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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
The best fluffy roll with layers of dough!
Makes 12-18 depending on size.
- 3 tbsp yeast
- 2 c very warm water
- 1/3 c sugar
- 1/3 c butter, melted
- 1 whole egg, whisked
- 2 tsp salt
- 5¾ c flour
- extra butter, melted
Dissolve yeast in warm water. 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 at least doubled, about 30-45 minutes. I like to let it rise a little more than doubled, and they turn out very fluffy.
Punch down dough. Spray a large surface with cooking spray 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 or spray entire surface with cooking spray – keeping the dough and your workspace very hydrated with butter or oil will keep the rolls soft.
Cut dough into rectangular shapes (or wide triangle shapes for a more crescent style roll: (about 12-18 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.
Brush with lots of melted salted butter as soon as they come out of the oven.
Stores well in an airtight bag or container for 2-3 days.
Hope you love these Rolls! Be sure to tag me if you make them!