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Lion House Rolls
The Lion House is a classic restaurant in Salt Lake City . They make amazing treats, but are really known for these rolls. Make these Lion House Rolls as soon as you can. They are the most pillow-y, soft, tasty rolls I’ve ever made. You’ll love them! We love to have these Lion House Rolls for Thanksgiving. They save really well for a couple days in an airtight container or ziploc bag.
I love how they cut the dough into small rectangles and roll up like a sideways cinnamon roll (like I have here). It’s like a big pillow-y roll of dough.
Lion House Rolls
- 3 tbsp yeast
- 2 c warm milk
- 1/3 c sugar
- 1/3 c butter, melted
- 1 whole egg, whisked
- 2 tsp salt
- 6 c flour
- extra butter, melted
Dissolve yeast in warm milk. Add all ingredients except salt and flour. Mix well. Gradually add flour and salt. Knead for about 2 minutes. Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled, about 30-45 minutes.
Punch down dough. Flour a surface and dump dough onto it. Roll out dough with a rolling pin into a large rectangular shape (about 1/4 inch thick). Brush entire surface lightly with melted butter, then cut dough into rectangular shapes (about 15-18 total) . Roll each rectangle (like a sideways cinnamon roll) and place sideways on a greased cookie sheet. Cover and let rise until doubled.
Preheat oven to 350°F.
Bake at 350°F for 13-16 minutes. Rolls are done once slightly golden brown.
Top with melted butter as soon as they come out of the oven.
Hope you love these Rolls! Be sure to tag me if you make them!