Lion House Potato Rolls Recipes
LION HOUSE POTATO ROLLS
This is an original recipe from the Lion House in SLC, Utah. This lovely house is a landmark in Salt Lake City and is known as one of Brigham Young's homes. A dear woman by the name of Angie Earl was in charge of the food at the Lion House. This recipe is from an original copy of the Lion house recipes cook book. It is copyrighted 1947. Note: 2 1/2 tsp of dry active yeast will substitue for the yeast cake.
Provided by Mom to Many
Categories Yeast Breads
Time 25m
Yield 30 Rolls, 30 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 4 ingredients in a mixing bowl and allow them to stand for1 hour. Be sure to cool the potato water first.
- After an hour add the next 4 ingredients. Add enough extra flour to make a soft dough. Melt the shortening before adding it and do not add it while it is hot. Beat the eggs well before adding. Sift the flour.
- Roll 1/4" thick, spread with creamed butter. Cut with a small biscuit cutter. Place 2 with buttered sides together into a well greased muffin pan.
- Let stand 45 minutes and bake at 400°F for 25 minutes.
- Makes 30 rolls.
Nutrition Facts : Calories 85.9, Fat 3.1, SaturatedFat 0.9, Cholesterol 14.2, Sodium 142.5, Carbohydrate 12.6, Fiber 0.5, Sugar 1.8, Protein 1.9
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- In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
- Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, 1/2 cup at a time, until the dough is soft and tacky, but not sticky.
- Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size.
- Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11×14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2×4″ big. If you hold your hand out so that your hand forms an “L” shape, it can help to be your guide for sizing.
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- Add milk to a small saucepan and bring to a simmer over medium heat stirring occasionally. Turn off the heat and add 3 oz of cubed unsalted to the hot milk, stirring until the butter melts completely. Pour the hot milk mixture into a stand mixer bowl and set aside to cool to below 110°F.
- Add warm water and a teaspoon of sugar to a small bowl, sprinkle active dry yeast over the liquid surface and let it bloom for 10 - 15 minutes, the mixture should puff up.
- In a medium mixing bowl, add flour, the remaining sugar and salt, stir to distribute evenly. Transfer the flour mixture to the stand mixer bowl with the warm milk, pour the bloomed yeast mixture over it, and knead with the dough hook on speed 2 for about 10 minutes. The dough should start pulling away from the side of the bowl.
- Oil a glass bowl and your hands. Scrape the dough out of the mixing bowl and shape it into a ball in your hands and place it in the oiled bowl. Cover, and let rise in a warm place for 1 - 2 hours until at least double in size.
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