Lion House Rolls

 Lion House Rolls are amazing! Have you ever had them? If not, you need to rectify that pronto. What better excuse than to make them for Thanksgiving? If you’re under a time crunch and in need of a roll recipe that takes less time, make Ninety Minute Rolls.

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.  Their rolls–Wow! They are just the best!

This fall I’ve been on a soup and roll kick. These deliciously soft, chewy, perfect Lion House Rolls have been a repeat offender. We are crazy about them!

Besides being delicious, they are fun to eat, unrolling them as you go. YUM!

More Delicious Rolls

• Mom’s Best Dinner Rolls
• Lunch Lady Cafeteria Rolls
• Crescent Shaped Rolls
• One Hour Dinner Rolls
• Easy Homemade Hard Rolls

You can find the original Lion House Rolls recipe here. The one small change I made to this recipe is using melted (and then cooled) shortening instead of softened butter. A number of years ago, a FABULOUS southern cook told me her secret to delicious rolls and cakes was using melted (cooled) shortening instead of oil or butter.

I’ve been experimenting with her theory. Shortening makes everything softer, moister, and fluffier. 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!

how to make lion house rolls

• In a stand mixer bowl, stir yeast into warm water. Let sit for 1-2 minutes.
• Add dry milk, sugar, salt, melted-cooled shortening, and slightly beaten egg. Whisk to combine all ingredients.
• Add two cups of flour and mix until very smooth–about 2 minutes.
• Next, place dough hook on stand mixer. Add the remaining flour 1/2 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.
• 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. 1 1/2-2 hours.
• Punch down and divide into two pieces.
• Roll each piece one at a time out on a lightly floured surface, making it into an 11×14 rectangle as best you can. (See picture below.)
• 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 two long rectangle shapes.
• 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 below.)

• 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 has been sprayed with cooking spray. (See picture below.) Place in a warm spot to rise until doubled in size, approx. 30-45 minutes. 

• Repeat with second section of dough.
• Preheat oven to 375 degrees.
• Once rolls have doubled in size, bake at 375 degrees 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 off cookie sheet and place on a cooling rack to cool down.
• Enjoy!

Best Tips for making Lion House Rolls

• For softer, moister, and fluffier rolls, use melted and cooled shortening.
• Use your hand as a guide when cutting the dough into the smaller rectangles. See the picture above.
• When brushing the cooked rolls with butter immediately out of the oven, use a paper towel dipped in the soft butter to rub it on top of the rolls.

BAKER’S TOOLS

• Stand Mixer
• Measuring Cups
• Plastic Wrap
• Rolling Pin
• Knife
• Cookie Sheet