Legendary Lion House Rolls and Honey Butter

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 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.

Serves: 20

Legendary Lion House Rolls and Honey Butter

40 minPrep Time

15 minCook Time

55 minTotal Time

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Ingredients

  • 2 Tablespoons 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.)
  • Honey Butter
  • 1/2 cup softened butter
  • 1/4 teaspoon vanilla
  • 1 egg yolk
  • 1 cup honey

Instructions

  1. Dissolve yeast in water.
  2. Add all ingredients except 3-4 cups of flour in a bread mixer.
  3. Mix until smooth.
  4. Gradually add the remaining flour.
  5. Don't knead. (Mix for about 30 seconds after last cup of flour.)
  6. 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).
  7. Punch down dough.
  8. Flour (she always uses oil) a surface and dump dough onto it.
  9. Divide dough into three equal sections.
  10. Roll each section into a circle (about 12 inches in diameter) and cut each circle into 12 slices (like a pizza).
  11. 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).
  12. Cover and let rise until doubled.
  13. 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.)
  14. Honey Butter:
  15. Whip butter; add vanilla and egg yolk. Gradually whip in honey until light and fluffy. - Makes 1 1/2 cups
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http://www.sixsistersstuff.com/recipe/2011/09/legendary-lion-house-rolls-and-honey/

 

 

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26 Responses to “Legendary Lion House Rolls and Honey Butter”

    • I know this question was asked 3 years ago... but yes. I use my Kitchen-Aid mixer to make these. LOWEST setting, hook only. I mixed for about 5 minutes after adding the last bit of flour. They came out huge and fluffy 2 hours later (1 hour to rise in the bowl, 45min-1 hour to rise in the cookie sheet).
  1. Sandylynn
    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?

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