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November 24, 2015 7 Comments

Lion House Rolls

Lion-house-dinner-rolls-recipe

 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!

Lion-House-Dinner-Rolls-Recipe--

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.

 

Lion-House-Dinner-Rolls-Recipe--

  • 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.)

Lion-House-Dinner-Rolls-Recipe--

  • 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. 

Lion-House-Dinner-Rolls-Recipe--

  • 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!

Lion-House-Dinner-Rolls-Recipe--

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.

a pinterest collage photo of lion house rolls. it has one picture in it.

BAKER’S TOOLS

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

Great Bread Recipes

Jalapeno Cheddar Batter Breadsimple focaccia bread{Copycat} Macaroni Grill Rosemary BreadHow to Make Perfect Artisan Bread {Step by Step Instructions and Pictures}

5.0 from 2 reviews
Lion House Rolls
 
Print
Prep time
3 hours
Cook time
20 mins
Total time
3 hours 20 mins
 
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.
Author: Lion House Restaurant
Serves: 28 rolls
Ingredients
  • 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
Instructions
  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!
3.4.3177

Add these recipes to your Holiday Dinners

Cranberry Apple and Walnut Fluff SaladCranberry Fluff Salad with Apples and WalnutsSauteed-Zucchini-with-garlic-and-parmesan-real-life-dinnerSauteed Zucchini and Yellow Squash with Garlic and ParmesanEasy Coconut Cream PieCoconut Cream Pie…My most favorite cream pie EVER!

a pinterest collage photo of lion house dinner rolls recipe. it has two pictures in it.

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7 Comments

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7 Comments

  1. Callie

    November 24, 2021 at 10:40 am

    These are the best. Definitely worth making
    #novembergiveaway

    reply to this comment
  2. Natasha D

    November 27, 2021 at 11:14 am

    These are so good! We made them for thanksgiving and everyone raved about them.
    #novembergiveaway

    reply to this comment
    • Maria

      December 2, 2021 at 4:39 pm

      Yay! I love hearing that Natasaha!

      reply to this comment
    • Maria

      December 2, 2021 at 4:39 pm

      Yay! I love hearing that Natasha!

      reply to this comment
  3. Lynne

    March 24, 2022 at 10:39 pm

    For those freaked by shortening, may I suggest using a butter-like margarine like Smart Balance. It’s non-hydrogenated. The percentage of fat is comparable to butter. I use it in (almost) everything that calls for butter with no problem. Many other margarines cannot be used in this way, as the fat content isn’t high enough.
    I’m guessing it will give results similar to those with shortening, without the health concerns some have with shortening.

    reply to this comment
    • Maria

      April 1, 2022 at 3:58 pm

      Awesome! Thanks for the tip Lynne!

      reply to this comment
  4. Becki

    August 25, 2023 at 12:01 am

    These rolls have become a family favorite! My daughter has a dairy allergy, so we often make substitutions. When making doughs, you can substitute oil for butter or shortening and it makes the softest dough! #PARTY

    reply to this comment

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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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