Lion House Dinner Rolls
These dreamy lion house dinner rolls are tender, buttery, perfect, and almost indulgent enough for dessert!
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.
Lion House Dinner Rolls
- 2 tablespoons active dry yeast
- 2 cups warm water
- ⅓ cup (71 g) sugar
- ⅓ cup (75 g) butter, softened
- 1 large egg
- 2 ½ teaspoons salt
- ⅔ cup nonfat dry milk
- 5-6 cups (710 to 852 g) flour (see note)
- 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.
Recipe Source: from The Lion House
Roll out the dough to about an 11X14-inch rectangle.
Brush with melted butter then 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.