Lion House Rolls - with a magic touch

 

 

2 C. warm water (110 -115 degrees) - I use potato water, it makes the rolls really soft, so I always keep my potato water after boiling them .

2 Tbsp. dry yeast

    2/3 c. powdered milk

    1/4 c. sugar ( the original recipe calls for 1/3 c. I usually use 1/4c since my husband        doesn't like them too sweet)

    2 tsp. salt

    1/3 c. butter

    1 egg

    5 to 5 1/2 c. flour

    1/2 to 3/4 c. mashed potatoes or can use potato flakes

** In large bowl of electric mixer ( I use my Bosch), combine the water and yeast, let it proof for a few minutes, sometime I sprinkle a little sugar, to make the yeast proof faster.  

** Now add the powder milk, sugar, salt, butter, egg and 2 c. of the flour.  

**  Mix on low speed until mixed.  Then add the flour (you may not need all of the flour), the dough should be soft, not overly sticky and not stiff.  

**scrape down the sides and put dough in a buttered large bowl to let raise.  I spray plastic wrap with a non-stick spray and put over the top, and rinse a hand towel with warm water, and let it sit to raise until doubled.

** Punch down and divide into 2 to 3 sections and roll each one into a circle, about 1/4" thick,  cut into sections like a pie and roll up each one, tucking the ends in and putting on greased or parchment paper lined large cookie sheet.  Let raise until doubled.

** Bake in 375 degree oven for 15 to 20 min. or until they are browned.  Brush with melted butter while hot.  Makes 2 to 2 1/2 dozen rolls.

***Can refrigerate dough after first raise and use next day for shaping and rolling (this way you don't use as much flour.