Sunday, August 29, 2010

Lionhouse Rolls

Oh boy. These could be the death of me! I made a batch for a family dinner and they were wiped CLEAN....not one to spare. I was actually really impressed at how easy they were! In fact, they are so easy I'm making them for our family reunion coming up this weekend. They are the perfect roll to make and then freeze - my kind of roll! So in case you were wondering...perfection.

2 T active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening (I used butter)
1 egg
2 1/2 t salt
2/3 cup nonfat dry milk
5-6 cups flour

In the large bowl of an electric mixer, (I use my Kitchenaid) combine yeast and water. Let stand 5 minutes or until good and bubbly. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed.

Turn dough onto a lightly floured board and knead until it is smooth and satiny ( I actually don't knead the bread for as long as it says to...I never do and it turns out as perfect as ever.) Return dough to an oiled bowl and cover to let rise until doubled. (about 1 1/2 to 2 hours)

Separate dough into three portions. Roll out each portion into a circle and cut with a pizza cutter into 8 pie-shaped pieces (triangles) (or 12 pieces if you want smaller rolls - this is what I did). Roll up crescent-style and place on baking sheet. Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned.

Makes 2-3 dozen rolls depending on the size you make the rolls.

*From the Lionhouse in Salt Lake City, but I actually got them from Sadies Kitchen.


Normally you wouldn't see me sporting any sort of flan on my site because I'm definitely not a fan. But my cousin, Annie, made it for a party and it was TO DIE FOR!!! I'm serious! It's amazing. The flan topping isn't so much like flan...I would describe it more like a rich custard topping - more like a crem brule topping. Anyway, when you serve it you drizzle a little more caramel topping over the top and it seems like you're eating a decadent, expensive dessert. You MUST try this!!

1/4 cup caramel sauce

For the cake:
10 T butter, room temperature
1 cup sugar
1 egg
1 3/4 cups flour
3/4 t baking powder
3/4 t baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk

For the flan:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 T vanilla

For garnish:
1/4 cup caramel sauce

Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup caramel sauce and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)

For the cake:

Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan:

In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.

Carefully slide the pan into the oven, and bake 1 hour (I had to bake mine for about 1 hour 30 minutes), until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.

Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining caramel from the pan onto the cake and serve!

*The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. Traditionally, it is chilled 24 hours before serving, but personally I like eating it at room temperature.

*For the caramel topping, I just use caramel ice cream topping and it's delish!
*From the Food Network