Lion House Rolls or Artisan Bread

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The Lion House Rolls are my favorite rolls HANDS DOWN! If you aren't familiar with the Lion House, it is a restaurant in Salt Lake City, Utah that is known for its food and especially its rolls. They are so moist and the texture is amazing.

Preparation time: 20 min
Cooking time: 1 hr

Difficulty: Medium - experience needed


2 cups warm water
2/3 cup instant nonfat dry milk
2 Tablespoons dry yeast (2 packages)
1/4 cup sugar
2 teaspoons salt
1/3 cup butter (5 1/3 tablespoons)
1 egg
5-5 1/2 cups all purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)


1) In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.

2) Add the yeast to this mixture while water and milk is still warm. I let the yeast proof (dissolve and start to react) for a couple of minutes then add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.

3) Stop the mixer and add 2 more cups of flour (now 4 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand (mine is still wet here).

4) Add approximately 1/2- 1 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire 5 1/2 cups of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.)

5) Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size.

6) Sprinkle a cutting board or counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.

*****FOR ROLLS:********

Roll into a rectangle about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.

You want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles.

Then you roll them (or flip them like in the video) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Clear as mud?

Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls.

*******FOR ARTISAN BREAD:********

After step 6, take the dough and place it in a round cake pan. Cover with a dish towel and let rise one more time for about 30 min.

Melt about 1/4 cup butter. Brush onto the top of the dough. Sprinkle garlic powder, Parmesan cheese, some oregano, rosemary, and thyme on top. Bake in 360 degree oven until an inserted knife comes out clean (about an hour to an hour and a half)


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