Lion House dinner Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine (I use canola oil)
1 egg
5 to 6 cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and yeast; let sit 5 minutes.
Add dry milk yeast, then sugar, salt, butter, egg, and 2 cups flour.
Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.
Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
Add about ½ cup flour and mix again, by hand or mixer.
Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl.
Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out).
Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board.
Divide dough into two.
Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick.
With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and ¼ inch thick.
Brush with melted butter.
With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide.
Make cuts through strips of dough every 2 inches, making about 12 pieces of dough.


Starting with short end, roll up one piece of dough, with butter on the inside.
Place roll on parchment-lined pan with other short end down on the paper (I just use a greased pan).
Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan.
Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours.
Bake at 350 degrees for 20 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Makes 2 dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.

Lamb chops with potato-carrot pancakes

* new...i might try this someday*
Hands-on: 25 min
total time 25 min
serves 4

ingre:
3/4 Cup fresh mint, chopped
1 shallot, chopped
2 tbsp rice vinegar
5 tbsp olive oil
kosher salt and pep
8 1-inch-thick lamb chops(aobut 2 lbs total)
2 russet potatoes (1lb), grated
2 large carrots, grated(1/4 lb)


What to do:
1.Heat oven to 400 F. In small bowl, combine the mint, challot, vinegar, 3 tbsp of oil, and 1/4 teaspoon each salt and pepper.

2.Heat a large skillet over med-high heat. season the lamb with 3/4 tsp salt and 1/4 tsp pep. In batches, brown the chops, about 2 min per side; transfer to a backing sheet . roast for 4/6 min for med-rare.

3. in a bowl, combine the potatoes and carrots. form into 4 pancakes. Heat the remaining oil in a large nonstick skillet over med heat. Cook pancakes until browned, 4-6 min per side. serve with the lamb and mint sauce.

*are you liking my humor?*

Grilled Pork Chops with Maple syrup sweet potatoes

4 (1 inch) thick bone-in pork chops (about 2 lbs)
salt & pep
4 small sweet potatoes (about 1 1/2 lbs), cut into wedges
2 tbsp olive oil
1 tbsp maple syrup
2 scallions, chopped


>Heat grill to medium - high. season the pork chops w/ 3/4 tsp salt and 1/4 tsp pep. Grill until cooked through, 7 - 8 min per side.

>Meanwhile, in large bowl, toss the sweet pototoes with 1 tsp of the oil and 1/4 tsp each salt and pepper. Grill, turning often, until tender and slightly charred, 10- 12 mins. reserve the bowl.

> To the reserved bowl, add the syrup, scallions, the remaining oil, and 1/4 tsp each salt and peper. Add the sweet potatoes and toss to coat. Serve with pork.

Grilled Salmon w/cucumber and celery salad

Serves 4

1/4 Cup nonfat yogurt(preferably greek)
1 tbsp white wine vinegar
2 cucumbers, thinly sliced on the diagonal
2 ribs celery, thinly sliced on the diagonal
1/4 Cup fresh flat-leaf parsley
4 small salmon steaks (about 2lbs)


>In a large bowl, whisk together the yogurt, invegar and 1/4 teaspoon each salt and pepper. Add the cucumbers, celery, and parsley and toss to combine.

>Heat grill to medium-high. Season the salmon with 1/2 tsp salt and 1/4 tsp pepper. Grill until opaque throughout, 5 - 6 minutes per side. Serve with the salad.



Taken from: Real Simple Mag