Lion House Rolls

So my 15th wedding anniversary is in just over a week! And these rolls have special significance since we had our wedding reception at the Lion House and they served them there! Here is a pic I found of the Lion House in Salt Lake City Utah where we had our wedding dinner/reception and where they make and serve these famous rolls: I know, you're thinking "awww, how sweet!" But isn't it so charming?

I have tried several roll recipes, but these are our family's favorites by far. Also, just to note, these turn out AWESOME with Jessica's orange roll recipe, which HINT HINT she totally needs to post! These are guaranteed to get rave reviews at your Christmas dinner!!


Ummm....just need to say that I think the original Lion House roll recipe may have been changed because I have seen these rolls on several blogs and have double checked with my Lion House cookbook I bought while still in college, and the recipe on the blogs is NOT the same one as the one in the First Edition Lion House Cookbook. The amounts of sugar and salt vary slightly. The newer version calls for 1/4 cup sugar and only 2 teaspoons salt. I actually like the amount of sugar in the original recipe which follows, especially with ham sandwiches after Christmas and turkey sandwiches after Thanksgiving, YUM!! Anyhow...this is the recipe I have successfully made over the years....here is the real deal from the original Lion House cookbook~

Lion House Rolls: Makes 2 dozen rolls

Print Recipe

2 cups warm Water (110 to 115 degrees)
2 tablespoons Yeast
2/3 cup Nonfat Dry Milk (instant or non-instant)
1/3 cup Sugar
2 1/2 teaspoons Salt
1/3 cup Butter, Shortening, or Margarine
1 egg
5 to 5 ½ cups All-Purpose Flour, or Bread Flour

Extra butter for spreading on dough and finished rolls


In large bowl or electric mixer, combine water and yeast. Let stand 5 minutes while you gather your other ingredients. Add sugar, salt, butter, dry milk, 2 cups flour, and egg. Beat til very smooth, and add 2 more cups flour, beat til smooth again. Add 1 more cup flour, 1/2 cup at a time. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour). Turn dough onto lightly floured board and knead til smooth and satiny. NOTE, I just finish this process by continuing to mix in my bosch for about 2 more minutes.
Spread a little vegetable oil over top of dough, cover lightly with plastic wrap or a towel and let rise til double in size.

Scrape dough out onto floured board. I use a silicone mat, no extra flour/mess required! Divide dough in half. Roll each portion out into a large circle, about 1/4 inches thick and brush with melted butter. Cut like a pizza.
Then roll up from bigger end like this.
Place rolls on greased baking sheets.
Cover lightly with plastic wrap or a towel and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.

It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

To shorten dough's rising time, use one of these methods:

1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.

2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.