Lion House Rolls

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I’m a bread girl. Since I was little I would fill up my plate with all kinds of bread and rolls when I was at a buffet. From an early age, I learned to love the flavors and textures of dark pumpernickel, rich brioche, rustic baguettes, airy ciabatta, sweet pan dulce, or any kind of bread. This Thanksgiving I went out on a limb and made most of our meal from Pinterest recipes (see the Sweet Potato Casserole post). I saw this pin for Lion House Rolls by Christy of The Girl Who Ate Everything. They looked over the top – which is exactly what I wanted.

Pintesting Lion House Rolls

If you’re a carbivore like me (I think that should be a real thing), that picture will have you drooling. After reviewing the recipe a few times I was pretty sure I could handle it. Time to get to the Pintesting.

The Pintesting:

The first step is to bloom the yeast, which is basically a test to wake up and activate the live yeast which will cause the bread to rise. It will also let you know if your yeast is old and needs replacing. Simply stir the yeast into warm milk or water mixed with dry powdered milk and watch for it to bubble or bloom.

Pintesting Lion House Rolls

After a few minutes, you’ll see the bubbles if the yeast is good; then add the rest of the starter ingredients.

Pintesting Lion House Rolls

Mix the starter…

Pintesting Lion House Rolls

and add more flour…

Pintesting Lion House Rolls

until it turns into a dough.

Pintesting Lion House Rolls

The recipe says to oil the bread to prevent crusting, cover the bowl with a towel or plastic wrap, and let it rise until doubled. How do you know if it’s doubled?

Pintesting Lion House Rolls

I use this simple but brilliant trick that I learned from King Arthur Flour. Put the oiled dough in an oiled pitcher with measurement lines on it. See? Simple but brilliant!

Pintesting Lion House Rolls

I KNOW this is doubled. Great trick!

Pintesting Lion House Rolls

Now dump the dough on a floured surface. I flipped it a couple of times to lightly flour it.

Pintesting Lion House Rolls

Roll out the dough into a rectangle shape to about 1/4 inch thickness.

Pintesting Lion House Rolls

Spread it with butter and cut into individual rolls. (The original recipe links to a video on the best way to do this and the next step.)

Pintesting Lion House Rolls

Then roll (or flip and spin) into the shape and place on a baking sheet. I lined mine with parchment and really recommend it here. Cover with plastic wrap and let them rise again until doubled in size.

Pintesting Lion House Rolls

Once doubled again, bake the rolls until they’re perfectly browned and smell like a bit of heaven.

Pintesting Lion House Rolls

Brush them with melted butter and try to not eat them all.

Pintesting Lion House Rolls

YUM! These are the best dinner rolls that I’ve ever made had. It was all I could do to not just fill up on these while getting the rest of Thanksgiving dinner ready. HH agreed that this recipe is a keeper. Their texture is both rich and light, and the baked in butter means you don’t have to add more – but we did.

Variation:

I love to experiment with recipes and the first thing that came to mind on these (due to the way their rolled up) is cinnamon rolls. But after tasting the roll itself I was thinking raisin bread. So I combined the ideas and made the recipe again adding 1/3 cup of raisins to the dough and sprinkling cinnamon sugar onto the buttered dough before rolling the rolls. The next time I make these I’ll increase the raisins to at least 1/2 to 2/3 cup. I might even use mini loaf pans to make little raisin bread loaves as well as rolls.

Pintesting Lion House Rolls

My rolls weren’t cut as evenly as the first batch, but nobody cared when eating them. I brought them to a Christmas party and they were a huge hit. No icing required.

The Pintesting Results:

Overall Results: 4.55 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  Christy said these rolls are legendary and she’s absolutely right. They turned out exactly as the recipe said they would every step of the way. The dough was soft and not sticky; very easy to work with. Between the intoxicating yeasty smell, the buttery richness, and how pretty they turned out, I enthusiastically give this 5 Pins.

Pintesting Rating - 5 Pins

Difficulty: I’m not an experienced from-scratch bread baker (other than using the bread machine) and had some trepidation on this whole process, but I was pleasantly surprised at how simple this was. There are a few steps and waiting times in between for rising, but none of the steps were difficult. Christy’s instructions and the video that she links to were very thorough making the hardest part being patient during each rise. 4 Pins

Pintesting Rating - 4 Pins

Time: The time spent actually mixing and working the dough and baking was not very long at all – roughly 40 minutes. Waiting for the dough to rise twice is what makes bread baking take so long. This times out well if you’re making Thanksgiving dinner, but it’s not something you can whip up quickly.  3 Pins

Rated 3 Pins

Cost: Most of the ingredients are kitchen staples: milk, sugar, flour, egg, and butter. You can make the recipe with all-purpose or bread flour, which also helps keep costs down if you don’t have bread flour on hand. The yeast was about $1.40 for a 3-envelope pack and I only needed 2 envelopes. The total cost was minimal for 2 – 2 1/2 dozen rolls that freeze well, so I’m giving this 5 Pins.

Pintesting Rating - 5 Pins

Practicality: These are some of if not the best rolls I’ve ever had. Period! I love that the recipe gives freezing instructions so that you can make one batch and enjoy them for weeks (if they last that long). I also love their versatility. I’ve made the raisin bread cinnamon rolls and am looking forward to making a savory or garlicky version in the near future. You can make them smaller sized rolls – perfect for little ones. I’m also going to play around with making loaves of bread with this dough. 5 Pins

Pintesting Rating - 5 Pins

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