Lion House Rolls

Lion House Rolls are the best dinner rolls for holiday meals or any occasion. These buttery, super-soft rolls are the perfect vehicle for soaking up delicious soups, sauces, and gravies.

Homemade Lion House Rolls Ingredients

The foundation of these rolls consists of flour, milk, and butter, creating a soft, buttery texture and rich flavor. These ingredients are likely staples in your pantry. For precise measurements, refer to the bottom of the post.

Whole Milk: Used to activate the yeast and also a little bit in the egg wash. Whole milk is preferred, but you can use 2% milk.

Butter: Use softened unsalted butter for the dough and melted salted butter to brush on the rolls after baking.

Granulated Sugar: Feeds the yeast and adds sweetness to the dough. If you prefer your dinner rolls to be saltier, you can reduce the amount of sugar.

Active dry yeast: Makes the dough rise. You could also use the same amount of instant yeast, 2 1/4 teaspoons.

Egg: Used as a binding agent to give the rolls structure, moisture, and a rich depth of flavor.

Flour: All-purpose flour is fine in this recipe.

Salt: Enhances the flavors.

How to Make Lion House Rolls

These classic dinner rolls are simple to make, with easy steps that deliver bakery-quality results. Whether served fresh from the oven or saved for later, they are sure to become a family favorite.

Dough

Combine: Add the warmed milk, yeast, and sugar to the bowl of a stand mixer, cover it with a towel, and let it rest for about 5 minutes. The mixture should become frothy.

Mix: When the yeast is ready, add 1/2 cup of softened butter, egg, 3 cups of flour, and salt. Fit the mixer with the dough hook attachment and mix at medium-low speed until the dough begins to come together.

Mix: As the dough comes together, you may need to add more flour. Start with a few tablespoons at a time until the dough begins to pull away from the bowl. When the dough is formed, increase medium speed and mix for an additional 3-4 minutes.

Let Rise: Lightly oil a large bowl with butter or vegetable oil. Add the dough to the bowl, cover, and let it rest for about an hour until it doubles in size. While the dough rests, line a baking sheet with parchment paper and prepare a clean work surface where the dough can be rolled out.

Rolls

Roll: When the Lion House roll dough is doubled in size, dump it onto a lightly floured surface. Roll the dough into a 12×15-inch rectangle. Brush the melted butter onto the surface of the dough slab.

Cut: Cut the slab into four sections, in half vertically and then horizontally. Then, cut each of these quarters into three rectangles. They should be about 2 ½x6-inches.

Shape: Roll the little rectangles up and place them, seam side down, on the parchment-lined baking sheet about 2 inches apart. Cover and let the rolls rise for 45 minutes to 1 hour. The rolls should be larger and fluffy but not touching. While the rolls rise, preheat the oven to 375 degrees Fahrenheit. When the rolls are ready, bake them for 15-20 minutes until they are golden brown. Remove the rolls from the oven and brush the tops with additional butter.