Lion House Rolls

I came across this recipe while thumbing through my mom’s LDS Living magazine. Always up for a new bread recipe I gave them a whirl and they have now become the standby here. These rolls have a “squishy bread” texture that is wonderful! For the first few batches they tasted delicious, but they didn’t look quite right. And then, I watched this video and now I am a pro. The kids LOVE helping me, they beg for the rolls they can flip!

Lion House Rolls

*Makes about 2 dozen rolls

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-5 1/2 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer (I simply left it all in my mixer for a good 8 minutes.) and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a  lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

BBQ Chicken Braid

After my super chef brother-in-law, Ryan, showed me how to to fancily braid my pizza pockets I have been looking to upgrade one of our dinner favorites. And then I found this on one of my favorite food blogs: My Kitchen Cafe. The bread recipe she uses is incredible!! My braid came out soft and fluffy on the inside with a light crunch on the outside.
If the braiding is confusing Melanie has a tutorial on her blog. Check it out.

The only change I made was adding mushrooms, and bacon crumbles and then brushing the top with garlic butter as soon as it comes out of the oven. My oh my this is delicious!
p.s. the kids aren’t too hot on BBQ so for them I make a ham and cheese or pepperoni—they LOVE it.

BBQ Chicken Braid
*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference - simply add more or less to your liking.
*Makes 2 large braids
1 recipe French Bread Rolls
2 cups shredded, cooked chicken
Mushrooms
Bacon crumbles
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Preheat the oven to 400 degrees.
After the French bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a sheet of parchment to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven, brush with melted garlic butter and bake the second braid.
Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Recipe Source: My Kitchen Cafe

French Bread Rolls
adapted from allrecipes.com
*Makes about one dozen rolls

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown

Overnight Cherry Danish

2 T. yeast
1/2 cup warm milk
6 cups flour
1/3 cup sugar
2 tsp. salt
1 cup cold butter
1 1/2 cups warm half and half cream
6 egg yolks, beaten
1 can cherry pie filling

Icing
2 T. butter, softened
3 cups powdered sugar
1/4 t. vanilla
dash of salt
4-5 T. half and half cream

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (it will be sticky). Cover and refrigerate overnight.
Punch down dough; divide into quarters. Roll each portion into an 18 x 4 inch rectangle; cut into 1 x 4 inch strips.
Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 inches apart on greased baking sheets. cover and let rise in a warm place until doubled about 45 minutes.
Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each roll. Fill each with about 1 T. pie filling.
Bake at 350 for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
For icing, in a large bowl, beat butter until fluffy. Gradually beat in the sugar, vanilla, salt, and enough cream to achieve a drizzling consistency. Drizzle over rolls.

I have been wanting to make these since I found this recipe in Womans Day. They didn't disappoint us. They were delicious and not too sweet or rich. I just used my kitchen aid mixer for the whole thing and it worked great. This definitely made Nancy sick this day. I am done for the week and will cook low fat food the rest of the time. This is just another way to use our pie cherries! Enjoy!

Oatmeal Rolls

At one of many failed attempts at a RS recipe exchange a dear friend brought these incredible rolls. For months I craved them until I finally contacted her and got the recipe. Now we make them on a regular basis, they are soft and delicious and I figure the oatmeal cancels out all of that butter!

Lion House Oatmeal Rolls

2 cups quick-cooking oatmeal
2 cups boiling water
1 cup butter (I have successfully cut out 3T. of the butter, if desired)
1 1/2 Tbsp yeast
2 large eggs
2 tsps. salt
3/8 cup sugar
4 1/2 cups flour
2 Tbsp butter; melted

In a large bowl, measure oatmeal and pour the boiling water over the top of it. Stir slightly so all of the oatmeal is moistened. Cut the butter into small chunks and place on top of oatmeal mixture; set aside until butter is melted and the mixture has cooled.

Sprinkle yeast on top of oatmeal mixture. Add eggs, salt, sugar, and flour. Mix on low speed for 8 - 10 minutes. The dough will be very soft and sticky, but do not add more flour.

Allow dough to rise until it doubles in size. Roll out on a well-floured board until dough is about 1/4 inch thick. Brush with melted butter and cut with 3 1/2 inch round cutter. Fold each round in half, then take two rounds and fold them so the ends interlock; round edges up, folded sides down.

Place rolls in regular size muffin tines that have been sprayed with nonstick spray.

Let rise until double in size.

Bake at 375 degrees for 10 - 12 minutes.

Rolls should be lightly golden brown. If they are dark golden brown, they are overdone and will be dry.

Makes 2 dozen rolls.