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Lion House rolls

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by journey11, Nov 23, 2016.

  1. Nov 23, 2016
    journey11

    journey11 Garden Master

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    Oh yeah , I am ON the BALL this year. No 3am baking frenzy for me.

    My lone culinary effort in this year's meal is the hot rolls, but let me tell you, I take my yeast breads very seriously.

    Hot, buttery goodness! You must try this recipe sometime...Legendary Lion House Rolls.

    1479872646307.jpg

    Did I mention that we are not going to be eating the Bourbon Reds this Thursday? They are already in the freezer, have been for a few weeks now. My mom is notorious for cooking the turkey to death, bless her heart (she has a very deep fear of food poisoning). I am told that heritage turkeys are a little trickier to roast than your grocery store birds. So we're saving that experiment for another day. If I mess it up, I still have the second one to try again, lol.
     
  2. Nov 23, 2016
    digitS'

    digitS' Garden Master

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    Thanks, Journey!

    Rolls made with sweet potato look like they're right up DW's alley, with me involved in the process ;).

    She goes for the dessert breads too but seems to have more interest in vegetable yeast breads. I'm not sure what there is about them. Perhaps a measure of moist tenderness that some things like squash or potato lends to the wheat flour ... They also seem to come with a guaranty for coming out good.

    Steve
     
  3. Nov 23, 2016
    Nyboy

    Nyboy Garden Master

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    My grandmother would always cook the turkey. I grew up believing turkey to be a dry tasteless bird
     
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  4. Nov 23, 2016
    digitS'

    digitS' Garden Master

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    DD will take on the responsibility and had a "practice run" on roasting a turkey, earlier this month.

    She did not stuff the bird but used a glaze made with
    • Maple syrup
    • Chili powder
    • Horseradish
    • Mustard
    She claimed that the turkey served at her party was "perfect." I have encouraged her not to vary the recipe and hope for a repeat.

    :) Steve
     
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  5. Nov 23, 2016
    thistlebloom

    thistlebloom Garden Master

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    Those look really good Journey! I haven't made yeast rolls (besides cinnamon ) for a long time. I should give those a try. We're celebrating Thanksgiving twice this year!
     
  6. Nov 23, 2016
    journey11

    journey11 Garden Master

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    Good idea on the test run. Being responsible for the turkey is quite daunting!

    I think they had two recipes in that link
    These I made are the first one, no sweet potatoes in them. But that does sound good too! I've got a pile of sweet potatoes in the basement. Can't have too many sweet potato recipes up your sleeve... ;)

    This recipe makes amazing cinnamon rolls too. That's what we had for breakfast today. Poor Savannah has been sick all week and now has a sore throat. She didn't even want one. :( I hope she's up for visiting tomorrow. I'll have to put her in a bubble so no one else gets it. She spent most of the week cuddled up on me. I've been taking elderberry and garlic (not simultaneously, lol), trying to stay healthy. :hide
     
  7. Nov 23, 2016
    thistlebloom

    thistlebloom Garden Master

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    I think I'll try them as cinnamon rolls, that's one of the things I'm taking to one gathering. If I roll them vertically it would be a little different than the usual look.....hmmm...
     
  8. Nov 23, 2016
    journey11

    journey11 Garden Master

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    It makes about 2 dozen. I think I liked these better than my usual cinnamon roll recipe. Lots of butter! It makes a really soft smooth spongy dough. they come out nice and fluffy.
     
  9. Nov 23, 2016
    ninnymary

    ninnymary Garden Master

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    Journey, yours look way better than the picture of the restaurant's. I'm going to try these tomorrow. I'm always looking for a better recipe. My rolls never seem to come out the way they look in pictures.

    Mary
     
  10. Nov 23, 2016
    journey11

    journey11 Garden Master

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    I make them with my kitchenaid mixer. I think it is the gradual addition of the flour and beating well after each that makes the dough so soft and fluffy. I start out with the paddle attachment, then put on the dough hook and give it a good 8-10 minutes of kneading. After the first rise, when you roll them up, let them rise really slowly, overnight in the fridge is best, or if on the counter just not too warm and fast. I used bread flour instead of all purpose too. Let me know how you like them. :)
     

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