Lion House Rolls
By Christie
The Lion House Pantry Restaurant in Salt Lake City, UT has been serving up hearty him-style fare for more than 40 years. This recipe dates back as far as the pioneer days and has been handed down through families. This is their most requested recipe
- 2
Ingredients
- 2 T yeast
- 2 cups warm water
- 1/3 cup sugar
- 1/3 cup shortening
- 2 t. salt
- 2/3 cup nonfat dry milk
- 1 egg
- 5 1/2 cups all-purpose flour
- Butter or margarine, melted
- Honey Butter
- 1/2 Cup butter, softened
- 1/4 teaspoon vanilla
- 1/2 cup honey
- Whip softened butter. Add vanilla and honey gradually, Beat for 20 minutes. Makes 1 cup
Preparation
Step 1
In large bowl, mix yeast and water; let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg and 2 cups flour. Beat together until smooth. Gradually add remaining 3 1/2 cups flour until soft dough is formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in greased bowl; cover and let rise until dough doubles in bulk. Punch down; divide in half. Roll out one half of dough into a circle; cut into 12 wedges. Starting at the wide end, roll each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remaining dough. Brush tops with melted butter. Let rise until double in size. Bake at 400° F for 10 minutes. Serve warm. Makes 2 dozen rolls