Lion House Rolls
Lion House Rolls are known around the world for their incredible texture and flavor. I’ve made this Lion House dinner roll recipe so many times that I’ve learned some tricks that I will share with you in the directions. Great for Thanksgiving, Easter, or any occasion. I may earn commissions for purchases made through links on this post.
LION HOUSE ROLLS
The Lion House Rolls are my favorite rolls HANDS DOWN!
If you aren’t familiar with the Lion House, it is a restaurant in Utah that is known for its food and especially its rolls. Everything on the Lion House menu is amazing but my favorite recipe is still their rolls.
They are so moist and the texture is amazing. Last time I was visiting my sister Shelly in Utah she made these.
I think she made her rolls extra large because she only got 12 rolls out of the batch. Imagine how big those would be.
I remember sitting and eating my roll and thinking there could not be a better roll recipe in the whole world.
My sister has five boys so I love being around her house full of teenage boys because it’s a little glimpse in the future for me.
Her boys are good boys full of energy (and hormones) always headed to a game or practice for one of their sports.
She is constantly cooking and feeding them hearty food trying to satisfy their raging appetites.
I laughed when I saw a tray of sandwiches in the fridge. She makes a tray, a whole tray, of huge sandwiches for them to “snack” on throughout the day.
What I learned is that my food bill is going to be huge in 10 years!
I know Thanksgiving should be all about the turkey, but for me it’s all about the rolls. I’m a sucker for a warm homemade roll with butter slathered all over it.
These Lion House rolls are legendary…for a reason.
What Is The Difference Between Active Dry Yeast & Instant Yeast
- Active dry yeast has a larger granule and needs to be dissolved in water (proofed) before using.
- Instant yeast is finer and doesn’t need to be proofed before using. It can be mixed right into the dry ingredients. This recipe calls for active dry yeast but you can also use instant yeast. You don’t need to proof the yeast in water. Just add the yeast and the water together in the recipe and continue on.
WHAT TEMPERATURE SHOULD THE WATER BE FOR THE YEAST TO RISE?
CAN I FREEZE THESE ROLLS?
Yes. You can freeze shaped rolls for later use. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.
OTHER ROLL RECIPES
- Taco Pizza Rolls
- Orange Rolls
- Easy Cheese Biscuits
- Dinner Rolls
- Soft Cinnamon Rolls
- Pizza Rolls
- Homemade Dinner Rolls
Lion House Rolls
Ingredients
- 2 cups warm water
- 2/3 cup instant nonfat dry milk, (like Nido or Nestle)
- 2 Tablespoons active dry yeast
- 1/4 cup sugar
- 2 teaspoons salt
- 1/3 cup butter, softened (5 1/3 tablespoons - plus more for brushing the rolls after baking.)
- 1 large egg
- 5 to 5 1/2 cups all-purpose flour, (bread flour can be used if you have it on hand and will make for a lighter roll)
Instructions
- In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.
- Add the yeast to this mixture while water and milk is still warm. Let the yeast proof (dissolve and start to react) for a couple of minutes. It helps to cover it with a towel to get it to proof. It should look foamy (see Notes for more information).
- Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.
- Add up to 1/2 cup of flour. You might not need to add it all just slowly add it until the dough starts to pull away from the sides of the bowl if using a mixer. This can be done by hand as well. The dough should be soft, not overly sticky, and not too stiff. Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an hour).
- Sprinkle a cutting board or counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.
- You can roll these into crescent rolls or do it the traditional Lion House way. For the Lion House way: Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.
- You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles. See the video above for clarification.
- Then you roll them into the Lion House shape which is rolled with the tail of the roll touching the baking sheet (see pictures above) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).
- Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned. This definitely depends on the size of your rolls. Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls.
Video
Notes
CAN I FREEZE THESE ROLLS?
Yes. You can freeze shaped rolls for later use. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.
These are literally our families favorite rolls! Have you heard of any results using gluten free flour? I tried looking through comments but there are too many! My sis recently got diagnosed with celiacs disease and I’d really like to figure out a way for her to enjoy them!
I haven’t tried them with gluten free
I recently started making these rolls for family gatherings, and they are a hit. I haven’t tried freezing them yet, but would like to. When you freeze the rolls, do they go straight from the freezer to the oven? Or do I need to let them thaw? Any help would be appreciated
I personally would let them thaw then reheat for 5 minutes at 350 in the oven
Can I make these the day before we want to use them for dinner? Hiw would you go about this?
Yes, just store them in a ziploc bag to or tupperware to keep them moist.
Delicious, my tools were bigger than expected and I got 24 from a batch, I may make then a tad smaller next time. Buttery flavor and very tender.
Hello,
I am making these for Thanksgiving this year, and taking them to a bunch of friends as well. What do you think is the best way to make these ahead of time, and have them hot and fresh for a dinner like Thanksgiving where there is a lot going on? Thank you in advance!
Lauren
Honestly they’re dine made the day before. You could reheat them in the microwave. That’s how we do it.
Everything looks amazing! I’ve never been to your restaurant but I heard that it had closed. ♥️ 😫
That may be true!
This calls for 1/4 cup sugar. Are these rolls sweet tasting?
No. It makes a lot so they are not sweet.
We made these tonight, and they were amazingly delicious! We did have one problem. We followed the recipe exactly, and filled two cookie sheets with the rolls, setting them aside for the second rise. One tray came out great, but when transferring to the oven we noticed that the other tray looked like half the tray fell instead of rose. The first rise in the bowl worked fine, it was only on the second rise that half of a tray wound up looking deflated before going in the oven. That tray was sitting in a slightly warmer part of our countertop, so I’m wondering if that had something to do with it. I don’t have enough experience with breadmaking, so wondering if you have any thoughts on if that could have caused half a tray to go flat? Thanks so much for the recipe, by the way. I see us making these very often. They’re SO yummy!
It’s possibly that if you don’t knead the dough long enough that the gluten doesn’t form and the rolls will fall after rising. But if this was only for half of the dough of the it could be caused by rapid rising. If it’s too warm it will rise too fast and fall.
Why use powdered dry milk and water instead of regular milk?
This i would like to know if I can just use milk. I don’t have dry milk
You can substitute regular milk 1/4 c of powder to 1c of regular milk, for this recipe i do 2c milk for the 2/3c of dry milk.
Do these rolls freeze and reheat well AFTER they’ve been baked? If so, what are the suggested reheating instructions? Thanks.
Yes, they freeze great. I would reheat at 350 degrees for 10 minutes.
Do you think they should be defrosted before reheating or straight out of the freezer?
Ideally it’s best to thaw them in the fridge then warm in the oven.
Can you use milk instead of powdered milk?
I don’t mess with the original recipe but others have used milk.
These were delicious! But, check the timing….making and two rises and baking… a good 3 1/2 hours…totally worth it!
Yes, they are a labor of love.
These rolls are definitely worth making. I have made them several times. First time, I did not use the powdered milk but used regular milk at warm temperature, and kept the rest of the recipe the same. Absolutely fantastic results in both texture and flavor. Second time, I used the dry milk and again, amazing results. It seems that you can change up the recipe in other flours like whole wheat and all purpose, dark rye and still again very similar results. I have now made these rolls many times and will continue to do so as I know I can rely on this recipe with no complaints from the eaters. The next day leftovers are also just as good. If you are looking for warm rolls, you can just reheat them for several minutes and again, great!!!! My only question I do have is has anyone put some of the leftovers in the freezer as they do make quite a bit. I have not gotten that far with them yet, as they do seem to disappear pretty quickly.
Thanks for your feedback!
Tried these today! They are totally awesome! They make quite a few. I had to use almost 6 cups of flour before the dough came together. I was afraid it was too much but it was perfect.
Thank you!
Yum yum yummy!!!! I made these rolls today after looking for a soft dinner roll recipe. Softest roll ever. Best roll ever. Brushed the top after they got out of the oven with melted butter and honey. I can’t wait for the opportunity to make them again. I didn’t have any powdered milk heck I didn’t have any milk! Uh oh, I just mixed one cup heavy cream one cup water. This is definitely on my short list of bread recipes I will make over and over again!!
Haha Glad it worked!
Great rolls. Do not knead on medium speed or you will burn out the motor on your KitchenAid, I know because I did it. Knead dough with the hook attachment at no higher than a speed of 2 out of 10.
Thanks Aaron. Sorry that happened!
FYI if you have an ad blocker the video will not appear.
Do you need to kneed the dough and if so how much?
Let the mixer do the kneading (the 2 minutes on medium speed after the flour additions)
Just knead for a few minutes.
If you don’t have powder milk can regular milk be used instead? If so how much and do you still use the same amount of water?
I use the same amount of liquid called for: 2 cups warm milk.
Yes. Just use the same amount as the water plus milk.
Anyone bake them the night before?
Wondering the same thing. Also has any one gotten the directions after they are frozen?? Can’t find it anywhere.
To bake the Pre-frozen dough:
Place frozen dough (in which you doubled the yeast when it was made) on parchment paper or well greased baking sheet, pan or stone (seasoned stones need no extra oil nor parchment paper). Allow to thaw and do their second rise in a warm place. Check them at 45 minutes to see how they are doing. Do NOT let them over rise or the texture will not be the amazing texture these rolls are famous for. (Unfortunately, I learned this be experience…it was very disappointing…but I learned.😉)
Bake as per the original recipe.
Yes, you totally can.
Hi! These came out amazing! Does anyone know if they last overnight? I wanted to make them the night before thanksgiving but wasn’t sure if they would last and still be good?
I’m wondering the same thing!!
I have made the dough the night before and put it in the fridge. Pulled it out in the morning to roll out and cut into the shape and let do it’s second raise. (It raised slowly in the fridge overnight so make sure it has room to expand
Yes! They definitely last for a couple of days.
I noticed you said to double the yeast & freeze the rolls after the first rise. When you take them out to bake after freezing, are there any special instructions? Do they need to defrost completely & do a second rise or can you bake straight from the freezer?
In my personal experience you freeze after you shape, before you rise & then defrost on the baking pan and then let rise till double, then bake as normal
Yes, you need to do a second rise after freezing then bake.
hello, I do not have the hook attachment for my mixer (just have a basic electric one). Should I mix by hand?
No you can use the paddle or mix by hand.
They look amazing. Can regular milk be used?
I’ve never veered from the recipe but I know others have and it worked out.
Question about baking the rolls from frozen. How long to thaw ? Or can you bake them from frozen? Thank you for this tip, this will save a lot of time Thanksgiving Day if I can make ahead. These rolls are the best!
These rolls were a huge hit at my house! Thanks so much for the recipe!
These look great! Can I just use 2 cups of warm milk if I don’t have dry milk powder? Thanks!
NEED QUICK ANSWER PLEASE. AS PER UNANSWERED QUESTION ABOVE, CAN I USE REGULAR MILK IF I DON’T HAVE THE INSTANT DRY MILK? CAN’T GET BACK TO STORE.
Yes you can!
Do you use the paddle beater or the dough hook to mix the dough? Thank you.
Can’t wait to try these, I’ve heard of them but never tried them! By the way, there is no roll video in the post. I would like to see it though!
SHOULD YOU USE THE DOUGH HOOK ON THE MIXER ?? OR JUST THE PADDLE ??
I used the hook
I have been searching for a good dinner roll recipe. This is it!!! Not dense, but light, buttery, and flavorful. And easy to make. Thank you fir this!
You are welcome! we love this one!
These were delicious! Thanks for the recipe. I froze half of them and will bake later when needed. 😋
Awesome!
Salted or unsalted butter?
Do I mix the yeast in the warm water before adding to the milk mixture.
Thank you.
Yes! Exactly.
What an amazing recipe!! Thanks you for sharing!!
You’re welcome!
My mother made these recently and said they were the best she’d ever tasted! I’d love to try this recipe but am gluten-free, do you think it would work with gluten-free flour? Thanks!
I haven’t tried it with gluten free flour.
I fail to see a video on this recipe.
It’s right above the recipe.
I can’t find the video either, and would love to see the answers to the questions from November 2020. (I realize you are a busy mom of FIVE kids!)This recipe is tantalizing, to say the least! Seperate instructions for instant yeast would be great. Thanks for the post!
The video is at the top or on the bottom right of the post. For instant yeast in the notes it says to simply combine the water and yeast. You do not need to let it proof or get foamy. Continue with the recipe as is.
I’m not exactly overskilled here., and I did all the mixing and kneading by hand. They DID look beautiful like the picture, but seemed heavy. I was curious about the amount of yeast as well. Do I need so much ?
It’s a really old recipe from the Lion House and I try to not mess with it.
Please do not ever bathe a baby at 116 degrees. 😜
Otherwise, excellent recipe.
Haha okay.
Bread was great the only thing 2tsp of salt was to much so next time will cut it down to 1tsp
Interesting. Were you using fine salt that maybe made it too salty?
This is now my go-to recipe for rolls. They are exquisite. Today, I experimented and used them as the basis for ham and cheese rolls and pepperoni rolls. The wheels are already turning about what else can be done with them. Thank you so much for this recipe!
You are welcome!
Hi! Thank you so much for this recipe, it’s really easy and so nice to make, and oh, the flavor is awesome. I only had problem baking them, the dough was breaking during the proffing and baking process so they didn’t turn out smooth and golden brown has I expected. Can help me with that?
Thanks
I’ve never had problems getting yeast to proof until this recipe. Since I haven’t been able to get a foamy consistency the way the recipe is written I’m going to try it the way it’s worked for me in the past, by adding the sugar to the dry nonfat milk and yeast. Maybe this will get it to foam up. These rolls look so good that I’m not willing to throw in the towel yet.
Sorry. I hope it works.
What do you do if you want to let them rise in the refrigerator overnight?
Just lightly cover them with wrap. Let them continue to rise in the fridge overnight. In the morning, them them rise a bit on the counter while the oven is preheating.
When preparing them from frozen how long does it take for them to thaw and rise before baking?
It might take about 2 hours.
I had a probably getting the yeast to activate until my husband reminded me that stainless steel inhibits the growth of bacteria. Switched to a glass bowl instead and it worked great! Just wanted to share in case anyone else is having issues. Best dinner rolls ever, they’ve become a Thanksgiving tradition!
I meant to say I had trouble with the yeast.
I looked this up and that isn’t true. Old aluminum might be a problem but stainless steel today causes no reaction or difference in recipe outcome.
Angela, thanks for your feedback! That helps.
I have an old Lion House cookbook (circa 1991) and the recipe differs slightly. Ive also seen other blogs with this recipe and theirs differ slightly as well. Also, on the Temple Square website they have the recipe and even it is different from the old cookbook I have. My biggest question is kneading the dough. Do you not need to do this??
Honestly I don’t knead this dough that much and it always turns out.
I’m making these for Thanksgiving for the first time. I’m planning to make the day before I’m assuming they will still be fresh and tasty. Just wondering what make ahead tips and storage ideas you may have to lock in maximum freshness.
They store well. I usually put them in ziplock bags. After they have cooled of course.
These were very easy and made quite a few rolls. They have nice texture, but we’re a little bland in flavor. I prefer my potato bread recipe more, but did like the ease in making them. I might add a little more salt next time, which should help, plus replace a couple of the cups of flour with whole wheat flour.
Sorry you didn’t love them. Yes, salt brings out the flavor always.
Can you refrigerate the dough before shaping? How long will it keep in the refrigerator?
Yes, I would only do it a day ahead.
I just have a question, if you are freezing these rolls how do you than bake them, right out of the oven or do you let them come up to room temp and expand a little? Also, what temp would you cook them at and for how long. Thanks so much.
I would let them come to room temp and raise a bit. Then cook at the same temp as before.
I have always had good luck baking, cooling completely and freezing in Ziplock bags. The day I serve them I take out of the freezer in the morning and then warm in a 350 degree oven for about 10 minutes. I made and served 10 dozen for the last Thanksgiving….everyone always wants even more to take home.
If you freeze them after shaping, approximately how long will they need to rise from frozen before cooking?
About 1-2 hours.
can I use dried whole milk or does it have to be nonfat?
Whole will be great.
Can this recipe be adapted to the bread maker machine?
Yep! Just make the dough in the bread maker!
I think you should video a demonstration of how Lion House rolls these. I love the layers that happen.
I agree! I’ll get on it!
I have a question. The first ingredient listed is 2 cups of warm water, what temp ?
Warm like a bath water warm. If it’s too cold your yeast won’t rise if it’s too hot it will kill the yeast.
Christy, when I make pizza dough, I keep the temp. between 110 and 115 degrees, for the same reason that you listed. *I wanted to chime in w/ an answer 🙂
Thanks Cheryl!
I make these all the time and everyone loves them! Best rolls anywhere! I also use the dough for cinnamon rolls. When the dough is rolled out into the rectangle shape I just brush with butter and sprinkle cinnamon/sugar over it, roll it up, cut into size desired, let rise and cook. Of course you have to lather them in frosting with a bit of lemon extract. They are the BEST!!’
Um that wounds delicious!
Which attachment should I use for the mixer? The dough hook?
always use the dough hook when making bread. It will make it easier on your mixer.
I just use the paddle but you can also use the dough hook.
Do you have to use instant powdered milk
Honestly, it’s a 30 yr old recipe and I’ve never altered it. I’m sure you could but I don’t know how.
I’ve used this recipe for 25 – 30 years (according to the age of my kiddos, I had their 8th birthdays at The Lion House and somehow got hold of it then😊). It never disappoints! As for which attachment to use, I have a kitchen aid mixer and start with the paddle – it mixes the ingredients best. Then switch to the dough hook to knead it. Perfect combination! Thanks for posting this!
Thank you!
We have used this recipe lots! You can totally substitute whole milk for the water or, my favorite go-to – evaporated milk. Easy and delicious!
Can these rolls be made using instant yeast ?
I have made them using active dry yeast and they’re great.
These look delicious! Would i be able to do it all by hand as I don’t have electricity to use a machine?
Yes, it would be a bit of work but you definitely can.
I’ve made these as the rolls in your recipe…awesome! Also rolled them up with pepperoni and mozzarella slices for tasty pepperoni rolls..AWESOME. I love the density of this bread so I’m wondering if I could make bread loaves with this dough? The light, yet dense finish is perfect for these rolls but worried full loaves might be heavy. Have you tried?
I haven’t tried it but I’m sure you could!
These rolls are amazing !! I’ve made them several times and they turn out perfect every time!!! The most tender roll I’ve ever eaten!! Definitely a keeper !!
For lactose intolerance – do you have any suggestion what to substitute the dry milk powder and butter with?
We love this recipe and use it for hamburger buns. We like to use 2 Cup milk and omit the dry milk and water. I like it better your way but when in a pinch you use what you have on hand. You can also use flax seed instead of egg. It turned out fluffy and light. THANK YOU!
Delicious rolls. These were so easy to make and the dough was so enriched that they rolled out perfectly. Will be adding these to my repetoire.
Thank you!
Can the recipe be made without the electric mixer… Say just with a regular whisk?
It’s really hard to get it to come together without a mixer.
Question, if i dont have the powder milk, can i just warm up skim milk and use that? Will it work the same? I dont wanna buy another big container of powder milk.
You should change the time needed in the title area since there is 2 1/2 hours of rise time. I’m going to try these this weekend and (for once) read through the entire recipe to ensure that I started them early enough so they would be ready for dinner.
Thanks. I will make sure to add that.
I was thinking the same thing. They definitely take longer than the time listed.
Your recipe didn’t say soften butter that goes in so I melted it. They are doing their first rise right now. Do you think the butter being melted will screw it up? I probably won’t hear from you before I will be doing second ride, so I’m keeping my fingers crossed that melted butter didn’t matter.
Shoot what happened? I will add to soften the butter.
I am making these again this Thanksgiving for the 3rd year in a row. They are EVERYONE’S favorite! They are the BEST rolls I have ever eaten!!
Thank you! I agree!
Okay, nevermind, I just saw the picture! Thanks for the recipe!
You’re welcome!
Hi! I’m making these for Thanksgiving and can’t wait to try them. How far apart do you space them on a baking sheet?
Hi,
I have a question. If I want to make this dough and freeze it, should I double the amount of yeast in the recipe?
Hey Susan! Yes double the yeast, but only the yeast. The rest of the recipe stays the same. Let it rise once, and then shape the rolls and freeze. When you’re ready to bake them, pull out of freezer and let rise for the second time before baking. I wanted to make these ahead of time for Thanksgiving, so I made a batch to test. They baked up perfectly from frozen, so I made an extra batch. We’re gonna have rolls for days come Thanksgiving! Hope yours turn out great!
Kerry, thanks for your feedback!! You are right.
Yes, that is correct. Double the yeast!
Hey there! Sorry if you’ve already answered this a million times, but I’m planning on making these ahead and freezing the formed rolls before the second rise. Am I right that I am to double the amount of yeast? Thanks!
Yes, that’s correct.
Where is the video????
Hi doll I just have a question on the nonfat dry milk, Is it ok to use dry goat milk instead
I’m sure it would be fine!
Where is the video on this post?
Yes I can’t find the video either
Una receta muy buena para hacer en casa, quisiera ver el video
Is it possible to substitute creamer ( Cremora) for milk powder
I’m my experience the best texture comes from using milk powder. Others have used milk instead and been successful.
I have made these twice and they are amazing!! Best rolls I have ever had or made. My new go to recipe.
Yay!! I love hearing that.
5 5 1/2
Five 5 1/2 cups?? Just making sure that’s right.