Lion House Rolls
Lion House Rolls are known around the world for their incredible texture and flavor. I’ve made this Lion House dinner roll recipe so many times that I’ve learned some tricks that I will share with you in the directions. Great for Thanksgiving, Easter, or any occasion.
LION HOUSE ROLLS
The Lion House Rolls are my favorite rolls HANDS DOWN!
If you aren’t familiar with the Lion House, it is a restaurant in Utah that is known for its food and especially its rolls. Everything on the Lion House menu is amazing but my favorite recipe is still their rolls.
They are so moist and the texture is amazing. Last time I was visiting my sister Shelly in Utah she made these.
I think she made her rolls extra large because she only got 12 rolls out of the batch. Imagine how big those would be.
I remember sitting and eating my roll and thinking there could not be a better roll recipe in the whole world.
My sister has five boys so I love being around her house full of teenage boys because it’s a little glimpse in the future for me.
Her boys are good boys full of energy (and hormones) always headed to a game or practice for one of their sports.
She is constantly cooking and feeding them hearty food trying to satisfy their raging appetites.
I laughed when I saw a tray of sandwiches in the fridge. She makes a tray, a whole tray, of huge sandwiches for them to “snack” on throughout the day.
What I learned is that my food bill is going to be huge in 10 years!
I know Thanksgiving should be all about the turkey, but for me it’s all about the rolls. I’m a sucker for a warm homemade roll with butter slathered all over it.
These Lion House rolls are legendary…for a reason.
What Is The Difference Between Active Dry Yeast & Instant Yeast
- Active dry yeast has a larger granule and needs to be dissolved in water (proofed) before using.
- Instant yeast is finer and doesn’t need to be proofed before using. It can be mixed right into the dry ingredients. This recipe calls for active dry yeast but you can also use instant yeast. You don’t need to proof the yeast in water. Just add the yeast and the water together in the recipe and continue on.
WHAT TEMPERATURE SHOULD THE WATER BE FOR THE YEAST TO RISE?
CAN I FREEZE THESE ROLLS?
Yes. You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.
OTHER ROLL RECIPES
- Taco Pizza Rolls
- Orange Rolls
- Easy Cheese Biscuits
- Dinner Rolls
- Soft Cinnamon Rolls
- Pizza Rolls
- Homemade Dinner Rolls
Lion House Rolls
Lion House Rolls are known around the world for their incredible texture and flavor. I've made this Lion House dinner roll recipe so many times that I've learned some tricks that I will share with you in the directions. Great for Thanksgiving, Easter, or any occasion.
Ingredients
- 2 cups warm water
- 2/3 cup instant nonfat dry milk, (like Nido or Nestle)
- 2 Tablespoons active dry yeast, (around 2 packages - if you use 2 it's just under 2 Tablespoons but it works)
- 1/4 cup sugar
- 2 teaspoons salt
- 1/3 cup butter, softened (5 1/3 tablespoons - plus more for brushing the rolls after baking.)
- 1 large egg
- 5 to 5 1/2 cups all-purpose flour, (bread flour can be used if you have it on hand and will make for a lighter roll)
Instructions
- In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.
- Add the yeast to this mixture while water and milk is still warm. Let the yeast proof (dissolve and start to react) for a couple of minutes. It helps to cover it with a towel to get it to proof. It should look foamy (see Notes for more information).
- Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.
- Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not too stiff. It should be pulling away from the sides of the mixer. That's how I know it has enough flour (It is not necessary to use the entire 5 1/2 cups of flour but that's how much I use). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an hour).
- Sprinkle a cutting board or counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.
- You can roll these into crescent rolls or do it the traditional Lion House way. For the Lion House way: Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.
- You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles. See the video above for clarification.
- Then you roll them into the Lion House shape which is rolled with the tail of the roll touching the baking sheet (see pictures above) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).
- Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned. This definitely depends on the size of your rolls. Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls.
Notes
This recipe calls for active dry yeast but you can also use instant yeast. You don't need to proof the yeast in water. Just add the yeast and the water together in the recipe and continue on.
WHAT TEMPERATURE SHOULD THE WATER BE FOR THE YEAST TO RISE?
Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.
I've noticed that if you let the rolls rise too long after they been shaped their texture gets porous and not as good so be careful of that.
Source: KSL.com and the Lion House Cookbook
Nutrition Information:
Yield: 2 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
These rolls are definitely worth making. I have made them several times. First time, I did not use the powdered milk but used regular milk at warm temperature, and kept the rest of the recipe the same. Absolutely fantastic results in both texture and flavor. Second time, I used the dry milk and again, amazing results. It seems that you can change up the recipe in other flours like whole wheat and all purpose, dark rye and still again very similar results. I have now made these rolls many times and will continue to do so as I know I can rely on this recipe with no complaints from the eaters. The next day leftovers are also just as good. If you are looking for warm rolls, you can just reheat them for several minutes and again, great!!!! My only question I do have is has anyone put some of the leftovers in the freezer as they do make quite a bit. I have not gotten that far with them yet, as they do seem to disappear pretty quickly.
Tried these today! They are totally awesome! They make quite a few. I had to use almost 6 cups of flour before the dough came together. I was afraid it was too much but it was perfect.
Yum yum yummy!!!! I made these rolls today after looking for a soft dinner roll recipe. Softest roll ever. Best roll ever. Brushed the top after they got out of the oven with melted butter and honey. I can’t wait for the opportunity to make them again. I didn’t have any powdered milk heck I didn’t have any milk! Uh oh, I just mixed one cup heavy cream one cup water. This is definitely on my short list of bread recipes I will make over and over again!!
Haha Glad it worked!
Great rolls. Do not knead on medium speed or you will burn out the motor on your KitchenAid, I know because I did it. Knead dough with the hook attachment at no higher than a speed of 2 out of 10.
Thanks Aaron. Sorry that happened!
FYI if you have an ad blocker the video will not appear.
Do you need to kneed the dough and if so how much?
Let the mixer do the kneading (the 2 minutes on medium speed after the flour additions)
Just knead for a few minutes.
If you don’t have powder milk can regular milk be used instead? If so how much and do you still use the same amount of water?
I use the same amount of liquid called for: 2 cups warm milk.
Yes. Just use the same amount as the water plus milk.
Anyone bake them the night before?
Wondering the same thing. Also has any one gotten the directions after they are frozen?? Can’t find it anywhere.
To bake the Pre-frozen dough:
Place frozen dough (in which you doubled the yeast when it was made) on parchment paper or well greased baking sheet, pan or stone (seasoned stones need no extra oil nor parchment paper). Allow to thaw and do their second rise in a warm place. Check them at 45 minutes to see how they are doing. Do NOT let them over rise or the texture will not be the amazing texture these rolls are famous for. (Unfortunately, I learned this be experience…it was very disappointing…but I learned.😉)
Bake as per the original recipe.
Yes, you totally can.
Hi! These came out amazing! Does anyone know if they last overnight? I wanted to make them the night before thanksgiving but wasn’t sure if they would last and still be good?
I’m wondering the same thing!!
I have made the dough the night before and put it in the fridge. Pulled it out in the morning to roll out and cut into the shape and let do it’s second raise. (It raised slowly in the fridge overnight so make sure it has room to expand
Yes! They definitely last for a couple of days.
I noticed you said to double the yeast & freeze the rolls after the first rise. When you take them out to bake after freezing, are there any special instructions? Do they need to defrost completely & do a second rise or can you bake straight from the freezer?
In my personal experience you freeze after you shape, before you rise & then defrost on the baking pan and then let rise till double, then bake as normal
Yes, you need to do a second rise after freezing then bake.
hello, I do not have the hook attachment for my mixer (just have a basic electric one). Should I mix by hand?
No you can use the paddle or mix by hand.
They look amazing. Can regular milk be used?
I’ve never veered from the recipe but I know others have and it worked out.
Question about baking the rolls from frozen. How long to thaw ? Or can you bake them from frozen? Thank you for this tip, this will save a lot of time Thanksgiving Day if I can make ahead. These rolls are the best!
These rolls were a huge hit at my house! Thanks so much for the recipe!
These look great! Can I just use 2 cups of warm milk if I don’t have dry milk powder? Thanks!
NEED QUICK ANSWER PLEASE. AS PER UNANSWERED QUESTION ABOVE, CAN I USE REGULAR MILK IF I DON’T HAVE THE INSTANT DRY MILK? CAN’T GET BACK TO STORE.
Yes you can!
Do you use the paddle beater or the dough hook to mix the dough? Thank you.
Can’t wait to try these, I’ve heard of them but never tried them! By the way, there is no roll video in the post. I would like to see it though!
SHOULD YOU USE THE DOUGH HOOK ON THE MIXER ?? OR JUST THE PADDLE ??
I used the hook
I have been searching for a good dinner roll recipe. This is it!!! Not dense, but light, buttery, and flavorful. And easy to make. Thank you fir this!
You are welcome! we love this one!
These were delicious! Thanks for the recipe. I froze half of them and will bake later when needed. 😋
Awesome!
Salted or unsalted butter?
Do I mix the yeast in the warm water before adding to the milk mixture.
Thank you.
Yes! Exactly.
What an amazing recipe!! Thanks you for sharing!!
You’re welcome!
My mother made these recently and said they were the best she’d ever tasted! I’d love to try this recipe but am gluten-free, do you think it would work with gluten-free flour? Thanks!
I haven’t tried it with gluten free flour.
I fail to see a video on this recipe.
It’s right above the recipe.
I can’t find the video either, and would love to see the answers to the questions from November 2020. (I realize you are a busy mom of FIVE kids!)This recipe is tantalizing, to say the least! Seperate instructions for instant yeast would be great. Thanks for the post!
The video is at the top or on the bottom right of the post. For instant yeast in the notes it says to simply combine the water and yeast. You do not need to let it proof or get foamy. Continue with the recipe as is.
I’m not exactly overskilled here., and I did all the mixing and kneading by hand. They DID look beautiful like the picture, but seemed heavy. I was curious about the amount of yeast as well. Do I need so much ?
It’s a really old recipe from the Lion House and I try to not mess with it.
Please do not ever bathe a baby at 116 degrees. 😜
Otherwise, excellent recipe.
Haha okay.
Bread was great the only thing 2tsp of salt was to much so next time will cut it down to 1tsp
Interesting. Were you using fine salt that maybe made it too salty?
This is now my go-to recipe for rolls. They are exquisite. Today, I experimented and used them as the basis for ham and cheese rolls and pepperoni rolls. The wheels are already turning about what else can be done with them. Thank you so much for this recipe!
You are welcome!
Hi! Thank you so much for this recipe, it’s really easy and so nice to make, and oh, the flavor is awesome. I only had problem baking them, the dough was breaking during the proffing and baking process so they didn’t turn out smooth and golden brown has I expected. Can help me with that?
Thanks