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 Lion House Rolls and Honey Butter
- 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℉ 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℉ for 15 minutes. (I’ve found that in my oven, they need to cook at 375℉ 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.
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
Lion House Rolls and Honey Butter Recipe
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
Equipment
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℉ 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℉ for 15 minutes. (I've found that in my oven, they need to cook at 375℉ 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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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