Lion House Rolls

House of Nash Eats 

Serves 24

• 2 cups warm water
• ▢⅔ cup instant nonfat dry milk powder
• ▢2 tablespoons active dry yeast
• ▢¼ cup sugar
• ▢2 teaspoons salt
• ▢⅓ cup salted butter softened
• ▢1 large egg beaten
• ▢5-6 cups all-purpose flour or bread flour
• ▢¾ cup salted butter melted to use during shaping and after baking

INSTRUCTIONS

 

• Stir together the water and dry milk powder in a large bowl of a stand mixer until the milk powder dissolves. Add the yeast and let it proof for 5 minutes until foamy.
  2 cups warm water,⅔ cup instant nonfat dry milk powder,2 tablespoons active dry yeast
• • Mix in the sugar, salt, butter, egg, and 2 cups of flour and beat on medium speed for 2 minutes.
    ¼ cup sugar,2 teaspoons salt,⅓ cup salted butter,1 large egg beaten,5-6 cups all-purpose flour
  • Switch to the dough hook and add remaining flour, ½ cup at a time, until a soft, only slightly sticky dough forms and pulls away from the sides of the bowl. I almost always use 5 ½ cups of flour, but you might need a little more or less. Knead for 5 minutes by mixer or 10 minutes by hand until the dough is smooth, supple, and elastic.
  • Transfer the dough to a large bowl greased with 1 tablespoon of vegetable oil. Turn the dough over in the bowl so it is coated on all sides with oil, then cover the bowl tightly with plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1½ hours.
  • When the dough has doubled in size, generously dust a clean counter with flour, then turn out dough onto the floured surface and divide it in half using a bench scraper. Working with only half of the dough at a time, roll out into a large, approximately 11"x14" rectangle, about ¼-inch thick, and brush with ¼ cup of melted butter.
    ¾ cup salted butter
  • Using a pizza cutter or sharp knife, slice the rectangle in half lengthwise, then crosswise into 12 small rectangles, approximately 2″x4″ each. A good guide is by making an “L” shape by holding your palm out flat with the thumb extended and cutting the rectangles to be the same length and width as the “L” shape.
  • Roll each rectangle up and transfer to a baking sheet lined with parchment paper, placing the tail edge of each roll flat on the pan. Repeat with the remaining dough, then cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 hour.
  • 
    
  • Close to the end of the rising time, 
  • 
    
  • heat the oven to 375°F and melt the remaining ¼ cup of butter. When the oven is hot, bake the rolls for 14-16 minutes, until golden brown. Remove from oven and brush with melted butter while still hot.

  • 
    

  • 
    
  • NOTES- Make Ahead:

    To make-ahead, freeze the dough before the second rise. Shape the rolls like normal, then wrap the baking sheet with the shaped rolls in a couple of layers of plastic wrap and pop them in the freezer before they begin to rise for the final time. When you are ready to bake them, remove the tray from the freezer and allow the rolls to sit at room temperature for 4 hours until they have had a chance to thaw and complete their final rise before baking, then follow the baking instructions like normal.

    Storage:

    Store: Place rolls in an airtight container, freezer bag, or covered in plastic wrap, in the refrigerator for up to 7 days.

    Freeze: Baked Lion House rolls will freeze well as long as they are already completely cool before you put them in the freezer. Just use a Ziploc bag or freezer-safe container to protect them.

Halloween dinner

 Buy orange dyed Pumpkin soup bowls from Lee's

Make a soup

Make Cake Mix spice Cupcakes and decorate with icing and sprinkles and candy

Icing- white, purple, black, orange, green, yellow, white, red

Buy candy bones, candy eyes eyes

Mummies 

20 portions

DBL-      Original recipe- 12 portions-

4.5 t      2 1/4 teaspoon dry active yeast
2c         1 cup warm water
4T         2 tablespoon granulated sugar
4T         2 tablespoon oil (I used olive oil)
4-6c       2  1/2 – 3 cups all-purpose flour
4t           2 teaspoon salt

12 hot dogs
1 egg
1 tablespoon milk

1. In the bowl with a whisk, combine yeast, sugar, and warm water.  When the yeast becomes foamy, add  oil, 2-4 cups of the flour, and salt.  mix until combined.  Knead  for about 7 minutes, stopping to add flour (up to one cup more).  The dough should stick to the bottom of the bowl but not to the sides.  It should be slightly sticky with no visible flour.
2. Remove the dough from the bowl, oil the bowl, and place the dough back into the bowl.  Cover and let rise for one hour or until doubled in size.
3. Preheat the oven to 400 degrees.  Punch the dough down and roll into a log.  Cut the dough into 12 equal portions.  Roll each portion into eight-inch pieces, and twist around the hot dogs.  Place them on a baking sheet lined with parchment paper.
4. To make the egg wash, whisk one egg with one tablespoon of milk.  Brush the top of each dough wrapped hot dog, and sprinkle with sesame seeds.
5. Bake at 400 degrees for about 15 minutes, or until golden brown.

9/24/24 one time i added 2 c of dry regular oats to the blender and added that to the roll mixture, then added 3-4 c of white flour.

Airbnb Pumpkin Muffins or bread

Use Granola to put on top of muffin

I went to a airbnb in logan UT. Lisa made these delicious muffins that I couldn't get enough of.
Makes 2 loaves or about 24 muffins

First mix-
4 eggs
2 c packed pumpkin
1 c oil
I did 2 c (she did 3 c sugar)

Add-
3 1/2 c flour
(I did 3 t) she did 2 t baking soda
1/2 t baking powder
1 1/2 t salt
1 t ground cloves
1 t cinnamon
(I did 1/2 t ginger) I didnt have 1 t nutmeg

Use cupcake liners or spray with oil the bread loaves pan
Cook 350
For bread Bake 65 – 75 minutes
For muffins bake 20-25 min

Mix liquid batter in large bowl. On top of liquid batter I piled the dry ingredients on. After all the dry ingredients were measured out and put on top, then I mixed it all up. 

Put liquid batter in the muffin tins and top each muffin with a handful of homemade granola  and Turbinado sugar- (larger sugar crystals) to sprinkle on top of the liquid muffin batter. I fill up the muffin tin to the top, b/c I like puffy rounded muffins, not flat

4/16/20 delicious, loved them!

Pie Dough Recipe

Martha Stewart Makes 2 nine inch crusts

Serve with Bacon Quiche or any pie recipe

• 2 1/2 cups all-purpose flour (half white and half wheat), plus more for rolling
• 1 teaspoon salt
• 1/2 cup (1 and half sticks) cold unsalted butter, cut into pieces
• 1/4c olive oil (3/6/17 when I added oil it stopped the dough from being crumbly, it was a smooth liquid dough)1 
• 1T-1/4c water (you decide how much it needs) 3/6/17 I didn't add any water b/c it was already liquidy from the oil.

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
2. Sprinkle with 1T-1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to cup more ice water, 1 tablespoon at a time). Do not overmix.
3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.
4. Place one disk of dough on a lightly floured piece of waxed paper/plastic wrap. Rolling from center outward, form into a 14-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate.
5. Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using kitchen shears, trim overhang to 1 inch; fold under to form a rim. Crimp with fingertips and knuckle. Repeat with remaining disk of dough.

Freeze the extra pie crust for a dessert or quiche.

1 Next time if you want normal crumbly dough use 1 c or 2 stick of butter and not olive oil.