Thursday, March 19, 2009

Lion House Rolls

I love this bread recipe. I use it all the time for rolls and loaves. Recently I have tried bread flour for the first time and I think it really does make a difference. My bread it turning out better. Also, another thing I like to do is do half white flour and half wheat flour. That way you get the taste of wheat, but it's still light and fluffy.

2 T. Yeast
2 C. Water or Warm Milk if you don't have Dry Milk
1/3 C. Sugar
1/3 C. Shortening
2 t. Salt
2/3 C. Dry Milk
1 Egg
5-6 C. Bread Flour

Mix yeast and water. Let stand for 5 minutes. Add sugar, shortening, salt, dry milk, egg, & 2 cups of flour. Beat for 3 minutes on high. Gradually add the rest of the flour until the dough begins to clean the sides of the bowl. Knead in mixer for 5 minutes till smooth and elastic. Rise for 45 minutes or till doubled in size. Punch down and form into rolls, crescents, or loaves. Place on greased pan and let rise till doubled. Bake at 400* for 15 minutes for rolls and 375* for loaves or cinnamon rolls.

1 comment:

Cordell and McCall said...

mmm I love that recipe!! Now if I could just get up the energy to make them!