Lion House Rolls

By Ben Braiser 1 variation

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Lion House Rolls are soft, pillowy dinner rolls enriched with milk, butter, and a hint of sweetness that bake to a golden brown crust. Their tender crumb and buttery flavor make them an ideal companion for soups, stews, or holiday feasts. Easy to prepare ahead, these rolls deliver bakery-quality results in your own kitchen.

Prep:: 90
Cook:: 20
Total:: 110
Yield:: 12

Ingredients

1 cupsds and milksdsd
0.25 cupssdsd and milksdsd
0.50 packebdsd and active dry yeastsdsdsd
1 packea and active dry yeassssssdsdsd
0.25 cup and granulated sugarss
0.40 244ds and 2444
3 cupsds and all-purpose floursds
2 tspsds and saltsdsd
4 1 and 1
2 2 and 2
336 3 3

Steps

Warm milk and butter until about 110 F.
Stir in yeast and sugar; let activate until foamy, about 10 minutes.
Mix flour, salt, and egg in a large bowl; add yeast mixture and stir into a soft dough.
Turn dough onto a lightly floured surface and knead until smooth, about 8 minutes.
Place dough in a greased bowl, cover, and let rise until doubled, about 60 minutes.
Punch down dough, divide into 12 portions, shape into balls, and arrange in a greased 9×13 pan; let rise 20 minutes.
Brush rolls with melted butter and bake at 375 F for 20 minutes, until golden.
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