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.
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, 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. I 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. 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. The dough will be getting stiff.
- 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 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. Roll into a rectangle about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.
- You 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.
Then you roll them into the Lion House shape 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 browned to your satisfaction. This definitely depends on the size of your rolls. Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls.
Recipe 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.
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
I just have a question, if you are freezing these rolls how do you than bake them, right out of the oven or do you let them come up to room temp and expand a little? Also, what temp would you cook them at and for how long. Thanks so much.
If you freeze them after shaping, approximately how long will they need to rise from frozen before cooking?
can I use dried whole milk or does it have to be nonfat?
Can this recipe be adapted to the bread maker machine?
I think you should video a demonstration of how Lion House rolls these. I love the layers that happen.
I agree! I’ll get on it!
I have a question. The first ingredient listed is 2 cups of warm water, what temp ?
Warm like a bath water warm. If it’s too cold your yeast won’t rise if it’s too hot it will kill the yeast.
Christy, when I make pizza dough, I keep the temp. between 110 and 115 degrees, for the same reason that you listed. *I wanted to chime in w/ an answer 🙂
I make these all the time and everyone loves them! Best rolls anywhere! I also use the dough for cinnamon rolls. When the dough is rolled out into the rectangle shape I just brush with butter and sprinkle cinnamon/sugar over it, roll it up, cut into size desired, let rise and cook. Of course you have to lather them in frosting with a bit of lemon extract. They are the BEST!!’
Um that wounds delicious!
Which attachment should I use for the mixer? The dough hook?
always use the dough hook when making bread. It will make it easier on your mixer.
I just use the paddle but you can also use the dough hook.
Do you have to use instant powdered milk
Honestly, it’s a 30 yr old recipe and I’ve never altered it. I’m sure you could but I don’t know how.
Can these rolls be made using instant yeast ?
I have made them using active dry yeast and they’re great.
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These look delicious! Would i be able to do it all by hand as I don’t have electricity to use a machine?
Yes, it would be a bit of work but you definitely can.
I’ve made these as the rolls in your recipe…awesome! Also rolled them up with pepperoni and mozzarella slices for tasty pepperoni rolls..AWESOME. I love the density of this bread so I’m wondering if I could make bread loaves with this dough? The light, yet dense finish is perfect for these rolls but worried full loaves might be heavy. Have you tried?
I haven’t tried it but I’m sure you could!
These rolls are amazing !! I’ve made them several times and they turn out perfect every time!!! The most tender roll I’ve ever eaten!! Definitely a keeper !!
For lactose intolerance – do you have any suggestion what to substitute the dry milk powder and butter with?
We love this recipe and use it for hamburger buns. We like to use 2 Cup milk and omit the dry milk and water. I like it better your way but when in a pinch you use what you have on hand. You can also use flax seed instead of egg. It turned out fluffy and light. THANK YOU!
Delicious rolls. These were so easy to make and the dough was so enriched that they rolled out perfectly. Will be adding these to my repetoire.
Thank you!
Can the recipe be made without the electric mixer… Say just with a regular whisk?
It’s really hard to get it to come together without a mixer.
Question, if i dont have the powder milk, can i just warm up skim milk and use that? Will it work the same? I dont wanna buy another big container of powder milk.
You should change the time needed in the title area since there is 2 1/2 hours of rise time. I’m going to try these this weekend and (for once) read through the entire recipe to ensure that I started them early enough so they would be ready for dinner.
Thanks. I will make sure to add that.
I was thinking the same thing. They definitely take longer than the time listed.
Your recipe didn’t say soften butter that goes in so I melted it. They are doing their first rise right now. Do you think the butter being melted will screw it up? I probably won’t hear from you before I will be doing second ride, so I’m keeping my fingers crossed that melted butter didn’t matter.
Shoot what happened? I will add to soften the butter.
I am making these again this Thanksgiving for the 3rd year in a row. They are EVERYONE’S favorite! They are the BEST rolls I have ever eaten!!
Thank you! I agree!
Okay, nevermind, I just saw the picture! Thanks for the recipe!
You’re welcome!