Lion House Rolls Recipe

Renowned in Utah, these rolls are to die for. A copycat of the iconic Lion House in Salt Lake City, these irresistible rolls are fluffy and satisfying.

Copycat Lion House Rolls Recipe from Deseret Book

No trip to the Lion House Pantry is complete without one of their large, billowy rolls.

This is the amazing and legendary Lion House Rolls recipe so you can wow your friends and family no matter where you live – including our best tips for success.

This recipe takes some time, but we promise, it is time worth taking. They are the biggest hit whenever they are served, and they are absolutely delicious.

What is a Lion House Roll?

Unless you’re from Utah, or you’re a Latter-day Saint, or you have Latter-day Saint friends, you are probably asking…what in the world is a Lion House Roll?

Well, they are rolls made at the Lion House Pantry. The main restaurant is in Salt Lake City, but mini versions are scattered throughout the United States in Deseret Book Stores.

They make these rolls fresh, and you can even order them for events. And they are SO good.

Do Lion House Rolls Freeze Well?

These rolls freeze really well! To freeze the rolls (uncooked):

1. Place them about 1 inch apart on a cookie sheet lined with parchment paper.
2. Put in the freezer until firm (about 2 hours.)
3. Place in Ziploc bag — they will last up to about four months in the freezer.
4. When you want to cook them after freezing, let them rise until they double on a cookie sheet, and then cook according to the original instructions.

How to shape a Lion House Roll?

This can feel a little intimidating, but it’s not hard at all!

1. Roll your dough into a large horizontal square (about 18″x8″)
2. Cut it down the center horizontally and then cut into 2″ wide strips
3. Take one strip and flip it from the bottom up over itself

Tips for Success

• As with all bread recipes, don’t add all the flour the recipe calls for at once. Add it in about 1/2 cup at a time. Depending on where you live, you may need more or less than a recipe calls for. You can always add more, but you can’t take it out! I’ve been told one of the biggest reasons people don’t succeed in making rolls is because they use too much flour! The dough for this recipe needs to be slightly firm, not super sticky, and definitely not dry.
• You want to place about 1 inch apart while cooking. This gives them room to rise and eventually touch the rolls next to them (so they don’t fall) but also don’t squish them!
• If you are making them ahead of time, I would recommend placing them in the oven for about five to 10 minutes, just on a warming setting, and then brushing them with the last coat of butter (skipping it the night before).

Ingredients

• 2 cups warm water
• 2/3 cup nonfat dry milk
• 2 tablespoons dry yeast
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 1/3 cup melted butter
• 1 large egg
• 5 to 6 cups all-purpose flour
• About 1/2 cup melted butter (divided) for topping

Instructions

1. In a large mixing bowl (preferably of a stand mixer), combine the water and dry milk. Stir until milk dissolves. Add yeast and let it set for about five minutes.
2. Add in the sugar, salt, butter, egg, and 2 cups of flour.
3. Mix ingredients lightly until moistened, and then mix for about 2 minutes on medium speed.
4. Add 2 more cups of flour, mix lightly until moistened, and then mix again for 2 minutes on medium speed.
5. At this point, add 1/4 cup flour at a time, mixing in between additions to make sure the dough isn’t getting too stiff or dry. After the dough is ever-so-slightly sticky, but soft, stop adding flour.
6. If you were using a dough hook, the dough should already be in a nice, round bowl. Otherwise, gently fold down into a soft ball.
7. Place dough in a well-greased bowl, and cover with plastic wrap or kitchen towel for about 45 minutes (or until it’s doubled)
8. When the dough has doubled, roll it out on a floured surface into a large rectangle (about 18 inches by 8 inches.)
9. Brush the dough with about 1/4 cup melted butter
10. Cut the dough with a pizza cutter down the center.
11. To cut the rolls, cut rectangles about 2 inches wide (starting at the edge of the dough, and cutting toward the middle cut line)
12. To roll the rolls — stretch the dough slightly, take one of the narrow edges, and in one motion, flip the other end of the dough over the end you are holding, and you have the perfect roll. See video I referenced for a better explanation. Alternatively, you can just take one edge, and roll it up to the other edge.
13. Place on a well-greased cookie sheet, about one inch apart, and let rise until doubled in size.
14. Bake for 13-15 minutes at 375 degrees. Brush immediately with butter after taking out of oven (unless you are freezing them, or making them the night below. See instructions in post for this situation.

Recipe card

Can I make these the night before?

Yes! In fact, that’s what we recommend.

They are easy to make the night before and store. If you do this, place them in a large, gallon-sized Ziploc bag but DO NOT seal the bag.

If you do, the inside of the bag will become wet…and so will your rolls. No one likes soggy rolls! Let the bags stay open for a few hours, at least.

Can I reheat these rolls?

When reheating, 15 seconds in the microwave will do the trick and they will taste {{almost}} like you just took them out of the oven!

What type of mixer do you use?

What kind of mixer should I use?

Use either a handheld mixer or a stand mixer. Making these with a wooden spoon or spatula will be a lot harder. A bonus would be if you have a dough hook attachment!

I personally use a Kitchen Aid Artisan most often, but I also have a Bosch Universal Mixer, which is great. That is my choice for doubling (or tripling, quadrupling, etc) this recipe.

If you are using a stand mixer, make sure you have a dough hook. It will make it a lot easier.

Alternatively, you can use a hand mixer that has a dough hook attachment, or you can do it the old fashioned way by hand. That will require hand kneading as well – I would get a Danish Dough Whisk as well.

Other Bread Recipes You May Enjoy:

• Easy Yeast Dinner Rolls – Fluffy and Delicious!
• Easy Cinnamon Roll Pumpkins
• Homemade Sourdough Rolls Recipe – Super Fluffy!
• Easy Resurrection Rolls with Honey Butter
• Easy Garlic Knots with Frozen Roll Dough

Lion House rolls are fresh, flaky, slightly sweet and SO good. This is one of my all-time favorite roll recipes. Enjoy!