Authentic Lion House Rolls
Authentic fluffy Lion House Rolls, Utah’s famous buttery dinner rolls with signature spiral shape.
Print Pin Servings: 24 rolls
Calories: 160kcal
Cost: $6–8 (for full batch)
Equipment
- 1 Large mixing bowl High sides for kneading
- 1 Stand mixer With dough hook
- 1 Kitchen scale Precise measurements
- 1 Rolling pin Even thickness
- 1 Bench scraper For shaping
- 2–3 9x13” pans Greased
- 1 Pastry brush For butter & honey glaze
- 1 Thermometer For water & dough temp
Ingredients
- 5 cups bread flour For structure
- 2 ¼ teaspoon active dry yeast One packet
- ½ cup warm water 105–110°F
- ¼ cup sugar Granulated
- 1 teaspoon salt Regular
- ¼ cup butter Melted, unsalted
- 1 cup milk Whole, warmed
- 2 eggs Large, beaten
- 2 tablespoon shortening Vegetable
- 2 tablespoon butter Softened, for brushing dough
- 2 tablespoon honey Optional glaze
Instructions
- Bloom yeast in warm water with sugar, 8–10 minutes.
- Mix flour, salt, and liquids into a shaggy dough.
- Knead 12–15 minutes until smooth and elastic.
- Roll dough into rectangles, brush with butter.
- Fold like a letter, roll into logs.
- Slice into rolls, place cut-side up in pans.
- Let rise until doubled, about 90 minutes.
- Bake at 375°F for 15–18 minutes.
- Brush warm rolls with butter or honey glaze.
Notes
For extra soft rolls, use whole milk and brush with butter immediately after baking. The honey glaze is optional but adds a lovely sweetness.
Nutrition
Serving: 50g | Calories: 160kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Calcium: 25mg | Iron: 1.5mg