Legendary Lion House Rolls and Honey Butter

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One bad thing about not living in Utah is that I never get to eat these AMAZING ROLLS! They are my favorite! I went to a friend's house the other day here in Missouri and I smelled them cooking. I really thought I was in heaven! These rolls are made in a restaruant called The Lion House Restaurant. It is famous for its legendary rolls and home cooked meals. While at the Lion House not only can you enjoy home-style rolls but also breads, pies, and desserts made fresh everyday at the Lion House bakery.

I own one of the Lion House cookbooks called Lion House Entertaining... but I have always been too afraid to try to make them. My friend gave me her helpful hints and I decided to give them a try.

LION HOUSE DINNER ROLLS
2 TBL yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5-6 cups flour (*I usually have to use a little more than 6 cups here in Missouri because of the humidity.)

Dissolve yeast in water. Add all ingredients except 3-4 cups of flour in a bread mixer. Mix until smooth. Gradually add the remaining flour. Don't knead. (Mix for about 30 seconds after last cup of flour.) Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled, about an hour (My friend raises hers in the oven for quicker rising--Preheat oven to 350 degrees for 1 minute, then turn off the oven and put in the dough).

Punch down dough. Flour (she always uses oil) a surface and dump dough onto it. Divide dough into three equal sections. Roll each section into a circle (about 12 inches in diameter) and cut each circle into 12 slices (like a pizza). Roll each slice from biggest end to smallest end (like a croissant) and place on a greased cookie sheet (they can all fit on one large cookie sheet). Cover and let rise until doubled.

Bake at 400 degrees for 15 minutes. (I've found that in my oven, they need to cook at 375 degrees so they don't burn on top. And I always rub them with butter as soon as they're out of the oven.)

Honey Butter

1/2 cup softened butter
1/4 teaspoon vanilla
1 egg yolk
1 cup honey

Whip butter; add vanilla and egg yolk. Gradually whip in honey until light and fluffy. - Makes 1 1/2 cups

These rolls are big! And this recipe makes a lot of them. I froze half and kept the other half for later.

Also please note... eat them on an empty stomach because you can't have just one. :)
Happy Baking!

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  1. Unknown says:

    Just made these yesterday. They were the most average rolls imaginable. Just takes like white bread in a roll form. The search for a good dinner roll continues…

  2. Sandylynn says:

    Thank you so much for posting this recipe… Lion House Rolls are the best! Just a quick question though, when turning the dough out onto a floured surface, you said your friend “always uses oil”. Do you mean to oil the surface instead of flouring the surface?

  3. Amanda says:

    These came out fabulous! Made the dough in my bread maker which made it super easy! Buttered them when they came out of the oven. Yummy

  4. Giggles says:

    I own the cookbook they published this in. It has a copyright notice in the front. Did you get permission to publish this recipe?

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