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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
  • c flour
  • extra butter, melted


  1. 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.

  2. 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.

  3. Preheat oven to 350°F.

  4. Bake at 350°F for 13-16 minutes. Rolls are done once slightly golden brown.

  5. Top with melted salted butter as soon as they come out of the oven.