By: Susan Proctor
Lion house Recipe
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
¼ cup sugar
½ cup butter, shortening, or margarine
1 egg
5 to 51/2 cups all-purpose flour, or bread flour
2 parts Roll Dough
½ cup melted butter
1 cup brown sugar
1 large package (6 ounces) vanilla pudding mix ( not instant)
3 tablespoons milk
½ teaspoon cinnamon Cinnamon-sugar
Divide dough into three equal parts, using 2 parts for the following recipe. Place third part in greased loaf pan and let rise; bake at 375’ degrees for about 35 minutes. Coat 9x13-inch pan or large Bundt pan with non-stick vegetable spray. Tear 1 part of dough into small pieces and drop randomly in bottom of pan. Melt butter and add remaining ingredients. Stir until well blended. Pour 2/3 of this mixture over the dough pieces in pan. Tear second piece of dough into pan to fill in empty spots. Pour remaining sauce over dough pieces; sprinkle with cinnamon-sugar. Cover with plastic wrap and allow to rise in warm place until double in size, 45 minutes to 1 hour. Bake at 375 degrees for 30 minutes. Allow to cool 10 minutes, then invert onto large platter. You can use Rhodes frozen dough.
Lion house Recipe
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
¼ cup sugar
½ cup butter, shortening, or margarine
1 egg
5 to 51/2 cups all-purpose flour, or bread flour
2 parts Roll Dough
½ cup melted butter
1 cup brown sugar
1 large package (6 ounces) vanilla pudding mix ( not instant)
3 tablespoons milk
½ teaspoon cinnamon Cinnamon-sugar
Divide dough into three equal parts, using 2 parts for the following recipe. Place third part in greased loaf pan and let rise; bake at 375’ degrees for about 35 minutes. Coat 9x13-inch pan or large Bundt pan with non-stick vegetable spray. Tear 1 part of dough into small pieces and drop randomly in bottom of pan. Melt butter and add remaining ingredients. Stir until well blended. Pour 2/3 of this mixture over the dough pieces in pan. Tear second piece of dough into pan to fill in empty spots. Pour remaining sauce over dough pieces; sprinkle with cinnamon-sugar. Cover with plastic wrap and allow to rise in warm place until double in size, 45 minutes to 1 hour. Bake at 375 degrees for 30 minutes. Allow to cool 10 minutes, then invert onto large platter. You can use Rhodes frozen dough.
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