There isn’t much more I can say about these rolls than they make an appearance at my dinner table several times a month and are probably only one of two or three roll recipes I make regularly. I usually substitute half the white flour with white wheat flour, but when made with 100% white flour, they are almost indulgent enough to eat for dessert. Tender, buttery, perfect. I love them and it would have to take a mighty good roll recipe to replace these beauties.
Note: The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions.
Also, I always used to roll the dough into three circles and cut the rolls into triangles and roll up like crescents; however I saw this tutorial online and it has changed how I roll them out. Feel free to check out the video. I also included a few step-by-step photos below the recipe.
Finally, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.
Ingredients
- 2 tablespoons active dry yeast
- 2 cups warm water
- 1/3 cup sugar
- 1/3 cup butter, softened
- 1 egg
- 2 1/2 teaspoons salt
- 2/3 cup nonfat dry milk
- 5-6 cups flour
Directions
- In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
- Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
- Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.
Notes
Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.
Recipe Source: from The Lion House
Roll out the dough to about an 11X14-inch rectangle.
Brush with melted butter than slice the dough in half the long way.
Use your hand measure in an “L” shape to measure the approximate distance to slice each rectangle for the individual rolls.
Continue with that method until the rectangle is sliced into five or six sections across, giving you 10 to 12 rectangles total.
Roll each rectangle up like a snail.
Place on the sheet pan with the roll resting on the open edge.
I made these for Sunday dinner today and they were so yummy! I ate way too many!! I dug out my old Lion House cookbook after I saw this post – thanks for reminding me about it! Good luck with that sweet new baby!!
I made these for Sunday dinner today and they were so yummy! I ate way too many!! I dug out my old Lion House cookbook after I saw this post – thanks for reminding me about it! Good luck with that sweet new baby!!
Well, I did throw one batch in the fridge and then baked it the next day…and it tasted very…yeasty. It was almost overpowering. So next time I make these(and I will!) I’ll bake them all off.
Melanie,if I split up the dough and throw some in the fridge, will it still be OK to bake when I pull it out?
I tried this recipe but they weren’t light and tender. What might have gone wrong? Do you use bread flour?
Jenica – way to go on your first time making homemade rolls. I’m relieved they turned out for you! Thanks for letting me know!
Guess what? I got a KitchenAid for Christmas!!! I cannot WAIT to make these rolls! I have a new food blog @ http://jamyisadaringbaker.blogspot.com/ and I linked all your recipes back to your site. Hope that’s okay!!!
I have a go-to recipe for rolls that is lovely, but I must say you are making me want to try these. Wow, I love rolls. I need these.
Deborah – glad these turned out – although with your cooking expertise, I’m not sure I believe that you aren’t great at making rolls!
I’m pretty sure that this is the roll recipe that I’ve been searching for!! I’m so glad you posted this!
I love rolls like these! I have a hard time resisting them, which is why I don’t make them often at all!
Amy F. – good question, in fact, I am going to edit the recipe because I always use butter instead of shortening. So the answer is yes, you can use butter (and I actually prefer it with butter!).
Tammy – thanks for noticing the error. Actually they DO need to rise again after you shape them into rolls. I have edited the recipe. Sorry for the mistake!Also, I’m pretty sure instant dry milk is the same as non-fat dry milk (mine also says instant on the label) but if anyone has other clarification, please let me know!
I’m usually hesitant to make dinner rolls – mine usually turn out like rocks – but I love your style of recipe editing(?) so adding your own extra dirctions to the recipe helps me to keep on and not give up, like with the Chocolate Caramel Cheesecake…turned out Delicious, by the way.
Hi, I hope you had a wonderful christmas! I love the look of these rolls, I think give them a try!Priscilla x
Anonymous – no, I don’t use bread flour, I normally just use all-purpose. If they weren’t light and tender, I would suggest using less flour altogether and not overbaking. I usually find if my dough is on the soft side (where you can easily push your finger into the dough and your finger may come out slightly tacky with dough) then my rolls come out lighter. I hope that helps!
Loralee – I’m glad the caramel cheesecake turned out for you! If you ever have questions on the directions in a recipe, feel free to email me or comment. I try to add as much as I can to help – so thanks for letting me know it really does help!
I made these rolls tonight and my whole family was impressed! It was my first time making homemade roll by myself, and I was so impressed by how they turned out! I loved them!
I just wanted to comment that I make these all the time. We love them, but my small family can only eat so many of them. I freeze the left overs. They freeze and reheat beautifully.
Oh how I love rolls! These look amazing. I’m pretty sure these are the ones that my mom made growing up–I realized that just as I read it. I’ll for sure be trying these.
JoAnn – I’ve never done this but I think it should be fine as well as the dough is well-covered in the fridge and you bring bring it to as close to room temperature as you can before rolling it out (cold dough is so hard to work with). I wouldn’t leave it in the fridge for longer than one or two days. Let me know if it works for you if you try it.
These look awesome! I’m bookmarking this recipe!
Mmmm… my favorite! I love making them into the orange rolls too. I hope you guys are doing well buried in all that snow!
rolls that are buttery and tender will always be welcome in my mouth. however, regardless of how buttery they may taste, there’s always room for more butter.
Hi, is it possible to substitute butter for the shortening in this recipe? Will it ruin the consistency? I just never have shortening on hand. Thanks!
Amanda, I do the exact same thing with these rolls! Thanks for the tip to others. I’m so glad you like them.
I had every intention of making these rolls for Christmas, but time got away from me and it didn’t happen. I had several other pages tagged in the Lion House Christmas cookbook to make as well. Only one of them (Holly Berry Slush) was accomplished, and it was yummy!
Leigh Anne – that sounds like me – I always eat too many of these when I make them. The old Lion House cookbook(s) are classics!
Can I use instant dry milk? And do they really not have to raise again after you form them into rolls (that’s great!)?
JoAnn – thanks for letting me know the results of your “test”! Now I’ll know not to keep any dough in the fridge.
I made these same rolls for Thanksgiving, and they were a huge hit – and I’m not usually very good at making rolls!!
Thank you! These are awesome!
Anonymous – glad you liked these rolls!
These rolls look scrumptious. Can’t wait to try making them. My family love sweeter rolls, and I’m wondering…would adding more sugar affect the end product?
Anonymous – sometimes adding more sugar to a bread recipe causes the bread (or rolls) to brown and get too dark, so I’m not sure how more sugar would affect these. If you like a sweeter dinner roll, you should try this recipe (below), they are sweet and delicious:
http://mykitchencafe.blogspot.com/2009/08/parker-house-rolls.html
I love Lion House rolls! I’m so glad I found this recipe. I was just wondering how big of a circle do you roll them into? Thanks!
Sara – oh dear, I’ve never measured the circle, but I’m sure it is about 9-11 inches in diameter.
I made these today too- they turned out awesome! Thanks again for the AMAZING recipes
Hey Mel – glad you liked these rolls!
can I use a bread maker to help me out?
Fife Family – I’ve never used a bread maker so I don’t know the answer to that because I don’t know the capacity of a bread maker. If anyone else has input, let me know!
I recently got the Lion House Bakery book for my Bday from my parents. I looked up online about their famous rolls and they have a video how to on how to shape them!
I use another roll recipe but roll mine like they do now. I used to do them crescents also.
I am just wondering if you can use warm milk, rather than warm water and dry milk powder. Also, I think my dry milk powder is more concentrated than most, but I didn’t realize till after I dumped it in. It takes 1/2 C. powder to make 4C. of reconstituted milk. Is this normal concentration? Hopefully the rolls still turn out…we shall see. Thanks for the all the great recipes–I really love your blog.
Alycia – how did these rolls turn out? Sorry for the delay in responding – I’ve been out of town without access to email. I’ve never thought about using regular milk but I think it would work just fine.
Melanie – I just finally got around to trying making these last night and they turned out very well! I really haven’t done much working with yeast breads at all, and am really wanting to make myself venture into them now. I remembered how many roll recipes you’ve posted that you are crazy about, so of course I came here when I was ready to make rolls to bring to a dinner at a friend’s house last night. Everyone loved them, especially my hubby.
One question though, I used my Kitchenaid to do the kneading for me much like you used your mixer to do, but I really had no idea how long to have it do it for. Could you mention about how long you have your mixer knead the dough for you?
Thanks! I don’t comment often, but I read your blog all the time and love all your recipes!
Michelle – thanks for your comment! I am so excited (and impressed) that your rolls turned out great, even though you haven’t had much experience with yeast breads. When I make them, I knead them for about 4-5 minutes in my mixer. The best way to judge is the texture of the dough – when it is smooth and supple and still soft, it is usually ok.
They were great! I used half wheat flour so they weren’t as heavenly as they could have been, but they were still delicious! Also after I shaped them I froze some of them. Then the day I wanted to bake them I took them out in the morning and they were ready to bake that evening. To me they taste more fresh this way rather than just freezing them after they bake. Thanks again for the great recipes!
Alycia – good for you for “healthifying” these with whole wheat flour! Great tip on freezing them before baking…
Melanie, Thanks for the roll recipe- we loved them! We made your breadsticks to go with soup tonight, and plan on trying the buttermilk and french rolls, too. We'll see which ones we like best! And thanks for the comment, it's nice to know someone's looking!
I was thrilled when i made these yesterday and they came out perfectly! Finally, I can make dinner rolls that melt in your mouth. Thank you!!! My husband thanks you too
Yay, Helen! I’m thrilled to know these worked out for you (and that your husband loved them!).
I finally made these after wanting to for a while!! They are fantastic! And my kids loved it because they helped me roll them up! Thank you Mel!!
Kensi – these are my favorite rolls, I think. It’s hard to pin down a favorite but these are right up there. You are a good mom to let your kiddos help with the rolling! So glad you liked them.
YUM this looks tasty
Hi Mel, I went to time-out for women this last weekend. We decided to have a picnic for lunch and I of course forget the rolls I was supposed to bring. The Lion House bakery was at the conference, so I had to buy their rolls. They were amazing and all I could do was think of you and wish you were there with us. I hope all is well with you!
Mmmm just the thought of buttery, soft dinner rolls makes my mouth water.
Thank you so much for posting the pictures of how to roll them up and what they look like on the pan. I have been trying to figure it out and they never turn out looking like they should. Thank you so much! I love your blog. Amazing recipes and pictures.
I agree with you, Lion House Rolls are amazing. I saw that same video a few months ago and have been following that same method for shaping my rolls. It is so easy. I like these rolls best with 2 cups wheat and 3-3 1/2 cups white flour.
I have made these many times, and love the new tutorial for rolling them out! I have a question about the yeast. I have read that instant yeast doesn’t need the first rise, just a short rest period before you shape the dough. Does this apply to rolls, or only bread loaves? Or is it just completely off? I would love to cut down on the rising phase if possible. What would happen if I didn’t let it rise long enough the first time?
Also, have you ever made these with 100% whole wheat flour? I grind my own, and really hate using white flour. Thanks for your awesome site! I spend way too much time on here!
Anne – the simple answer is that yes, in theory, if using instant yeast, you can supposedly skip the first long rise and let the bread/rolls rise just prior to baking (after they’ve been shaped). I do that for my bread recipe. After the bread kneads, I instantly take it out and shape it into loaves and then let it rise then bake. However, I’ve never skipped the first rise for rolls. I don’t know why, probably because I am just a creature of habit. Also, I do think that the rising allows the dough to develop more flavor and so I don’t want to short my rolls any chance for goodness. I would use your own judgment, though – and do what works best for you. Basically I think you’ll be fine either way. As for the whole wheat question, I have made these 100% whole wheat (I grind my own, too) and they are good but I’ve found the best ratio is 75% wheat (I use white wheat) flour and 25% white flour. It allows them to be wholesome but still light and fluffy. When I’ve made them 100% whole wheat they are just too dense for my liking. My REAL preference is to make them 100% white flour because they are so ethereal and tasty, you could eat them for dessert. But I just can’t justify making them like that all the time!
This was my first time working with yeast dough but I think the end product is pretty successful! Thanks for the recipe.
asami – glad your first foray into yeast dough worked out well!
I’ve never made my own rolls before, but I made your delicious buttermilk cinnamon rolls for the teachers at my sons’ school earlier this week and they got rave reviews (I didn’t actually get to taste them cause I’m on a diet
). After that success, I’m ready to give the Lion House rolls a try. I’m wondering when to start them though. I’d like them to come out hot from the oven and go right to the table. About how long will it take the dough to rise to double in size each time? I know there are variables involved, like the temp of my kitchen, but I was hoping to get a general idea. Also, have you tried letting them rise in the oven set on warm? Thanks. I LOVE your blog and have tried lots of the recipes. Many are now staples in our dinner menu. Thank you SO much!
Lorie – glad the cinnamon rolls were a hit with your son’s school! As for the Lion House rolls, whenever I plan to make them I plan for 3 hours. I know in that timeframe that I can mix them, let them rise twice and bake them. Like you mentioned, it will depend on rising times, but that is what I always plan for. I have never let this roll recipe rise in the oven but I have others – usually I preheat my oven to 250. Once it is preheated I turn it off. I place the dough (in a lightly greased bowl covered with greased plastic wrap) in the oven with the door open a crack until the dough is risen. Good luck!
I made these for a baby shower last week, by first roll baking experience, and they were fabulous! They rose beautifully and the taste was so buttery and delicious. I was wondering if the shape of them is important to how they turn out. Would it work to use this recipe but shape them using your “shaping the perfect dinner roll” technique (rolling them into balls)?
Lauren – I’ve never tried rolling these into balls so I’m not sure. The dough is a bit more dense than other recipes where I’ve shaped the dough into balls, but it’s probably worth a try. I think the advantage to rolling them out in a crescent-type shape is that they kind of peel apart into layers and I’m not sure, but it may help with the rising process to have them shaped like that. Let me know if you try shaping them another way!
I can’t get mine to brown so beautifully. Maybe my oven temp is off, or maybe I could add more sugar? But they still taste wonderful. I’m still new to making rolls. I’m just wondering, how far apart would you say to space the rolls? The first time I made them, they were obviously too far apart, didn’t keep their shape as they rose. I tried to space them closer my 2nd try, like in your picture, but could you give me an estimate? An inch or two apart?
Stephanie – I space the rolls probably around 1/2-inch apart. It kind of depends on how many I’m squeezing on a baking sheet, but I definitely keep it to 1/2-inch to 1-inch apart. As for the browning, make sure your oven rack is in the middle of the oven and that there isn’t another oven rack directly above the rolls. Sometimes that can make a difference in browning.
Made these today for my entire family, and they were seriously perfect. It was a little gross that 8 of us managed to eat all 24…but we managed!
Thanks for another hit.
Thanks, hayley!
I made these today and they were a huge hit. I forgot to put the butter on them before rolling them up, but they were still great. Thanks for a great addition to our Thanksgiving table!
Sonya – glad you liked these even without the butter! Guess you get my points in the healthy column for that one!
I am in charge of the rolls for Thanksgiving….I have always been a failure with rolls before, and I am determined to master them. This may be a silly question, but can this recipe be doubled without negative consequences? I need to make A LOT of them.
Hi Katie – if you have a big enough mixer or don’t mind building your arm muscles, you can easily double this recipe. I actually never make it WITHOUT doubling it because I like to stash them in the freezer for future meals. So yes, doubling works great. One note, I use instant yeast in the recipe so in a regular batch of rolls (no doubling), I only use about 1 1/2 tablespoons instant yeast. When I double the recipe, using instant yeast, I don’t fully double the yeast amount. I only use about 2 1/4 tablespoons yeast. If you are using active dry yeast, I also wouldn’t double the amount of yeast in a doubled batch of rolls. I don’t like an overly yeasty taste. Just increase it to 3 tablespoons (active dry). Good luck!
Thanks for the tips! Fingers crossed.
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I made these a couple weeks ago and they were so good and probably the best rolls I’ve ever made. I want to make them for Thanksgiving and wanted to ask for your advice. I’m worried I won’t be able to time it right so that they will rise the appropriate time if I try and bake them after the turkey. If I make them in the morning can I reheat them in the oven. Or should we just eat them at room temp. Or something else?
Jenny – glad you love these rolls! I’m making these rolls for Thanksgiving, too, and plan to make them in the morning, also. Once they cool (and even when they are slightly warm), I cover them with a kitchen towel so they don’t dry out during the day. I like them at room temperature but you could definitely warm them in the oven (but don’t overdo it or you’ll end up drying out the rolls). Another option is to heat them for about a minute in the microwave…softens and warms them right up. Good luck!
I’m taking these to my mom’s for Thanksgiving tomorrow and gave them a shot with the milk instead of the dry milk and water. Now I’ve never had an actual Lion House roll or one made with the dry milk and water, but these turned out pretty darn good to me. If the dry milk has been stopping you in the past (like me), give it a try with some warm milk.
[...] Up first: Lion House Rolls, a la Mel’s Kitchen Cafe: [...]
Thanks, Kim – wonderful advice and tip on the dry milk issue. Thanks!
Just made these for the big day tomorrow!! About a third of them are gone already…whoops. They really are as good as you say they are–they’ll be in my dinner roll arsenal forever! Thanks so much, and check them out here if you like:
http://bakingwithbuttermilk.wordpress.com/2010/11/25/wordless-and-breathless-wednesday-thanksgiving-edition/
[...] Lion House Dinner Rolls – adapted from My Kitchen Cafe [...]
Caroline – glad this roll recipe was a hit. Hope you had some that made it to the Thanksgiving table!
THANKYOU THANKYOU THANYOU! I am a first timer with yeast, i tried these on my husbands family for thanksgiving & they turned out fabulous! Thankyou!
Danny – so glad you liked these and I’m thrilled they turned out for your first time making rolls!
[...] dip (even better after sitting in the fridge overnight), and the rolls. I used the same recipe from Mel’s Kitchen Cafe that I used at Tgiving, you know, the Lion House dinner rolls. They were fantastic then and [...]
I’ve never made homemade rolls before, and after making these I’m going to have a hard time trying any others. I made these at Thanksgiving (served with the fluffy honey butter, yum!) and they were such a big hit that I had to make them again for Christmas dinner. So delicious, so soft, so buttery, so perfect!
Tiffiny – I’m so happy these rolls worked out so well for you! They are a good roll recipe to stick with – I figure once you conquer these, there isn’t a reason to try any others!
Hi Mel,
Are you using a pizza cutter on your Roul Pat? I just got one for Christmas and I am wondering if it is okay to cut my dough on the mat.
Katie – yes, I am using a pizza cutter, but don’t tell! I think officially you aren’t supposed to cut at all on the roul’pat but I use my pizza cutter (it’s fairly dull but cuts through dough just fine) all the time and it seems to be fine.
I was wondering the same thing as Katie! And I thought if Mel is using a pizza cutter on her Roul Pat, then I will too! I just made these again tonight and was also very careful with the cutting, not to press too hard, and there didn’t appear to be any marks.
I’ve followed your Lion House rolls recipe a few times and have it transcribed into my own handwriting into a tiny spiral notebook that I keep in my kitchen filled with recipes that I like. For the second or third time of making this recipe, I accidentally omitted the salt! It’s amazing how much flavor a couple of teaspoons of salt can add! I was so mad that I did this again, then wondered why I keep forgetting it. I looked into my little notebook and realized that I had somehow skipped that part of jotting down the salt for the recipe! No wonder. So the next time I make these, they WILL have salt! I wrote it in bold lettering to prevent the mistake for next time.
Thanks again for the great pictures and recipes.
Kelly – I agree! I’ve left out salt a couple of times in bread recipes and it’s amazing how awful it tastes. Salt=necessary!
Mel,
I made these rolls today. My husband said they were the best he’s ever tasted. My daughter who loves Pillsbury crescent rolls said you could tell these were homemade as they tasted so much better than the Pillsbury ones. Coming from her, this was high praise indeed. I used my food processor and needing took only 50 seconds. I so wish it was big enough to make your full recipe for Bosch whole wheat bread, which I make by hand as my hand mixer is not strong enough. I probably could make one loaf at a time. I just love your website Mel. Thanks so much.
Ann
utku, utku çakır
sosyal medya haberleri. great post!
So excited to try these at some point.
Just wanted to let you know I made this, my favorite roll recipe, yesterday. But as I was covering the dough to rise, I noticed the butter softening on the counter; I had forgotten to add it to the dough! But they still turned out nice and tender, and still tasted great, my family couldn’t tell the difference. Just wanted to put that out there, that if you’re forgetful like me or health conscious, they’ll still turn out tasty without the butter.
Hey! I am making these rolls for Easter dinner, Sunday, and was wondering if you use Salted butter for these? If you do use Salted butter, do you still add the 2 1/2 tsp called for in the recipe? Thanks so much!
Hi Heidi – I always used salted butter because I am too lazy to buy unsalted and yes, I still use the regular amount of salt in the recipe. So far, I haven’t noticed them being too salty.