 cup sugar

1/3 cup butter, softened

1 egg

2 1/2 tsp. salt

2/3 cup nonfat dry milk

5-6 cups flour

In the bowl of your stand-mixer, combine the yeast, water, sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together with the paddle attachment until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. At this point, if you haven't already done so, switch to your dough hook. (I switched to mine when I had about a cup of flour left to add. Knead the dough for at least five minutes, adding additional flour if the dough is too sticky about 1 Tbsp. at a time. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl, flip the dough over so the top side is greased, and cover with plastic wrap until doubled in size, about 45 minutes. 

Punch the dough down and then separate into two equal portions. Roll the first dough mass out to an 11x14-inch rectangle. Brush the top with melted butter. Using a pizza cutter, cut the dough into two pieces lengthwise. 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 and place on a silpat or parchment lined baking sheet with the roll resting on its seam. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled, approximately 1 hour. 

Bake at 350 degrees F. for about 12-14 minutes or until they are nicely browned, rotating your pan halfway through the baking time.

These freeze nicely.