Measuring the rolls, and rolling on the counter - Consistent size.
Baking in a 9 X 13" pan - Taller roll.
Eliminated smearing dough with butter, before rolling - Could not taste. Waste of money.
LION HOUSE DINNER ROLLS
INGREDIENTS:
2 Cups warm water
1 Egg, beaten
5 Cups flour
2 Teaspoons salt
2/3 Cup nonfat dry milk powder
1/4 Cup sugar
2 Tablespoons dry yeast
1/3 Cup butter
Extra melted butter for brushing the tops of the rolls
Maldon flaked sea salt, optional
DIRECTIONS:
Lightly oil a large bowl. Set aside. Add ingredients to bread machine, in order listed. Set machine to knead dough only. Dough should come together in 25 minutes. Dough will be soft. Place dough into greased bowl. Cover the bowl with a kitchen towel. Let dough double in size. Sprinkle your work area with flour. Turn dough onto floured surface. Sprinkle dough, generously, with flour. Roll flour into a 20 X 12” rectangle, 1/3" thickness. Trim sides, to 11 X 19”. Cut dough into 5.5 X 2.5" rectangles. Roll each rectangle, directly on your work surface, like a sleeping bag. Place tail, piece of dough, directly, onto the baking pan, that has been lined with parchment paper. Leave a finger space, around each roll. 12 rolls will fit on a 9 X 13" baking pan. Cover rolls, loosely, with a kitchen towel. Rolls will rise, and fill the pan. Brush with melted butter. Sprinkle flaked sea salt. Bake in a 375 degree oven for 25-28 minutes, until browned. Brush with butter. Yields 16 rolls.
*Want to bake these rolls, ahead of the Holidays? Bake, in a 9 X 13" parchment lined pan. Remove rolls from pan, and cool, on a baking rack. Replace parchment. Return rolls, to the pan. Wrap entire pan in plastic wrap, 3-4 times. Wrap entire pan in aluminum foil, 3-4 times. Place in freezer. Do not place anything on top of the pan! To reheat: remove plastic wrap. Cover with foil. Bake at 350 for 5, or so, minutes, just to warm.
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