Lion House Roll Mix with THRIVE

Photo Credit: Sugar Duchess

One of the fun things I like to do with my powdered milk, eggs, and oils is to use them to create time-saving baking mixes. When all I have to do is add water to make pancakes, muffins, cakes, brownies or cookies, I am a happy camper! As an added plus, these mixes have a very long shelf life because they are made with THRIVE ingredients.  One of my favorites is this whole wheat pancake mix.  

I know, Shelf Reliance already offers a 6 grain pancake mix, but I have to say, I really do like mine better. 

One of the most popular recipes on this blog is the recipe for Lion House Rolls with THRIVE.  I love making these rolls for my Shelf Reliance taste testing events, for dinner or just for a snack.  So, I decided to create a mix to keep in a jar on my counter so that all I had to do was add water & yeast.

Dry Mix:

2 cups THRIVE instant milk
3/4 cup sugar
2 Tablespoons salt
1 cup THRIVE butter powder
3 Tablespoon THRIVE whole egg powder
9 cups all-purpose flour

9 cups white wheat flour (I grind mine from THRIVE Whole white wheat)

Mix all ingredients and set in jar or bag.  When ready to make rolls, use the instructions below:

Mix 1 1/8 cup warm water (115 degrees or so) with 2 1/4 tsp yeast.  Add 1 1/3 cup dry roll mix

Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.

Add 1 1/3 more cups of dry mix. Combine on low speed until incorporated, then for 2 minutes at medium speed. 

Work in 1 more cup mix 1/2 cup at a time until the dough is soft, not overly sticky, but workable and not stiff. (You may need to add just a bit more flour depending on how humid it is).

Scrape the dough off the sides of the bowl and pour about a tablespoon of vegetable oil down the sides. Rotate the dough ball so that all sides are covered. Cover the bowl with plastic wrap and place in a warm place to rise til double in size (about 30-45 minutes).

Flour a surface for rolling out the dough and turn the dough out.  Roll the dough into a rectangle that is 8 inches by 12 inches. Cut once down the middle the long way, then cut into two inch wide strips (making twelve 2 inch by 4 inch strips). Then just roll the strips up from their short end and place into the pan seam side down. It will look like you rolled individual cinnamon rolls and placed them in the pan on their sides.

Place in a greased pan. Cover the pan with plastic wrap and place in a warm place to rise again until double in size, about 45-60 minutes.

Preheat oven to 375 degrees F. Place the rolls in the oven and bake for 15 to 20 minutes or until golden.

While rolls are baking, mix 1/4 c. THRIVE butter powder with 2 tablespoons HOT water and whisk quickly and thoroughly. Brush tops with butter mixture immediately when removed from the oven.

Serve with this tasty 100% THRIVE Raspberry Honey Butter.

Makes 1 dozen small rolls

I am an independent consultant for Shelf Reliance; a company with a mission to empower others to become self reliant, prosperous and charitable.  You can learn more about Shelf Reliance, buying their products, earning free products, or selling their products on my Shelf Reliance website.