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Lion House Rolls

The best fluffy roll with layers of dough!
Make these Lion House Rolls as soon as you can. They are the most pillow-y, soft, tasty rolls I’ve ever made. Make sure to cover in lots of melted butter when they come out of the oven. You'll love them!
Makes 12-18 depending on size.

Ingredients

  • 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

Instructions

  • Dissolve yeast in warm water. Add all ingredients except salt and flour. Mix well. Gradually add flour and salt. Knead for about 4 minutes. Kneading will help make the dough fluffier - make sure to knead well until the dough is smooth.
  • 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.
    Enjoy!