Lion House Rolls
Prep time
Cook time
Total time
Fluffy, soft, chewy, amazing rolls. The texture is perfect and the presentation of the rolled rolls is unique and beautiful. Perfect for special Holiday dinners or for jazzing up a simple soup dinner.
Serves: 28 rolls
  • 2 cups warm water
  • ⅔ cup nonfat dry milk
  • 2 tablespoons active dry yeast
  • ¼ cup granulated sugar
  • 2 teaspoons salt
  • ⅓ cup shortening, melted and cooled
  • 1 egg, slightly beaten
  • 5 to 5½ cup all-purpose flour or bread flour
  • ⅓ cup butter, softened
  1. In a stand mixer bowl, stir yeast into warm water. Let sit for 1-2 minutes.
  2. Add dry milk, sugar, salt, melted-cooled shortening, and slightly beaten egg. Whisk to combine all ingredients.
  3. Add two cups of flour and mix until very smooth--about 2 minutes.
  4. Next, place dough hook on stand mixer. Add the remaining flour ½ cup at a time, mixing on low speed. Mix for 5 minutes or until dough is elastic and smooth. Dough may still be a little sticky. That is okay.
  5. Spray top of dough with cooking spray, cover with hand towel or plastic wrap, and put in a warm place to rise.
  6. Allow to rise until doubled in size, approx. 1½-2 hours.
  7. Punch down, and divide into two pieces.
  8. Roll each piece one at a time out on a lightly floured surface, making it into a 11x14 rectangle as best you can. (See picture above.)
  9. Spread softened butter onto surface of rolled-out dough. I use my hands and about 2 tbsp of butter per rectangle of dough.
  10. Slice dough in half so you have two long rectangle shapes.
  11. Next, use your hand as a guide and slice each skinny rectangle into 6 or 7 small rectangles, approx. 2-3 inches wide and 5-6 inches long. (See picture above.)
  12. Roll each small rectangle up, and place seam side down on a greased cookie sheet. Repeat until all rolls are seam side down on the cookie sheet.
  13. Cover cookie sheet with plastic wrap that has been sprayed with cooking spray. (See picture above.) Place in a warm spot to rise until doubled in size, approx. 30-45 minutes.
  14. Repeat with second section of dough.
  15. Preheat oven to 375 degrees.
  16. Once rolls have doubled in size, bake at 375 degrees for 15-20 minutes or until lightly browned on the top.
  17. Immediately upon coming out of the oven, brush the tops with softened butter. I dip a paper towel in the soft butter and rub it on the top of the rolls.
  18. Take rolls off cookie sheet and place on a cooling rack to cool down.
  19. Enjoy!
Recipe by Real Life Dinner at