Wedding Muffalettas

We are in full wedding mode with the special day only a few weeks away. Right now, I'm trying to get all of the breads made. One roll recipe will be turned into a Mini-Muffaletta Appetizer. This recipe is based on Lion House Roll recipe. I did tweek it to make it food storage friendly. I found this recipe on

www.jamiecooksitup.blogspot.com and www.dealstomeals.blogspot.com

Lion House Rolls
3 ½ cups warm water
2 tablespoons dry yeast
1 Tablespoon salt
3 Tbsp. egg powder plus 3 Tbsp. water
2/3 cup nonfat dry milk powder
1/2 cup sugar
1 stick butter or 8 Tbsp. butter flavor shortening
10-12 cups all-purpose flour or bread flour

1. Place the warm water, yeast and dash of sugar in the bottom of your mixer. Stir it around and let it sit for 5 minutes. It should start to rise and get all bubbly.

2. Add 3 cups of the flour and mix for 30 seconds. You want to add this much flour, before you add the warm water and powdered milk and eggs.

3. Add the sugar, salt, softened butter (not the melted butter)or shortening and the eggs. Mix for 1 minute.

4. Add the flour 1 C at a time, until the dough scrapes the side of your mixer clean. Mix on high for 8 minutes. This much mixing really improves the texture and elasticity of the dough. I have also noticed, if I don't mix it long enough the dough doesn't rise as nicely.

6. Let the dough rise, in the mixer for about 45 minutes, or until doubled in size.

7. Punch the dough down (I just turn the mixer on for about 5 seconds) and divide it into 6 equal parts. Shape each part into a nice round ball and let them rest on the counter top. I always spread a little of the melted butter on the counter top, before I set the dough on it. Let the dough rest for 5 minutes. Letting dough rest for just a bit before it's shaped makes a HUGE difference when you are trying to shape it. Let's just say it cooperates better.8. With a rolling pin, roll each ball into a nice round circle. You want the dough to be about 1/2-3/4 of an inch thick after rolling it out. Pour a bit of butter in the center....I said it was no dieters delight...you see now what I mean
9. With a pizza cutter, cut the circle into 8 equal triangles. Start from the fat end and roll each triangle up. Place on a large, sprayed cookie sheet.
10. It works best to place them in 3 rows, 8 rolls deep. They like to be about this close together.
11. Place them in a warm 170 degree oven, and let one pan rise for about 20 minutes. Don't let them get too tall. Once they start to touch each other, they have risen enough. You will definitely want to cook one pan at a time. Just set one pan on the counter to rise. It will rise more slowly than the pan in the oven, but it will be just the right amount of time to get the other pan cooked and your oven empty and ready for the second pan.

12. Turn your oven up to 350. Leave the rolls in while the oven increases in temperature. Bake for about 15 minutes.
13. When the rolls are still hot, I brush them all over with more of the melted butter. Delightful! Happy Holiday baking!
Alternative Shaping:
Pull and roll the dough into balls and place thirty rolls on a cookie sheet (5 rolls by 6 rolls). Let them rise on a cookie sheet until the balls begin to touch. Bake at 350 degrees on the middle rack for 25-30 minutes. Butter tops after roll are out of the oven.

To make them into Muffalettas we will halve the rolls and add a tablespoon of olive salad mix, ham, mortadella, mozzerella,Genoa Salami, and provolone. Place the top back on the sandwich and butter the top. Cover with aluminium foil and place in 350 oven until cheese melts.