On a recent trip to Utah, I stumbled upon a package of rolls in, of all places, a bookstore in downtown Salt Lake City. Now, I’ve been to the Lion House once for a wedding reception and I remember it was very tasty; but I don’t remember the rolls. Well, after taking one bite of the rolls I bought at the bookstore, I was hooked. I found a recipe online through a Google search and although mine weren’t as good as the original, they were pretty dang tasty and a big hit at my house.
2 cups warm water
2/3 cup nonfat dry milk
2 Tbsp. yeast
1/4 cup sugar
2 tsp. salt
1/3 cup butter, softened
5-6 cups all-purpose flour
1. In a large bowl combine the water and dry milk powder; stir well until milk is dissolved. Then whisk in yeast, sugar, salt, butter, egg, and 2 cups of the flour. Whisk well.
2. Add another 2 cups of flour and whisk well. Add 1 more cup, stirring well (here’s where I get out my big wooden spoon). Add remaining flour a bit at a time just to the point where your dough is no longer really sticky but isn’t dry and stiff.
3. Dump dough onto a floured surface and pour a Tablespoon of vegetable oil on the sides of the mixing bowl. Return the dough to the bowl, flip it over to coat the surface. Cover bowl with plastic wrap and let rise in a warm place until the dough has doubled in size (1 to 1 1/2 hours).
4. Punch dough down and turn onto floured surface. Either roll out and cut or form into roll shapes by hand. (I divide the dough in half, then half again, half again, etc. until I end up with 2 dozen blobs of dough. I shape these by hand into rounds). Place in a greased pan (I used two 9×13 greased pans), cover, and allow to rise for 1 to 1 1/2 hours.
5. Bake at 375 degrees for 15-20 minutes or until golden on top. Brush with melted butter as soon as they come out of the oven.
Source: LDS Living
In my glass 9×13's they don't touch when I put them in. They are about the size of a clementine.
Hey Julie, when you put the dough into the pans to rise for the second time, are the rolls touching? How big are the rolls before they rise? I am trying to learn how to make yeast bread, and the learning curve is steep!