Monday, December 26, 2011

#336_Lion House Dinner Rolls

Lion House Dinner Rolls of different shapes
made in my humble kitchen.....

they are nice and fluffy...and yummy!

Lion House Pantry is located in downtown Salt Lake City and is famous for their pastries and bread. According to an article, click here, every year for Thanksgiving, they make 11,000 pies, 75,000 cookies and 65,000 dozens of dinner rolls. Yes, DOZENS! Amazing!! that's a lot of rolls!
These legendary rolls are sold for $6.00 per dozen at their bakery/outlets, but of course it costs less than $3.00 for 20-24 pieces if made at home and they made it possible for us to make them ourselves by sharing their recipe and procedure online.

Just a side note: These rolls remind me of our own Filipino bread called "Spanish Bread". The concept of brushing the rolled out dough with butter then cutting it into smaller pieces, and rolling up each piece is the same, however, the main difference is that we sprinkle white sugar on top of the butter before rolling them up and then brushing the top of the baked bread with more butter or margarine and finish it with sprinkling white sugar and/or bread crumbs on top.

As you can see, I need to practice more on rolling up the doughs,
but as imperfectly shaped these are,
the taste is Heavenly! and they are pillow soft.

Image Detail
Picture of the Lion House signature dinner rolls
as they appear on a cover of one of their books.

Their recipe and procedure is on the net, so I will direct you to their site.
For recipe and tutorial step-by-step procedure on shaping the rolls click on the links below:

Note from MaMely:
As always, I used my bread machine to make the dough for these rolls where I let the machine do the mixing and kneading, then I do the fun part. The original recipe doesn't ask for vital wheat gluten and dough enhancer, but for some reason I can't part from my secret ingredients and so I did use them. I also used 1 Tb + 1 tsp of Saf instant yeast and used more flour than suggested on their recipe. As you know when making bread, we get different results from baking them from one area to another even from a kitchen to another kitchen. So, if you think you need to make some adjustments on the liquid or flour, don't be disappointed because that happens.

The Lion House, Salt Lake City

Update: 1-29-12

While I was making some of the Lion House Rolls the other day, I decided to make Spanish Bread with half of the dough to see if our G'kids would like them. To my surprise, they did! in fact our 15-year old G'daughter said she ate 5 pieces and would have eaten more if she wasn't concerned about gaining weight.

Spanish Bread are rolled like Croissant rolls.
When baked, they are brushed with melted margarine and sprinkled with white sugar.

#335_Fried Wonton

These are deep fried wontons

My Fried Wontons and my Fried Lumpia Shanghai share the same fillings. The difference between the two are the appearance or the style in wrapping them and the wrappers used...."wonton skins" for the Wontons and "lumpia wrappers" for the lumpia. They are both wrappers but the wonton skins are thicker than the the ones for lumpia.

Wonton skins are available in both regular stores and Asian stores, but there's hardly a regular store that carry Lumpia Wrappers so you have to make a trip to an Asian store if you want to use them.

For Fillings, click on the link below....

There are many different ways to wrap and fold wontons.

Here's a link which gives you different styles
of wrapping and folding wontons, click here.

For the style I used to fold my wontons, click on the link below.

Steamed wontons
A famous restaurant here in Salt Lake serves these as an appetizer. Actually the owner came on a tv show one time and showed how they make them at his restaurant. They pan-fry these wontons in oil until browned then pour some water into the pan, cover it and let it steam for about 10 minutes. (Some cooks drop the wontons in a boiling water).

Here's the finished product of the pan-fried steamed wontons.
                             After steaming, they are drained on paper towels

Whether these are deep fried or pan fried, they are always a hit whenever I serve them at family gatherings.

For homemade Dipping Sauce or Saw-sawan recipe, click here.

Friday, December 16, 2011