Lion House Rolls

It took a few tries, and about 4 different "Real" Lion House Roll recipes, but I think I nailed it.  I have been making these every Sunday since the beginning of the year.  I read several different recipes, tried some different things, and added my own tips and tricks.  The last 3 times I have made these, they have turned out perfect!  Light, flaky, and delicious.  Here's how I "roll" (hahaha)...



2 cups warm water2 Tbsp. yeast1/3 cup sugar2/3 cup powdered milk1/3 cup butter, softened1 egg2 tsp. salt2-3 cups all-purpose flour2-2 1/2 cups bread flourIn large mixer, let yeast dissolve in water.  I add a little bit (about 1 tbsp.) of the sugar to help it along.  Once it has foamed, add the rest of the sugar, dry milk, butter, egg, and salt.  Mix until smooth.  Add 1 cup all-purpose flour, and 1 cup bread flour.  Mix until smooth.  Add another cup of each flour.  Mix until smooth.  At this point, you have added 4 cups of flour.  Depending on where you live/time of year, the next part can get tricky.  I only add 1/2 cup of each flour next, so that's a total of 5 cups.  You may have to add up to 1-1 1/2 cups more.  You want the dough to be sticky, but slightly pull away from the bowl when mixing.  This part takes practice.  Next, with a rubber spatula, scrape dough off of sides of bowl.  Cover with damp towel and place in a warm part of the house.  Let rise double, about 1 hour.
Cover counter with flour, and roll dough out into large rectangle, about 1/4" thick. Brush dough with melted butter, about 1/4 cup. Cut dough into 2x4 rectangles with pizza cutter.  I watched THIS video of how the Lion House really rolls their rolls.  And that is exactly how I do it now.  If you skip the video, you can just lightly roll them up, and place seam side down on pan.  In my large sheet pan, I did about 3 rolls across, and 5 rolls down.  They need to be kind of close together to help each other raise.  Rise?  Whatever.  Again, cover with damp towel, and let them rise in a warm place for another hour.  Bake at 375 for 15 minutes, or until golden.  When done, brush tops with melted butter.
Enjoy!
P.S.  I hope that wasn't too complicated.  It really isn't hard, and it is SOOO worth it.  They are amazing!  Please let me know if you have ANY questions!

The Aromatic and Heavenly Pull-Apart Pesto Rolls

for Pesto
1 1/2 cup packed basil leaves1/4 cup olive oil1/4 cup parmesan cheese1/4 cup chopped walnuts2 green chillies3 garlic pods1/4 tsp saltProcedure:
Add all the above ingredients and make a rough paste,your pesto is ready to use .

Ingredients for rolls ( 2 sets )2 cups all purpose flour3/4 cup warm milk2 tbsp melted butter2 tbsp sugar1.5 tsp instant yeast1/2 tsp salt1/4 cup grated mozzarella cheese In a big bowl add yeast,sugar,salt n warm milk let it sit for 10 min. It will become foamy. Then add butter mix nicely. Then add flour slowly 1/2 cup at a time n stir with spatula. Then take it out of the bowl n on a lightly floured surface knead it for 5 min n then make it into a ball. Grease it with oil then put it in a bowl n cover with a damp cloth n let it sit for 1 hr.

The dough size will double after 1 hr, knead it again nicely and divide it into two parts and spread it with a roller like chapatti with 2mm thickness and apply pesto sauce equally and sprinkle mozzarella cheese evenly. Then roll it and cut into 1 inch thick swirls. Let is rest for 20 minutes.

Preheat the oven for 180 Celsius. Bake the roll for 30-40 min till golden brown. Remove the baking tray and brush all the rolls quickly with butter ,let it cool.