Lion House Dinner Rolls with Honey Butter
To set the record straight, I did not bake these with whole wheat to be healthy. It was the only flour I had on hand. They still turned out soft and light with whole wheat, but I was definitely craving the white.
I know these aren't very pretty, but I go through the reason why at the bottom of this post. They still tasted great, though.
ROLLS
2 T Yeast
2 cups Warm Water
1/3 cup Sugar
1/3 cup Shortening, Margarine, or Butter
2 t Salt
2/3 cup Nonfat Dry Milk (get this in the baking section of a store)
1 Egg
5 to 6 cups All-Purpose Flour
Butter or Margarine, Melted
In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of flour. Beat together until smooth. Gradually add remaining flour until soft dough is formed.
Turn onto a lightly floured surface and knead until smooth and elastic. Place into a greased bowl; cover and let rise until dough doubles in bulk. Punch down; divide into thirds.
Roll out one third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough.
Brush tops with melted butter or margarine. Let rise until double in size. Bake at 400 F for 15 minutes. Serve warm with honey butter, if desired. Make 3 dozen rolls.
HONEY BUTTER
1/2 cup Softened Butter
1/4 t Vanilla
1 Egg Yolk
1 cup Honey
Whip butter. Add in vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes 1 1/2 cups.
Learn from my mistakes:
- I didn't read the instructions before I made the honey butter and I ended up mixing all the ingredients before whipping the butter. It didn't work. The butter still tasted good, but it was more of a thick sauce than a fluffy butter.
- I must have had my brain working backwards when I read about how to roll up the dough. I started with the small end instead of the wide end. My rolls aren't very pretty, and I think this is the main reason why.
