Lion House Dinner Rolls

Here are the yummy rolls I will be making for Easter dinner. Enjoy!

2 Cups of warm water
2/3 cup of nonfat dry milk (instant or non-instant)
2 TBS dry yeast
1/4 cup of sugar
2 tsp salt
1/3 cup of butter (real butter)
1 egg
5 to 5 1/2 cups all-purpose flour or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at 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). I usually use a total of 5 1/2 cups.

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with butter or Honey Butter. Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making Rolls:
Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.

Honey Butter:
½ cup butter, softened
½ teaspoon vanilla
½ cup honey

Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup.

Healthified Monkey Bread

Way less fat and fewer calories then the original recipe and still yummy! :)

1/4 cup sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury Grands Homestyle refrigerated reduced-fat buttermilk biscuits
1/2 cup chopped pecans or walnuts (optional)
3/4 cup fat-free caramel topping
2 teaspoons vanilla

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

Chicken Pot Pie (Sarah Maughan)

This is my friends recipe....yummmy!


Pre-made pie crust in freezer aisle

1/4 cup olive oil

1 clove garlic crushed

1/2 tsp rosemary

1/4 tsp salt

1/4 tsp pepper

1/2 sweet potato peeled and cubed

3 red potatoes cubed

1/2 white onion chopped

1/2 cup baby carrots

1 chicken breast seasoned with garlic salt, cooked and cubed

1/2 cup celery

1/2 cup frozen pees

2 packets turkey gravy mix


Bake one pie shell according to package directions. Combine the olive oil, garlic, rosemary, salt and pepper with the sweet potato, red potatoes, onion, and baby carrots. Roast in the oven at 400 for 20-25 min, or until tender. Add all of the ingredients to the pie shell including 1 packet of turkey gravy mix made according to package directions. Cover with second pie crust. Bake at 400 for 17-18 minutes or until pie shell is golden brown. Mix second packet of gravy to pour over top, and serve.

Old Fashioned Pumpkin Bread

Bread:
2 cups flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup brown sugar
1/2 cup granulated sugar
1 can pumpkin
1/2 can evaporated milk
1 large egg
1 egg white
1 Tbsp vegetable oil
1/2 cup chocolate chips (optional)


In a medium bowl combine flour, pumpkin pie spice, baking powder, salt, and baking soda. In a separate large bowl combine sugars, pumpkin, evaporated milk, eggs and oil. Add the flour mixture to the wet ingredients and stir until combined. Stir in chocolate chips, if desired.

Place in a greased 9X5 bread pan and spread smooth. You can add nuts or streusel at this point if you'd like (I like mine with streusel topping... recipe below). Bake at 350 for 60-65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.


Streusel Topping:
1/4 cup old fashioned rolled oats
1 Tbsp brown sugar
1 Tbsp melted butter or margarine
1/8 tsp pumpkin pie spice

Macaroni Grill Bread

(This one's for you mom) :)

As you know, Macaroni Grill is one of my favorite restaurants! I saw this recipe and had to try it. Of course, it doesn't taste exactly like the real deal (they never do) :), but it is pretty darn close & is easy to make.

1 Tbsp yeast
1 Tbsp sugar
1 cup warm water
2 1/2 cups flour
1 tsp salt
1 Tbsp olive oil
1 1/2 tsp dried rosemary

Topping:
2 Tbsp butter, melted
1 1/2 tsp dried rosemary
1 Tbsp fresh course salt

Mix yeast, sugar, and water till frothy. Add 2 cups of the flour, salt, oil, and rosemary; mix until smooth. Add enough flour to make a soft dough, form into a round loaf and place on a lightly greased pan. Cover and let rise until doubled in size - about 45 minutes.

Preheat oven to 450. Brush melted butter over the entire loaf, sprinkle with rosemary and course salt. Bake for about 20-25 minutes. Serve with oil and balsamic vinegar.

Pani Popo (Hawaiian Coconut Bread)

**the BEST bread EVER!!**

1 (12 oz.) pkg. frozen dinner rolls, thawed (Rhodes Rolls are my fav.)
1 (10 oz.) can coconut milk
3 TBS sweetened condensed milk
3/4 c. white sugar, or to taste

Coat a 9x13 " baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours. Preheat the oven to 350 degrees.

In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can. Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.
(This makes lots of sauce...use your judgement on how much you want to use).