Lion House Dinner Rolls

Servings

2 dozen

Prep

2 hr

Cook

20 min

I’ve always liked bread rolls. They are simply yummy, fluffy and buttery, but baking bread has always been something that scares me till now, even with some years of home baking. Even though it’s scary, I just love the smell of bread baking…there’s just something in it that makes it oh-so-very fulfilling. Then of course, to scarf it down in minutes with the occasional tongue burning and slather it with luscious butter.

Pinterest has been my ~~bible~~ ever since it began. Life, has never been the same again. Thanks to it, I found out about this precious dinner roll. I don’t make it as often as I wish for because it’s quite a big batch and I do not own a larger freezer YET, to freeze the rolls for another day. The freezer that comes with the built-in fridge is like a shoe box and it’s always filled. But when I make these rolls, I separate the dough into two. One gets baked into dinner rolls and the other half, into chocolate cinnamon rolls. Yay, yeast party!

For this recipe, I like to start off using my stand mixer and once all the ingredients have been mixed, it goes onto the counter top to be kneaded. Reason being, my mixer is not able to hold that much dough.

Recipe adapted from the Lion House Cookbook.

Ingredients

2 cups Warm Water (45°C / 110°F)
2/3 cups Dry Milk Powder
2 tablespoons Dry Yeast
¼ cup Sugar
2 teaspoons Salt
1 Egg
⅓ cup , plus extra for brushing Butter, softened
5 - 5½ cups All Purpose Flour

Directions:

In a large bowl of a stand mixer, mix in sugar, yeast, water and milk powder. Let it sit for 5 minutes till slightly frothy.
Add in 2 cups of flour, butter, salt and egg. Mix on low with stand mixer (when available – if not mix and hand knead).
Gradually add the rest of the flour (you may not need all the flour) until well mixed.
Continue kneading for 5 minutes on medium speed or by hand. I use hand because my mixer can’t hold that much dough.
The dough should be soft, not too sticky and not stiff.
Lightly oil a large bowl and cover with a damp tea towel or plastic wrap and allow to rise for an hour or till doubled in size in a warm place.
Prepare a baking tray and line with parchment paper. Set aside.
Once dough has risen, lightly flour countertop and divide dough into equal balls or desired shape.
Place on a lined baking tray, cover with a damp tea towel and leave to rise again for 30 – 45 minutes or till doubled in size in a warm place.
Pre-heat oven to 190°C (375°F).
Bake rolls for 20 minutes or till golden brown.
Brush with some melted butter as soon as it comes out from the oven.