Lion House Potato Rolls Recipes
LION HOUSE POTATO ROLLS
This is an original recipe from the Lion House in SLC, Utah. This lovely house is a landmark in Salt Lake City and is known as one of Brigham Young's homes. A dear woman by the name of Angie Earl was in charge of the food at the Lion House. This recipe is from an original copy of the Lion house recipes cook book. It is copyrighted 1947. Note: 2 1/2 tsp of dry active yeast will substitue for the yeast cake.
Provided by Mom to Many
Categories Yeast Breads
Time 25m
Yield 30 Rolls, 30 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 4 ingredients in a mixing bowl and allow them to stand for1 hour. Be sure to cool the potato water first.
- After an hour add the next 4 ingredients. Add enough extra flour to make a soft dough. Melt the shortening before adding it and do not add it while it is hot. Beat the eggs well before adding. Sift the flour.
- Roll 1/4" thick, spread with creamed butter. Cut with a small biscuit cutter. Place 2 with buttered sides together into a well greased muffin pan.
- Let stand 45 minutes and bake at 400°F for 25 minutes.
- Makes 30 rolls.
Nutrition Facts : Calories 85.9, Fat 3.1, SaturatedFat 0.9, Cholesterol 14.2, Sodium 142.5, Carbohydrate 12.6, Fiber 0.5, Sugar 1.8, Protein 1.9
LION HOUSE DINNER ROLLS
This recipe is from the restaurant in Salt Lake City called Lion House Pantry. They are famous for their food, but especially for these rolls. They sell these rolls to take home for $6 dollars a dozen! These rolls are incredible and Lion House doesn't seem to mind to share their recipe with everyone. They have a new cookbook that just came out called "Lion House Classics".
Provided by lisar
Categories Yeast Breads
Time 2h20m
Yield 2 dozen, 18 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
- Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
- Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
- Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
- Add about ½ cup flour and mix again, by hand or mixer.
- Dough should be soft, not overly sticky, and not stiff.
- (It is not necessary to use the entire amount of flour.)
- Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
- Cover with plastic wrap and allow to rise in warm place until double in size.
- (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.).
- After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
- Roll out and cut rolls in desired shape and size.
- Place on greased (or parchment lined) baking pans.
- Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
- Bake at 375 for 15 to 20 minutes or until browned.
- Brush with melted butter while hot.
Nutrition Facts : Calories 200.2, Fat 4.3, SaturatedFat 2.4, Cholesterol 20.2, Sodium 319, Carbohydrate 33.2, Fiber 2, Sugar 5.2, Protein 7.2
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- In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
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