Lion House Rolls

by Erin on December 18, 2010

If you are familiar with Salt Lake City, Utah, you may have heard of The Lion House Restaurant downtown. This restaurant is particularly known for their amazing rolls. Pretty much, Lion House Rolls are The Standard of rolls, and they deserve that reputation. They are fluffly, moist, and perfect. YUM!
If you are making rolls to go with your Christmas dinner next week, these would be a great option!

Lion House Dinner Rolls
Submitted by Erin ~  The Sisters Cafe
Printable recipe here

2 c. warm water
2/3 c. nonfat dry milk (instant or non-instant)
2 Tb yeast
¼ c. sugar
2 tsp salt
1/3 c. butter or shortening
1 egg
5 to 5 ½ c. all purpose or bread flour

Combine water and milk powder; stir until milk dissolves.  Add yeast, then sugar, salt, butter, egg and 2 cups flour.  Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes.  (Dough will be getting stiff and remaining flour may need to be mixed in by hand.)  Add about ½ c. flour and mix again, by hand or mixer.  Dough should be soft, not overly sticky, and not stiff.  (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.)  Place dough in a greased bowl; turn to coat.  Cover and let rise until double in size.  Turn dough over on floured surface so that it is floured on both sides.  Gently flatten to 1 inch thick, then roll into a 18×8 inch rectangle, ¼ inch thick.  Cut dough in half the long way, to make two 4 inch strips.  Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18×8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2×4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down.  Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned.  Brush with melted butter while hot.  Makes 1 to 1 ½ dozen rolls.  (Dough may be used for breadsticks as well – 375° for ~10 minutes.)
This is what they look like when they are rolled up and placed on a cookie sheet to rise. 

 From The Lion House cookbook.

{ 12 comments… read them below or add one }

1 sunnie December 18, 2010 at 2:28 pm

Glad you posted this. I was just going to look it up today!


2 Melanie Anne December 18, 2010 at 3:04 pm

Yum! I do love Lion House rolls:)


3 Jennifurla December 18, 2010 at 3:24 pm

These look scrumptios, the color is awesome.


4 Patty Ann December 18, 2010 at 9:47 pm

Oh yumm!! I love these, but haven't tried making them myself. We don't live in Utah, but have visited and bought these amazing rolls. I can't wait to put them on the table next week!!


5 Peggy December 19, 2010 at 5:38 pm

Never heard of the Lion House, but i do know that these rolls look exceptional!


6 faithfulfoodiefashionista December 20, 2010 at 6:12 am

I just found your blog. What a feast for the eyes! :)


7 faithfulfoodiefashionista December 20, 2010 at 6:13 am

I just found your blog. What a feast for the eyes! :)


8 Anonymous January 17, 2011 at 10:55 am

Can you freeze these rolls? Would you par bake them, or just freeze before they rise?


9 Anonymous January 20, 2011 at 3:33 pm

I would love to try this recipe..I noticed that you did not let the yeast rise before adding the other ingredients.


10 Hi Dave & Molly February 1, 2011 at 10:41 am

I made these for our Christmas dinner and they turned out perfect, everyone loved them!


11 Brandy April 11, 2012 at 7:45 am

Would this dough be appropate for “piggies in a blanket” / adding cooked sausage?


12 Erin April 22, 2012 at 6:23 pm

Brandy, if I remember right, pigs in a blanket are when you wrap up a little smokie or hotdog or something in dough and bake it, right? I’m sure this dough would work just fine. :)


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