Lion House Dinner Rolls are soft, buttery rolls that deserve the center spot on your dinner table.
Although these rolls are well known in many circles, I only discovered them recently on Pinterest. I followed a link to a favorite blog where the photos made me wish I could reach through my screen to grab one.
Research showed the rolls originate from the Lion House Bakery, part of Temple Square Hospitality Corporation. Even though I’m not LDS, the restaurant and bakery look inviting — they claim to rival the best of home cooking. I’d love to visit the Lion House Pantry someday; if you’ve been, tell me if it’s open to the public.
The photos speak for themselves — these rolls are soft and buttery. I’ve included step-by-step images for cutting and rolling the dough to make the method as approachable as possible. A pizza cutter makes the process quick and easy.
I’ll definitely be serving these at Thanksgiving. If you don’t have a favorite bread, biscuit, or roll for the holidays, give these a try. I use instant yeast in the recipe below; if you prefer active dry yeast, consult the original source for conversions.
Recipe Card
Lion House Dinner Rolls
1 hr 20 mins
10 mins
1 hr 30 mins
24 rolls
Nikki Gladd
Ingredients
- 1 ½ Tablespoons instant yeast
- 2 cups warm water
- ⅓ cup sugar
- ⅓ cup butter, softened
- 1 egg
- 2 ½ teaspoons salt
- ⅔ cup instant nonfat dry milk
- 5 to 6 cups all-purpose flour
- 2 to 3 Tablespoons salted butter, melted (for brushing)
Instructions
- In a large mixing bowl, stir together the yeast and warm water. Mix in the sugar, softened butter, egg, salt, dry milk, and 2 cups of the flour. Use the dough hook of a stand mixer or a wooden spoon to combine.
- Slowly add the remaining flour, ½ cup at a time, until a dough forms. Knead by hand or with the dough hook until the dough is elastic and tacky, about 5 minutes with a mixer or 10 minutes by hand. Transfer to a lightly greased bowl, cover tightly with lightly greased plastic wrap, and let rise in a warm spot until doubled in size.
- Turn the dough out onto a lightly floured surface and divide into two equal portions. Working with one portion at a time, roll into a 14 x 11-inch rectangle. Brush the surface with melted butter.
- Cut the dough lengthwise in half, then slice each half into six strips (12 strips total). Gently but snugly roll each strip and place seam-side down on a parchment-lined baking sheet. Repeat with the remaining dough.
- Cover the rolls with lightly greased plastic wrap and let rise for 30 minutes. Preheat the oven to 375°F (190°C). Remove the plastic wrap and bake for 10 to 13 minutes, or until golden.
- Brush the warm rolls with melted butter and serve.
- To freeze: cool to room temperature, place in a freezer bag, and store up to 2 months. Reheat in the microwave about 30 seconds for one roll or 2 minutes for six rolls, or until heated through. For best results, freeze the same day they are made.
- Recipe source: Mel’s Kitchen Cafe, originally from The Lion House.
Take a photo and tag @seededtable or #SeededAtTheTable to be featured.
Pin Lion House Dinner Rolls
