Comments on: Lion House Rolls Recipe

By: Jeri

Jeri — Sun, 14 Sep 2025 15:59:06 +0000

I make these rolls for everything Thanksgiving and for special meals at other times of the year. Our middle daughter just asked me for the recipe, so she’s going to start making for her family as well. Buttery, soft, pillowy, and delicious.

By: Jeri

Jeri — Thu, 31 Oct 2024 04:19:36 +0000

I have made these for several Thanksgiving and they are wonderful. They are far beyond the flavor of the standard dinner roll.

By: Tiffany

Tiffany — Thu, 28 Dec 2023 01:42:52 +0000

As always 10/10. I grew up eating my grandmothers rolls cut from A Salt Lake Tribune article in 1943. When she passed, the rolls became my job at holidays and I love it. I was looking for a little different taste for ham one Christmas and these looked wonderful and a bit more fluffy. I alternate recipes now every occasion because I love these and think they’re better but the nostalgia is real for grandmas. I use organic all purpose flour and whatever yeast I have (although I prefer the time saved with instant) I use 1 cup water and 1 cup warm milk because I’ll never go through a whole container of milk powder. The recipe is so good once I had 1 packet of regular yeast and one instant, I bloomed the regular in the water and tossed the instant in w the dry. They still worked and were perfection! You really can’t go wrong! Thanks very much!

By: Barbara Schieving

Barbara Schieving — Sun, 12 Apr 2020 14:39:10 +0000

In reply to Glinda. That's great! It's hard not to gobble the hot rolls. They smell so delicious while they're baking.

By: Glinda

Glinda — Sat, 11 Apr 2020 18:45:01 +0000

In reply to Barbara Schieving. 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!!

By: Barbara Schieving

Barbara Schieving — Mon, 06 Apr 2020 17:48:14 +0000

In reply to Glinda. 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.

By: Glinda

Glinda — Mon, 06 Apr 2020 17:26:49 +0000

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.

By: Charlene

Charlene — Sat, 11 Jan 2020 07:16:40 +0000

In reply to Barbara Schieving. Thank you so much!

By: Barbara Schieving

Barbara Schieving — Fri, 10 Jan 2020 22:31:58 +0000

In reply to Charlene.

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/

By: Charlene

Charlene — Fri, 10 Jan 2020 22:30:37 +0000

In reply to Barbara Schieving. Hey! If I don’t have a stand up mixer, what can I use?