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. Add yeast to warm water, mix and let sit for one or two minutes. Add dry milk, sugar, salt, cooled melted shortening and slightly beaten egg.
  2. Use a whisk to combine all ingredients, Add two cups of flour and mix until very smooth. (about two minutes)
  3. At this point if you are using a stand mixer place bowl on mixer and using dough hook begin adding the remaining flour ½ cup at a time.
  4. Mix on low speed with the dough hook for 5 minutes or until dough is elastic and smooth. It may still be a little sticky, that is okay. Spray top of dough with cooking spray, cover with hand towel or plastic wrap and put in a warm place to rise.
  5. Allow to rise until doubled in size approx 1½-2 hours
  6. Punch down and divide into two pieces.
  7. 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 at bottom of post)
  8. Spread softened butter onto surface of rolled out dough. I use my hands and about 2 tbsp of butter per rectangle of dough.
  9. Slice dough in half so you have tow long rectangle shapes. 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 at bottom of post)
  10. 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.
  11. Cover cookie sheet with plastic wrap that you have sprayed with cooking spray and place in a warm spot to raise until doubled in size.. approx 30-45 minutes.
  12. Repeat with second section of dough.
  13. Once rolls are double in size bake in a 375 degree oven for 15-20 minutes or until lightly browned on the top.
  14. 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) Take rolls of cookie sheet and allow them to cool on a cooling rack.
  15. Enjoy
Recipe by Real Life Dinner at