These Lion House Rolls are the perfect dinner rolls! The recipe is a favorite from the Lion House Pantry in Salt Lake City, Utah for a reason – they are soft and buttery and perfect.
Lion House Rolls
Years ago, I went to a local cooking class. One of the chefs there was from a restaurant called The Lion House Pantry. He showed us many recipes, but the one I was interested in the most was the recipe for these Lion House Rolls. These dinner rolls are famous here in Utah. Today, you can find them being sold by the thousands around all of the major food holidays. And I’m pretty sure they are pretty easy to come by any other time of the year, as well.
But to be able to make them at home? Count me in!!
You will always recognize these dinner rolls from the way that they are shaped. But the shape is not what makes them so special. These Lion House Rolls are soft and buttery and the absolute perfect holiday roll. Or the perfect Sunday night dinner roll. I have made them dozens of times through the years since I first made these in 2009. They are always my first go-to when I am taking rolls for a holiday dinner. In fact, I don’t think a holiday would be complete without them, now!
Ingredients in these Homemade Dinner Rolls
Here is what you will need to make these Lion House Rolls:
- Water – make sure it is warm, but not too hot to kill your yeast.
- Instant Dry Milk – This comes in a box and is dried, granulated milk. You can usually find it in the baking aisle at the grocery store.
- Yeast – I use active dry yeast.
- Sugar – you’ll use a bit to activate the yeast, and then you’ll add the rest in.
- Salt
- Butter – I wouldn’t suggest substituting margarine. Butter all the way!
- Egg
- Flour – you can use all-purpose or bread flour. Both will work just fine!
How to Shape Dinner Rolls the Lion House Way
Roll the dough into an 11×14-inch rectangle.
Brush the surface of the dough with melted butter.
Cut the dough in half horizontally.
Cut into 2×4 rectangles. You can use your hand as a guide for sizing.
Roll the rectangles and place on your baking sheet with the tail ends resting on the sheet. (Check out THIS video for help in shaping the rolls, if needed.)
Watch how to make these Lion House Rolls here:
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Lion House Rolls Dinner Rolls
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: about 2 1/2 dozen rolls 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Description
These Lion House Rolls are the perfect dinner rolls! The recipe is a favorite from the Lion House Pantry in Salt Lake City, Utah for a reason – they are soft and buttery and perfect.
Ingredients
- 2 cups warm water
- 2/3 cup nonfat instant dry milk
- 2 tablespoons active dry yeast
- 1/4 cup sugar
- 2 teaspoons salt
- 1/3 cup butter, softened
- 1 egg
- 5–5 1/2 cups flour (you can use all-purpose or bread flour)
- 3 tablespoons butter, melted, plus softened butter for brushing on top after the rolls are baked
Instructions
- In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
- Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, 1/2 cup at a time, until the dough is soft and tacky, but not sticky.
- Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size.
- Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11×14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2×4″ big. If you hold your hand out so that your hand forms an “L” shape, it can help to be your guide for sizing.
- Roll or flip the rectangles, buttered side in, and place on a greased baking pan with the end resting on the baking sheet. Repeat with the second half of the dough.
- Cover with a towel or plastic wrap and allow to rise until doubled.
- Preheat the oven to 375F. Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with softened or melted butter while they are still hot.
Recipe Notes:
source: from a cooking class with a Lion House Pantry chef
Nutrition
- Serving Size: 1 roll
- Calories: 125
- Sugar: 2 g
- Sodium: 48 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 17 mg
Originally published March 9, 2009
Anonymous says
Wonderful recipe =-)
Just wondering…..since 2/3 dry milk makes 2 C of milk, would I achieve same product just substituting 2 C of warm milk in the recipe?
Love, Amori
Kate says
This is probably irrelevant for Amori, but for anyone else reading, I almost always make these with warm milk instead of the warm water+dry milk combo. It works every time!
Deborah says
Anonymous – I actually have no idea! The recipe is the only way I've tried it. If you do try, let me know how it turns out.
Mom to Many says
This is one of my favorite roll recipes! Yum!
http://ldsmomtomany.blogspot.com/
Katrina @ Warm Vanilla Sugar says
Lion house rolls straight from the oven are the best! These look perfect 🙂
shelly (cookies and cups) says
Oh my gosh, I am SO making these! I haven’t ever been to Lion HOuse, but maybe I need to make a special trip 🙂
Laura (Tutti Dolci) says
These rolls look incredible, wish I had a few straight from the oven!
Rosanne says
Hi can I make these in a bread machine?
Deborah says
I don’t have a bread machine, so I’ve never tried them in one. Here is a bread machine version I found online that you could probably use – http://calamitouskitchen.blogspot.com/2010/04/lion-house-rolls-bread-machine-version.html.
MCS Gal says
The Lion House rolls really are good and yours look just as beautiful as the ones at the Lion House. You’ve made me hungry, I am going to make rolls 🙂
Chels R. says
Mmm, I love rolls and these look great!
laura says
WOW!!! i’ve just made them and they are incredible good en they look exactly like yours! thank you, thank you!!!
Deborah says
Yay!! These are my favorite. So glad you love them, too!
Carolina says
I just made this and they were perfect! We’ll have a pirate party tomorrow and this certainly is on the menu! Thanks for sharing!
Deborah says
Yay – I’m so glad you loved them!! This is my favorite roll recipe. And what a fun party!
susan says
Is it really 2 tablespoons of yeast? That seems like a lot.
Deborah says
That is correct!
Meys says
These rolls turned out great!
They were really light and tasted amazing with jam (especially for morning tea).
*I substituted 2 cups of milk (scalded then cooled) for the 2 cups of water/milk powder. I also doubled the sugar and ended up using only 4 ½ cups of flour.
Thanks for sharing, Deborah.
Deborah says
I’m so happy that you liked them! These are probably my favorite rolls, and now I’m craving one!
K Tobin says
Just attempted a trial run of these rolls since I plan to serve them for Thanksgiving dinner. They were delicious! The hardest part was figuring out the best size for the rolls. The rest of the recipe was very easy to follow. I will definitely be making these on Thursday and probably for many more special ocassions!
Debbie says
I saw this recipe some where else and it told how and when to freeze the dough. Do you have this infor? I would like to make them ahead of time and bake them the day I need them.
Deborah says
I have not frozen them before myself, but Mel’s Kitchen Cafe says that she freezes the baked rolls and then microwaves them before serving: http://www.melskitchencafe.com/lion-house-dinner-rolls/
Sallie Brown says
I just got a Kitchenaide mixer for Christmas. I made homemade bread last weekend for the first time. This weekend, I plan to tackle these rolls with my 13 year old daughter. I can’t wait!
Sallie Brown says
I did it! Thanks for the recipe. They are incredible.
Miranda says
Is it possible to use milk instead of dry milk?
Deborah says
I’m sure you could substitute, but you’d have to adjust the liquids, and I’m not exactly sure what those adjustments would be. My guess is that you could use warm milk instead of the water, but I have not tested it yet. Let me know if you try!
Jill says
My kids absolutely LOVED these! I made half regular and half with shredded cheddar cheese and then rolled up. I feel great about giving them these vs. anything store bought. Thank you!!
Deborah says
Oooh, I love the idea of adding cheese!! So glad they were a hit!
Amanda says
For any vegans looking at this recipe, I subbed coconut milk powder and a flax “egg” with fantastic results.
Deborah says
Thanks for that tip!
Makenzie says
I’ve made these before with great success, but Ill be baking them for Thanksgiving out of state where they won’t have a standing mixer. Will this recipe still work without one?
Deborah says
They should work just fine without a stand mixer – you’ll just need to use a little more muscle. 😉
Barbara says
I couldn’t believe how good these were and that I made them! I am going to try this recipe to make 2 loaves of bread. Has anyone done this and what were the results?
Lynette says
I don’t have a stand mixer. How else can I make them? Can I use a food processor?
Deborah says
You can definitely just make these by hand!
Shannon says
Approximately how long does it take for them to double in size? Trying to make rolls for first time ever! Thanks
Deborah says
It should take about 1 hour to 1 1/2 hours, depending on the temperature of your house.
Amber W says
These rolls are so delicious. So fluffy and moist!
★★★★★
Carmen says
This is a keeper! We loved it. So soft and fluffy
★★★★★