but as imperfectly shaped these are,
the taste is Heavenly! and they are pillow soft.
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:
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
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.