Lion House Dinner Rolls. This recipe is adapted from the restaurant in Salt Lake City called Lion House Pantry that is famous for their dinner rolls.
Last year I made the Famous Parker House Dinner Rolls for Thanksgiving & they were a big hit with the family. This year I wanted to try something new. I decided to try the Lion House Dinner Roll Recipe that I had saved from a long time ago. I have to say that both rolls seem to taste fairly similar to me.
I almost didn’t make the Lion House Rolls because they call for non-fat instant dry milk powder & I never buy or use that ingredient. I decided to improvise & change the recipe to use skim milk & water as a substitute instead. I think these rolls were fairly simple to make, they didn’t take very much hands on time. The results were a light & fluffy roll. I like the texture that the brushed butter gives the inside of the roll.
You divide the dough into two parts & roll each out to form a 11 x 14″ rectangle.
Then you brush it with melted butter on top & use a pizza cutter to cut it in half horizontally then into strips vertically, about 2×4″.
You place it on the cookie sheet with the tail end down on the cookie sheet.
Makes about 24 rolls.
- 1¼ cup warm water
- ⅔ cup skim milk (warmed for about 30 sec. in microwave)
- 2 Tablespoons dry active yeast
- ¼ cup sugar
- 2 teaspoons salt
- ⅓ cup butter, softened (I usually microwave it for 30 sec.)
- 1 egg
- 5-5½ cups flour (all purpose or bread flour is fine)
- + 3 Tablespoons butter for brushing
- Combine warm water, milk, & yeast. Then add in sugar, salt, butter, egg, & half the flour. Gradually mix in the remaining flour until dough forms a soft ball & is not too sticky (you may only need 5 cups of flour, if its too sticky then add in up to ½ cup extra flour).
- Knead for a 5-8 minutes using your favorite method: by hand, with a stand mixer, or with a bread machine on dough setting.
- Place in a lightly greased bowl, cover & let rest until doubled in size. (I just coat a bowl with vegetable oil lightly & cover with a kitchen towel)
- Line baking sheets with parchment paper or non stick baking mat (or grease them).
- Divide dough in half & roll 1st half out on a lightly floured surface to form a 11x14" rectangle.
- Brush top of dough with melted butter.
- Cut across the rectangle horizontally using a pizza cutter. Now cut into strips about 2" wide. Roll each strip up the long way & place on prepared cookie sheets. Place the rolls so the tail end is resting on the cookie sheet.
- Repeat the process with the last half of the dough.
- Let rise until doubled in size (about an hour).
- Preheat oven to 375 F.
- Bake 15-20 minutes or until rolls are golden brown.
- Brush with melted butter when they come out of the oven.
adapted from food.com
Megan - The Emotional Baker says
I always hate when a recipe calls for dry milk powder! I know I can sub, but I’m afraid I’ll mess it up :( So glad you were able to successfully make these! They look amazing and would be a great addition to my Thanksgiving meal! Hope you have a great holiday!
Thanks Megan! I’m glad these turned out too. Hope you have a Happy Thanksgiving!