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Lion House Rolls
5 from 33 votes

Lion House Rolls

Lion House Rolls are soft, buttery yeast rolls made from a dough enriched with dry milk, sugar, butter, and an egg. The dough is kneaded and allowed to rise before being rolled out and cut into strips, which are then cut again into portions and formed into oval rolls. A buttery brush on top before and after baking gives the rolls a rich flavor and golden finish, making them a tender, slightly sweet bread suitable for meals or sandwiches.

Prep Time
30 mins
Cook Time
20 mins
Additional Time
2 hrs 15 mins
Total Time
3 hrs 5 mins
Servings: 30 rolls
Calories: 125 kcal
Course: Bread
Cuisine: American

Ingredients

  • 2 cups water warm
  • 2/3 cup nonfat dry milk instant
  • 2 tablespoons active dry yeast
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/3 cup butter softened
  • 1 egg
  • 5-5 1/2 cups flour (you can use all-purpose or bread flour)
  • 3 tablespoons butter melted, plus softened butter for brushing on top after the rolls are baked

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, combine the water and the milk powder and stir to dissolve the milk. Add in the yeast and a tablespoon or so of the sugar and allow the yeast to bloom for 5-10 minutes. Add in the remaining sugar, salt, butter, egg and 2 cups of the flour.
  2. Mix on low speed until all of the ingredients are wet, then mix on medium for 2 minutes. Stop the mixer and add 2 more cups of flour, mix on low until combined, then on medium for 2 minutes. The dough will be getting stiffer at this point. Continue adding flour, 1/2 cup at a time, until the dough is soft and tacky, but not sticky.
  3. Place the dough in a greased bowl and turn to coat. Cover with plastic wrap and allow to rise in a warm spot until doubled in size.
  4. Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into an 11x14-inch rectangle. Brush the top of the dough with half of the melted butter. Using a pizza cutter, cut the dough in half horizontally right down the center. Slice the dough into rectangles about 2x4" big. If you hold your hand out so that your hand forms an "L" shape, it can help to be your guide for sizing.
  5. Roll or flip the rectangles, buttered side in, and place on a greased baking pan with the end resting on the baking sheet. Repeat with the second half of the dough.
  6. Cover with a towel or plastic wrap and allow to rise until doubled.
  7. Preheat the oven to 375F. Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with softened or melted butter while they are still hot.

Notes

  • Use warm water and instant dry milk to activate the yeast effectively.
  • Allow the dough to rise until doubled in a warm spot for proper leavening.
  • Brush rolls with melted butter both before rolling out and after baking to enhance softness and flavor.
  • Divide dough carefully to make uniformly sized oval rolls for even baking.

Nutrition Information

Serving 1roll Calories 125kcal (6%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Trans Fat 0g (0%) Cholesterol 17mg (6%) Sodium 48mg (2%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 30 rolls

Amount Per Serving

Calories 125

% Daily Value*

Serving 1roll
Calories 125kcal 6%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Trans Fat 0g 0%
Cholesterol 17mg 6%
Sodium 48mg 2%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.