Lion House Dinner Rolls

These have become my favorite rolls to make!  They are perfect!

makes about 24 rolls (I make 20 on a cookie sheet, 4x5, or 24 in 8x12 pan, 3x4)

2 tablespoons active dry yeast

2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Roll out dough the way you want...I did round dinner rolls once and they were just as good, but I prefer this method ...tutorial. 

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

Recipe Source: from The Lion House

Whole Wheat Refridgerator Rolls

Source--Allrecipes.com

Ingredients

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/2 cup sugar 2 teaspoons salt
4 1/2 cups all-purpose flour, divided
1 egg
1/4 cup vegetable oil
2 cups whole wheat flour

Directions

In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1 to 2 hours for refrigerated dough. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.

Linda's Rolls

I am still perfecting these but they are so good!

1 1/2 cups warm water
1 pkt yeast
2 T margerine/butter
2 T sugar
1 egg
3 cups flour
1 tsp salt

Dissolve yeast in water and sugar. Add butter, mix in egg. Add flour and salt. I usually have to add more flour, but this is where I am still perfecting so I can't say how much exactly.

French Bread Rolls

I liked these, they were very good, try them! They were really easy, just plan a couple hours in advance for raise time.


1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour(or bread flour if you have it)

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. (they raised pretty fast...watch them)

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with greased saran wrap, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

Cheese Garlic Biscuits

2 cups buttermilk baking mix
1/2 cup shredded cheese
1/2 tsp garlic powder
2/3 cup milk
1/4 cup butter, melted

Preheat oven to 450

combine mix, milk, and cheese with wooden spoon until soft dough forms
beat vigorously for 30 sec
drop dough by heaping T onto ungreesed cookie sheet
Bake 8-10 min until golden brown.
combine butter and garlic and brush over warm biscuits
serve warm makes 10-12 biscuits

* note, I have not made these, but got them from ward and heard great things ;)