Lion House Rolls Recipe

Dough:

1. Add milk to a small saucepan and bring to a simmer over medium heat stirring occasionally. Turn off the heat and add 3 ounces of cubed unsalted to the hot milk, stirring until the butter melts completely.

2. Pour the hot milk mixture into a stand mixer bowl and set aside to cool to below 110 degrees F.

3. Add warm water and 1 teaspoon of sugar to a small bowl, sprinkle active dry yeast over the liquid surface, and let it bloom for 10 to 15 minutes, the mixture should puff up.

4. In a medium mixing bowl, add flour, the remaining sugar, and salt, stir to distribute evenly.

5. Transfer the flour mixture to the stand mixer bowl with the warm milk, pour the bloomed yeast mixture over it, and knead with the dough hook on speed 2 for about 10 minutes. The dough should start pulling away from the side of the bowl.

6. Oil a glass bowl and hands. Scrape the dough out of the mixing bowl and shape it into a ball in the hands and place it in the oiled bowl. Cover, and let rise in a warm place for 1 to 2 hours until at least double in size.

7. Line a large baking sheet with parchment paper or a silicone mat.

8. Turn the dough out onto a lightly floured surface and roll out into a rectangle 12×15-inch and about ¼-inch thick.

9. Melt the remaining unsalted butter and brush the surface of the dough with the melted butter.

10. Use a pizza wheel to cut the dough sheet in half, horizontally. Then cut each half into 6 rectangles about 2½x6-inch. Roll each of the small rectangles up and place on the prepared baking sheet seam side down, spaced 1 to 2-inch apart.

11. Cover the rolls with a sheet of oiled plastic wrap and let rise for an hour.

12. Preheat the oven to 375 degrees F.

Egg Wash:

1. Beat egg with the milk. Lightly brush egg wash over the top of the rolls and bake for 15 to 20 minutes until golden brown.

2. Remove the rolls from the oven and brush the top with melted salted butter if desired.

3. Serve and enjoy.