Soft Lion House Rolls
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These fluffy and soft lion house rolls are a classic recipe that’s easy to make at home! They are incredibly delicious!
Somehow I blinked and it’s already mid-November! Everything feels like a whirlwind this year. It could be the stress of keeping up with four busy kids and the sleep deprivation of having littles who wake frequently during the night, but time just keeps slipping away from me. It’s time to plan and prepare for Thanksgiving, and my brain is still kind of stuck in summer. I’m trying to switch gears and prepare (after all, the big day is NEXT WEEK) and the most important decision is what kind of dinner rolls I should make. They’re my favorite part of the meal, and the only part my very picky four year old will be consuming, so they’d better be good! These delicious and soft Lion House rolls are a classic at our house, and everyone loves them. They’re so fluffy and tender, with the perfect buttery flavor!
The recipe for these rolls comes from a historic restaurant in Salt Lake City, The Lion House (where, incidentally, my husband and I had our wedding luncheon). My aunt gave me one of their cookbooks the Christmas after I got married, and I’ve been making these rolls regularly ever since. They’re always a crowd pleaser, and they’re hearty enough to use the next day to make sandwiches with leftover turkey or ham. If you’re on the hunt for the perfect Thanksgiving dinner rolls, look no further!
Lion House Rolls
Print Recipe
Ingredients
- 2 cups warm water
- 2/3 cup nonfat 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 bread flour
- 2 tablespoons butter melted, plus more for brushing on hot rolls
Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the dry milk in the warm water. Sprinkle the yeast and a pinch of sugar over the top, and stir to combine. Let sit 5-10 minutes, or until the yeast is bubbling. Add the sugar, salt, butter, egg, and 2 cups of flour, and mix to combine. Add another 2 cups of flour and mix until combined. Add the remaining flour, 1/4 cup at a time, and knead until a soft and smooth dough forms. The dough should be soft and slightly tacky. Place the dough in a lightly oiled bowl and let rise until doubled, about 1 hour.
- After the dough has risen, punch it down. Roll it out into a large rectangle that is 8 inches tall by 18 inches wide. Brush with 2 tablespoons melted butter. Using a pizza cutter or sharp knife, cut the rectangle in half lengthwise to form two rectangles that are 4 inches by 18 inches. Cut each rectangle into nine strips that are 2 inches wide by 4 inches tall. Starting with the short end, roll each strip of dough into a spiral, and place seam side down on a lightly greased baking sheet. Repeat with remaining strips. Cover and let rise 30-60 minutes, or until doubled in size. During the last 15 minutes of rise time, preheat the oven to 375. Bake 15-18 minutes, or until lightly browned. Remove from oven and brush with melted butter.
Nice lion house rolls