Tuesday, April 27, 2010

Lion House Rolls (Bread machine version)

So how many of you LOVE the classic Lion House rolls but don't really like to do all the kneading yourself or use the mixer? Don't you just wish you could throw it all in your bread machine until the "rolling" part? Yeah that's what I thought.

About 1 cup + 2 Tbsp. warm water
1/3 cup dry milk
2 Tbsp. sugar
1 tsp. salt
2 2/3 Tbsp. butter
1 egg white
About 2 ¾ cup flour
1 Tbsp. active dry yeast

Put all ingredients in the bread machine in the order listed. (I use a little more water and a little less flour because it’s easier to add flour to sticky dough than to recover from dough that is too dense.) Set bread machine to “dough” setting (that takes you through kneading and the first rise). Punch down dough and roll out on floured surface. Roll into 18 or 24 rolls (depending on your preferred size) and place in a greased pan. Cover and let rise until doubled (about 45 minutes). Bake at 350 degrees for about 15 minutes. (Cover with foil toward the end if they’re getting too brown.)

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