This Famous Lion House Rolls Recipe and Homemade Honey Butter recipe is always a hit when I make them, especially at family functions and holidays like Christmas or as a Thanksgiving side dish.
This roll recipe comes from The Lion House restaurant, which is an old famous restaurant in Utah that is known for its amazing food and these rolls! Oh and don’t forget that homemade honey butter.
Ingredient Notes
- Instant yeast
- Warm water
- Sugar
- Butter
- Salt
- Nonfat dry milk
- Egg
- Flour
- Vanilla extract
- Honey
How To Make Homemade Lion House Rolls and Honey Butter:
- To begin making these Homemade Lion House Rolls, dissolve the yeast in the water.
- Then, add in all of the ingredients for the rolls except 3-4 cups of flour into a bread mixer.
- Mix all of the ingredients together until they become smooth. Then gradually add the remaining flour.
- After adding in the last cup of flour do not continue to knead the dough, but mix it for only 30 seconds more and then place the dough in a greased bowl and cover it with a towel or plastic wrap and let it rise until it has doubled in size.
NOTE: The rising process will take about an hour at room temperature, or you can place it in a warm oven to help speed up the process a bit.
- After the dough has doubled in size, punch the dough down and dump it out onto a lightly floured surface.
- Divide the dough into 3 equal sections.
- Next, roll each section into a circle that is about 12 inches in diameter.
- Then, cut the dough like a pizza making 12 pieces (or slices).
- Roll each of the slices like you would a croissant, biggest end to smallest end, and then place the roll on a greased cookie sheet.
- Once all of the Lion House rolls are formed, cover them and let them rise again until they have doubled in size.
- After they have doubled, place the fluffy rolls in a 400 degree preheated oven for 15 minutes or until they are golden brown. (If you find that your rolls are getting more done on top, try the next batch at 375 degrees.)
- Take your Lion House Rolls out and rub them slightly with a stick of butter, or brush them gently with butter for added flavor!
To make the honey butter:
- Whip the butter in a mixer, then add in the vanilla extract and egg yolk.
- Gradually add in the honey until everything is light and fluffy.
This recipe will make about 1 ½ cups of honey butter.
Storing these Homemade Lion House Rolls
Refrigerate: Store baked rolls in an airtight container, freezer bag, or covered in plastic wrap in the refrigerator for up to 7 days.
Freeze: These rolls will freeze well as long as they are already completely cool before you put them in the freezer. Just use a Ziploc bag or freezer-safe container to protect them.
If you live where it’s very humid, you may need to add a little more flour if your dough is really sticky.
For this recipe we used instant yeast to get the desired, perfectly fluffy Homemade Lion House roll effect in a shorter time frame.
Yes they can! After these Homemade Lion House Rolls have been cooked in the oven, feel free to pop them in a Ziploc freezer bag or an airtight container for later!
While the raw egg yolk in the homemade honey butter is part of what makes it so delicious, you are always welcome to substitute it for 2-3 tablespoons of powdered sugar to act as the thickener.
Serving Suggestions
- Slow Cooker Maple Glazed Ham
- Easy Slow Cooker Turkey Breast
- Wisconsin Bacon and Potato Cheese Soup
- Instant Pot Chicken Noodle Soup
Homemade Lion House Rolls and Honey Butter
Ingredients
- 2 Tablespoons yeast
- 2 cups water warm
- ⅓ cup sugar
- ⅓ cup butter softened
- 2 teaspoons salt
- ⅔ cup nonfat dry milk
- 1 egg
- 5-6 cups flour
Honey Butter
- ½ cup butter softened
- ¼ teaspoon vanilla
- 1 egg yolk
- 1 cup honey
Instructions
- 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 lets hers rise in the oven for quicker rising – Preheat oven to 350 degrees for 1 minute, then turn off the oven and place dough in the oven. So it never reaches 350 – it just starts to heat and then holds in the heat after one minute of heating up. be sure to cancel the oven before sticking the dough in.)
- Punch dough down.
- Flour your surface and place dough onto it. (Some people like to oil their surface)
- Divide dough into 3 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
- Whip butter, add vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes 1 ½ cups.
Notes
Nutrition
Recipe Details
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