Friday, September 10, 2010

Lion House Rolls - A little bit of Heaven

If you have either lived in Utah or been a tourist in Salt Lake City, Utah you have likely encountered Lion House Rolls. The Lion House is a popular tourist stop on the map in Salt Lake City. Deseret Book Stores sell these yummy rolls and several grocery stores in Utah carry the mix.

I made two batches of these rolls yesterday. I rolled them into rectangles and cut them into 2 dozen pieces per batch.
They were big rolls. Here is a great video about the process. By bedtime last night there was not a single roll to be had in my kitchen.

In the video you will notice the shorter row. I rolled them a bit more and made a full row instead of cutting them to the side. I will cut more rolls next time in order to size them down more.

Did you notice her dough is a bit tacky? If you are new to bread making, this is a good thing. I recommend you go slow when you add the flour. The flour need will vary by the day. It was raining yesterday so I used all of the flour. If you add too much flour your rolls will not be tender.
This recipe is a keeper for sure!

Lion House Rolls

  • 2 cups warm water (110-115 degrees)
  • 2/3 cup nonfat dry milk (instant)
  • 2 Tb. dry yeast
  • 1/4 cup sugar
  • 2 tsp. salt
  • 1/3 cup shortening (butter or margarine)
  • 1 egg
  • 5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to this mixture then the sugar, salt, shortening, 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 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). 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 plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. 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 browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls.


  1. I don't bake, but I might have to try those. Love your blog, btw. :)


  2. ...and they were wonderful! I very much enjoyed the bag we took home!


  3. I LOVE Lion House rolls. I need to find that complete DVD and make some of my own. Thanks for sharing.