Lion House Rolls are a popular dinner roll for a reason. They’re big, fluffy, easy-to-make, old-fashioned dinner rolls that your family will ask you to make again and again.
Today’s posted is sponsored by Red Star Yeast.
At my house, homemade rolls are a must have for Thanksgiving dinner. Sometimes I’ll skip one of the side dishes just so I’ll have room for more homemade rolls.
The smell of yeast rolls baking is irresistible. I always make extra rolls so we can eat some hot out of the oven, and so there will be plenty for leftover turkey sandwiches.
One of the great things about this Lion House Rolls Recipe is it makes 2 dozen rolls.
History of Lion House Rolls
The Lion House was built in 1865 in the heart of Salt Lake City. Named for the lion above the entrance, it was originally built as a personal residence. However, in 1932 it became a social center.
Today the bottom floor of the Lion House is a cafeteria-style restaurant called The Lion House Pantry. The Lion House Pantry is a popular downtown lunch spot.
It’s known for it’s home-style cooking, but especially for The Lion House Rolls. If you stop in for lunch, they’ll have yeast rolls rising and baking. The smell of rolls baking is what keeps people coming back for more, I’m sure.
There’s a new Lion House cookbook filled 500 recipes, including their popular Lion House Roll recipe. I adapted the original Lion House Roll Recipe to the way I prefer making rolls. Using a stand mixer and mixing the yeast and other dry ingredients together first, then adding the warm wet ingredients.
This simplifies and speeds up the process because you can use warmer water and today’s great quick rising yeasts. I used Red Star Platinum Yeast, but you could also use Red Star Quick Rise Yeast. If you prefer to use Active Dry Yeast, you’ll need to increase the rise times.
Shaping Lion House Rolls
Lion House Rolls, in addition to being big and fluffy, are super buttery. There’s butter in the dough, and then more butter is spread on the dough before shaping the rolls.
- Once you divide the dough in half, you roll the dough into a square and spread the square with butter!
- Next, you’ll cut the square into fourths. Then cut each fourth into 3 rectangles.
- Roll each rectangle up like a snail and place the rolls on a baking sheet with the roll resting on it’s open edge.
At the Lion House bakery, they hold the rectangles of dough between their hands and flip the dough around itself into a snail shell shape. But I found it was just as easy to roll them and then you’re not flinging butter all over yourself and the kitchen.
You can fit two dozen rolls on one baking sheet. Place four rolls in a row and make six rows of rolls.
I had a friend over to help me make the Lion House rolls recipe. We had a great time in the kitchen together, and we made four dozen rolls in less than two hours. Kids would have fun rolling these rolls as well.
Put Lion House Rolls on your Thanksgiving menu this year. You’ll be so glad you did!
Lion House Rolls
- 5 to 5 ½ cup all-purpose flour or bread flour
- ⅔ cup nonfat dry milk
- ¼ cup granulated sugar
- 4 ½ teaspoons 2 packages Red Star Quick Rise or Platinum Yeast
- 2 teaspoons salt
- 2 cups warm water 120° – 130°F
- ⅓ cup butter softened
- 1 egg
- ¼ cup butter melted, divided
- In the bowl of a stand mixer, using the paddle attachment, combine 2 cups flour, nonfat dry milk, sugar, yeast, and salt.
- Add water to flour mixture. Mix at low speed until moistened. Beat 2 minutes at medium speed. Add 1 cup flour and mix at low speed until moistened. Beat 2 minutes at medium speed. Add ⅓ cup softened butter and egg and beat 2 minutes more.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough. Add more or less flour as needed. Knead the dough for 5 minutes until dough is smooth and just slightly sticky.
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 30 minutes.
- Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into a 12 x 12-inch square.
- Brush the top of the dough with 2 tablespoons melted butter. Using a pizza cutter, cut the dough into four squares. Cut each of the four squares into three rectangles about 2 inches wide and 6 inches long.
- Roll each rectangle up like a snail shell, and place on a silpat or parchment lined or lightly greased baking sheet with the roll resting on the open edge. Repeat with the second half of the dough.
- Cover baking sheet with plastic wrap and allow rolls to rise until doubled, about 30 minutes.
- Preheat the oven to 375°F.
- Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with additional softened or melted butter while they are still hot.
Disclosure: This post is sponsored by Red Star Yeast, but all opinions expressed are always my own. You can also find Red Star Yeast on Facebook, Twitter and Pinterest.
Hi Barbara, one of the commenters noted that she used regular milk because she didn’t have the milk powder. How would you incorporate this change into the recipe. If you used 2/3 cup milk, would you reduce the water by that amount? Thank you for any tips you may suggest on making this substitution.
Hi Glinda – I would probably add 1 cup milk and then add as much of the remaining cup of water that you need to make a soft dough.
Oh my…these rolls are delicious. I ate two as soon as they were cool enough for me to gobble down😳😂. The dough is very easy to work with even for a novice baker like me. Thank you for sharing the recipe and for providing me with a substitute for the powdered milk. Happy Easter Barbara!!
That’s great! It’s hard not to gobble the hot rolls. They smell so delicious while they’re baking.
Hi Barbara! Can i use ordinary milk powder (NOT non-fat milk) in this recipe, that’s what i have in my house. Thanks in advance for replying and warm regards from the Philippines!
Hi Ellen – yes, it shouldn’t make a significant difference. Enjoy!
Hey! If I don’t have a stand up mixer, what can I use?
Hi Charlene – you can mix it by hand in a large bowl.Here are tips that will help https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/kneading/
Thank you so much!
Do you find AP or bread flour works best? I have both so I’m just curious. Thanks!
Hi Julie – I prefer using bread flour when making rolls. Enjoy!
I’ve been baking bread for 35+ years and these are the best rolls I’ve ever made or eaten. After the Thanksgiving meal, our youngest hid some so that her dad wouldn’t eat any as a snack, and then took the rest home.
Such a fun story. Thanks for sharing Jeri! Glad they were a hit 🙂
Popping back in to say these rolls are SO delicious…and really easy. The dough is a dream to work with. I didn’t have any dry milk powder in the house so I substituted regular milk. Everyone loved them at Thanksgiving dinner. Thanks so much again for sharing the recipe (AND the pan size), Barbara. The recipe went straight into my favorites box. 🙂
Thanks so much for the follow up Carol! I’m so glad they were a hit 🙂
Gina @Running to the Kitchen
Nothing beats a perfect homemade roll fresh out of the oven! These look amazing!
Brenda @ a farmgirl's dabbles
Those are the prettiest, prettiest rolls. I would love for these to be at my Thanksgiving table!
Thanks so much Brenda!
I’ve never heard of Lion House Rolls before, but it quite looks yummy and amazing. I think I have to try it once, and instead of buying making rolls at home is very healthy and it takes less cost.
I’ve never heard of Lion House Rolls before but they look so pillowy and delicious. I can’t wait to try them!
I am such a sucker for homemade rolls. These are absolute perfection.
Lorraine @ Not Quite Nigella
Mum these are absolute perfection!! I want to give these a go. Hats off to you for having the energy to do Thanksgiving in between Halloween and Christmas. But I bet everyone loves coming to your house for it! 😀 xxx
Is there any part of this recipe that can be done the night before or must it all be done on Thanksgiving Morning?
Hi Joan – I generally make rolls several days or even a week before Thanksgiving. I bake them until they’re until they’re almost completely bake, but just light brown. Then I’ll cool, freeze them in Ziploc bags. On Thanksgiving morning, take the rolls out of the freezer and leave them on the counter to thaw. When everything else for dinner is finished I’ll put the rolls in a preheat 350 degree oven and bake them a few minutes until they’re golden brown, hot and ready to serve. If you wanted to do them the night before, you could skip the freezing part. Enjoy!
Katie | Good Life Eats
These look so amazing! I would love them with dinner or as breakfast with jam.
Those are look so perfect – love that buttery golden finish! I need to try this for Thanksgiving.
Oh happy days, look at those beauties! I have some Lion House cookbooks here and have seen this recipe but never have tried them. They sure do look delicious.
What fun having a friend over to bake-sounds like you had quite the production line going-that’s a lot of rolls in a couple hours! I bet your whole house smelled heavenly while they were baking. I always make rolls for Thanksgiving dinner too-with all that buttery goodness inside, this recipe may be the one I try this year. About what size is your baking sheet that you used for them? .
Thanks Carol! You definitely need to give them a try. It’s a standard half size baking sheet 13 x 18. Enjoy!