Freezer Rolls

2 cups scalded milk
1/4 cup butter
1 1/2 tsp salt
1/2 cup sugar
1/4 cup cold water
3 eggs
2 rounded Tbls yeast
5-6 cups flour

Scald milk and pour over butter, salt, and sugar (in your mixer bowl).  After butter is melted, add cold water, and eggs.  Start mixing.  Add yeast then add start adding flour 1 cup at a time.  Keep adding flour a little at a time til the sides of the bowl clean itself.  Take dough out onto a greased table.  Knead then let rise for 15 minutes.  Divide dough into three balls, roll out each ball like a pizza and cut into 12 pieces.  Roll each piece from larger end to small end.  Dip in some melted butter then place on a cookie sheet lined with wax paper.  After rolling each roll place in freezer immediately.  After frozen solid you can remove from cookie sheet and put in freezer bag.  When ready to bake some, take out what you need 4 hours prior to cooking.  Line them on a greased cookie sheet to let them raise.  When risen to double their size, bake at 350 degrees for 10-12 minutes.

*This recipe came from a friend from the Hyrum 15th ward.  She demonstrated it for a Relief Society meeting.  They are so yummy.  A very light and flaky roll.  Make some up and have them in the freezer for the next time you need homemade hot rolls!  Thanks Chelsie B. for the recipe!

Lion House Dinner Rolls

2 c. warm water

2/3 c. nonfat dry milk (instant or non-instant)

2 Tb yeast

¼ c. sugar

2 tsp salt

1/3 c. butter or shortening

1 egg

5 to 5 ½ c. all purpose or bread flour

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 on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes.  (Dough will be getting stiff and remaining flour may need to be mixed in by hand.)  Add about ½ c. flour and mix again, by hand or mixer.  Dough should be soft, not overly sticky, and not stiff.  (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.)  Place dough in a greased bowl; turn to coat.  Cover and let rise until double in size.  Turn dough over on floured surface so that it is floured on both sides.  Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick.  Cut dough in half the long way, to make two 4 inch strips.  Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down.  Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned.  Brush with melted butter while hot.  Makes 1 to 1 ½ dozen rolls.  (Dough may be used for breadsticks as well – 375° for ~10 minutes.)

The Sisters Cafe was kind enough to share the LION HOUSE ROLL RECIPE on their blog.

**These rolls are sooo good.  This is the first time I have made LION HOUSE ROLLS.  The rolls turned out so well.  Infact they were still moist after 4 days.  The key is to not add too much flour.  I will definately be making these again SOON!