Lion House Rolls are amazing! Have you ever had them? If not you need to rectify that pronto and what better excuse then Thanksgiving.
The Lion House is a famous restaurant in Salt Lake City. There are also a number of Lion House Cookbooks. Some of my all time favorite recipes come from those cookbooks. They have a great Gingerbread Recipe. Sarah’s Salad is amazing and their rolls, Wow! They are just the best!
This fall I’ve been on a soup and roll kick and these delicious soft, chewy, perfect Lion House Rolls have been a repeat offender. We are crazy about them.
Besides being delicious they are fun to eat, you just unroll them as you go. YUM!
You can find the original recipe here, I make one small change when I make them. Instead of softened butter, I use melted (and then cooled) shortening. A number of years ago a FABULOUS southern cook told me her secret to delicious rolls and cakes was that instead of oil or butter she uses melted (cooled) shortening.
I’ve been experimenting with her theory, that it makes everything softer, more moist and fluffier, ever since. I must say there are certain recipes I really think it makes a difference in and this is one of them. Another is our favorite Jewish Apple Cake.
If using shortening freaks you out or goes against everything you stand for, just use butter, they will still be fantastic!
- 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
- 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.
- Use a whisk to combine all ingredients, Add two cups of flour and mix until very smooth. (about two minutes)
- 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.
- 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.
- Allow to rise until doubled in size approx 1½-2 hours
- Punch down and divide into two pieces.
- 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)
- Spread softened butter onto surface of rolled out dough. I use my hands and about 2 tbsp of butter per rectangle of dough.
- 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)
- 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.
- 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.
- Repeat with second section of dough.
- Once rolls are double in size bake in a 375 degree oven for 15-20 minutes or until lightly browned on the top.
- 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.
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