Lion House Orange Rolls Recipe 45 Recipes

LION HOUSE ORANGE ROLLS RECIPE - (4/5)

Steps:

• In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour). Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes. Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter and a sprinkle of salt. Makes 18 rolls. Helpful Tips for Making Rolls Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll. It is not necessary to use the entire amount of flour called for in the recipe-add only enough flour to make dough manageable. To shorten dough's rising time, use one of these methods: 1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size. 2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe. Brush top of rolls with butter when first taken from oven.

HOT ORANGE ROLLS

Steps:

• Dissolve the yeast and pinch of sugar in 1/4 cup water.
• Heat milk, butter, 1/2 cup sugar and salt until butter is melted.
• Cool to lukewarm and beat in yeast mixture, eggs and 1 cup of flour.
• Let rise until bubbly.
• Gradually add remaining flour and beat well with spoon or mixer.
• (It is not necessary to knead.) Cover and let rise till double in bulk.
• Mix 1/2 cup softened butter, 1/2 cup sugar and grated orange rind.
• Roll dough out on lightly floured surface into rectangle and spread with sugar-orange mixture.
• (Save a little sugar mixture to sprinkle over rolls when done.) Roll up as for cinnamon rolls.
• Cut into slices and place in greased muffin tins.
• Let rise till double.
• Bake at 375 degrees F for 15 to 20 minutes.
• Sprinkle with reserved sugar mixture.

LION HOUSE DINNER ROLLS

Steps:

• In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
• Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
• Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
• Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
• Add about ½ cup flour and mix again, by hand or mixer.
• Dough should be soft, not overly sticky, and not stiff.
• (It is not necessary to use the entire amount of flour.)
• Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
• Cover with plastic wrap and allow to rise in warm place until double in size.
• (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.).
• After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
• Roll out and cut rolls in desired shape and size.
• Place on greased (or parchment lined) baking pans.
• Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
• Bake at 375 for 15 to 20 minutes or until browned.
• Brush with melted butter while hot.