These are huge bread snack sandwiches compared to dinner rolls. Undoubtedly, everyone will love these jumbo rolls!
Serves: 2 to 2½ dozen
2 cups warm water
⅔ cup instant nonfat dry milk
2 Tablespoons dry yeast (around 2 packages – if you use 2 it’s just under 2 Tablespoons but it works)
¼ cup sugar
2 teaspoons salt
⅓ cup butter (5⅓ tablespoons) – plus more for brushing the rolls after baking.
5-5½ cups all purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)
In a large mixing bowl, pour water, add milk powder and stir well until milk powder dissolves.
Sprinkle yeast to the warm mixture of water and milk. Let the yeast activate (it will create small bubbles) for a few minutes. Next, add in sugar, salt, butter, egg and 2 cups of the flour.
Beat using low speed of electric mixer until ingredients are well combined. Adjust mixer to medium speed and continue beating for 2 minutes. Stop the mixer then add in 3 more cups of flour (total of 5 cups added so far) Continue beating, over low speed until all ingredients are well incorporated. Adjust speed to medium speed and beat for 2 minutes. Keep on beating until dough becomes stiff.
Add another ½ cup of flour and continue mixing. (This time you can use your hands or if not electric mixer). The dough should not be stiff or overly sticky. It should be pulling away from the bowl of the mixer.
Scrape the dough off the sides of the bowl and pour approximately a tablespoon of vegetable oil to grease whole bowl. Transfer the dough in the bowl, and turn it over so the dough is filmed with oil.
(This will keep the dough moist and not dry.) Place a kitchen towel or plastic wrap and let it rise in a warm place until double in size.
In a flat surface or counter, dust it with flour and put the dough. Generously dust it with flour so its easy to work on the dough.
You can can shape these into crescent rolls or do it the traditional Lion House way. Roll into a rectangle about ¼ inch thick and brush with melted butter. About ¼ cup melted butter was used to brush the rolls.
You may cut the rectangle into smaller rectangles that are 2″X4″ (a little smaller than a dollar bill). Your can use your finger to as a guide. Make an “L” with your thumb and pointer finger to show you how wide and tall to cut your rectangles.
Then roll it and place them on a greased tray (or parchment lined) the ends of the roll should be resting on the pan. Place a kitchen towel and cover and let it rise again.
Keep it in a warm place until the rolls are double in size (about 1-1½ hours).
It’s time to bake!
Brush each rolls with egg wash on top. Bake it over 375-degree for about 15-20 minutes or until they are light to golden. Happy baking!
Serve and enjoy!
Photo by: jannabythesea