Lion House Rolls
Ingredients
- 1 1/2 cups water
- 50 g dry milk powder
- 3 tablespoons granulated sugar
- 8 g dry yeast
- 1/4 cup unsalted butter
- 1 large egg large egg
- 610 g all-purpose flour
- 1 1/2 teaspoons kosher salt
- 3/4 cup unsalted butter
- Flaky salt Flaky salt Flaky salt
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Instructions
- Lightly oil a large bowl. You will add your dough to it once it’s been made.
- In the bowl of a stand mixer, combine the water, milk powder, one tablespoon of sugar, and yeast. Mix briefly with a spatula just to wet the yeast. Let it sit to foam, about 5 minutes.
- Once the yeast looks foamy, add the remaining 2 tablespoons sugar, 1/4 cup melted butter, and egg followed by the flour and salt.,Fit the mixer with the dough hook and mix on medium-low speed until the dough forms, then turn the mixer up to medium speed and knead with the hook for 6 minutes.,Scrape the dough from the bowl and knead a few times on the counter before forming into a ball.
- Place the dough ball in the oiled bowl and cover with plastic. Place the bowl with the dough in the refrigerator and let it rise slowly overnight.
- In the morning, about 2 hours before baking, roll out the dough into a very long oblong shape. About 40 inches x 10 inches and about 1/8 inch thick.
- Brush 2/3 of the melted butter over the surface of the dough, leaving a 1-inch border along the edge furthest from you.,Roll the buttered dough from the longest side closest to you like a very long cinnamon roll. Pinch the seam closed and cut the log in half, so each log is about 20 inches.,Divide each log into six somewhat equal portions.
- Place the buns seam side down, four across on a sheet pan in three rows. Dust the tops with flour so the dough doesn’t stick and cover the rolls with plastic. Rise in a warm spot until doubled, about 1 hour. (If you want to freeze the rolls, do that after you’ve divided them but before the second rise.)
- Heat the oven to 350°F. Place the risen rolls in the center of the oven and bake for about 20 minutes, turning the pan halfway through for even browning, until the buns are golden brown.
- Remove from the oven and place on a rack to cool. While the rolls are still hot, brush them with the remaining melted butter. Sprinkle with salt if you like. Cool to room temperature before serving.,Did you love the recipe? Let us know with a rating and review!
Source
Original recipe: View Original