The recipe for these rolls comes from the Lion House and they are perfection! It is a delicious, enriched dough, which means it is made with milk, eggs, butter and sugar. This dough is very soft and tender. It is so versatile and can be made into sweet rolls, breakfast pastries, or any shape of dinner roll you want. In the past, I have rolled out the dough, brushed with butter and rolled into a crescent or a traditional Lion House roll shape, as shown in the picture above. But just recently I have discovered this new way of cutting circles and dipping in butter then folding and stacking in a baking dish, as shown in the top picture above. I like this way for a couple reasons. They are faster to make, are a better portion size than those massive rolled rolls which means you get more rolls out of the dough. They are also so buttery and delicious to pull apart when warm!
I use an stand mixer to mix the dough which is made of water, yeast, egg, butter, salt, powdered milk, sugar, and bread flour.
First the powdered milk is added to warm water then the yeast is developed in warm milk.
Now that the yeast has developed and is bubbly and growing, it is ready for the rest of the ingredients.
One of the reasons these rolls are so soft and tender is the mixing of a small portion of flour for two minutes, repeated several times. The picture above shows after the first 2 minute period. The picture below shows after the second addition of flour and two minutes of mixing.
Once the flour is added and the dough is tacky but not sticky, it is ready to rest, covered for an hour and a half.
After the first rise, the dough is punched down to remove the air bubbles and shaped into a ball. Let this ball of dough relax, covered under a clean towel for 5-10 minutes so it will loosen up and be ready for shaping. Cut the dough into two halves to make rolling and shaping more manageable.
Roll out one half into a circle and using a large biscuit cutter or large glass, cut into circles.
Dip the individual circles into melted butter. Fold buttered dough in half and start stacking rolls into a baking dish.
Do not stack too many in a row or they will not have room to rise a second time. Cover dish with plastic wrap and let them rise at room temperature for 45 minutes. Bake at 375 degrees for approximately 25 minutes or until golden brown and the center rolls are completely cooked.