If you have ever stayed at a hotel in the US you may have seen these rolls at the breakfast buffet.
They are super soft and perfect for a weekend breakfast, maybe with some jam and sour cream…
Lion House Rolls
- 2/3 cup (75 g) milk powder
- 2 1/4 cups (500 ml) tepid water
- 1/3 cup (75 g) melted butter
- 1 3/4 oz. (50 g) fresh yeast
- 1/4 cup (50 g) regular sugar
- 2 teaspoons salt
- 1 egg
- 4 3/4 – 5 2/3 cups (600–700 g) all-purpose flour
- melted butter, for brushing
Preheat the oven to 375˚F (190˚C).
Mix the milk powder with the tepid water. Add the butter and heat in the microwave for a few seconds.
Put all the ingredients into a mixing bowl and stir to mix. Knead until the dough is smooth and elastic.
Cover the bowl with a clean dish towel and leave to rise until doubled in size.
Dust your work surface with some flour and tip out the dough.
Roll out the dough quite thinly to make a large rectangle, then cut into smaller rectangles as shown below.
Brush with melted butter.
Stretch each rectangle slightly before rolling up from one of the short edges.
Arrange the rolls onto a greased baking tray or in separate paper cases. Cover with a clean dish towel and leave to prove until doubled in size.
Bake in the preheated oven for about 15-20 minutes.
Immediately after removing from the oven, brush the rolls with melted butter.
Hugs from me to you.