Sunday, May 16, 2010

Legendary Lion House Rolls

Good morning everyone!!! I really missed not posting on Mothers Day but I made promise to stay off of the computer.   I have a few people that have been waiting for me to post this recipe for the Lion House Rolls, So I wont keep them waiting any longer.
 

My weakness is bread and rolls, so when I find a great recipe I tend to stick with it. This recipe is one of the best rolls I have ever put in my mouth. I have been wanting to make these rolls ever since I saw them popping up on numerous blogs. These rolls just looked to darn tasty not to make.

If you are not familiar with the famous Lion House Restaurant let me give you a little back round. If you live in Utah chances are you have ate at the Legendary Lion House Restaurant in Salt Lake City.
 

The Lion House was built back in 1856 by Brigham Young. The Lion house gets it's name from the stone statue of the reclining lion over the front entrance.
 

This was once home to Young and his family, but now has been recreated into a restaurant and social center. The restaurant is street level with additional rooms for banquets and receptions.

The Lion House Restaurant (photo credit: Lion House Restaurant) is famous for its Legendary rolls and home cooked meals.  While at the Lion House not only can you enjoy home-style rolls but also breads, pies and desserts made fresh everyday at the Lion House bakery.
 

Chances are I wont get to visit the famous The Lion House in Utah but, I can try and recreate some of their wonderful dishes with two of their cookbooks. Lion House Classics and The Lion House Bakery Cookbook. I can definitely see both of these cookbooks quickly becoming a part of my cookbook collection.

If you want a little taste of the Lion House then you have to make these rolls. They are so buttery and very pillow soft.  This recipe makes a huge amount of rolls making them perfect for a large dinner or potluck. We cannot eat such a large amount of rolls so I prepare the whole recipe and freeze half of them.
 

See my note at the end of this recipe for directions on how to flash freeze and store your lion house rolls to use at a later time. Below is the recipe and directions for The famous Lion House Rolls.

In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes on medium speed.

At this point I changed over to my hook attachment on my kitchen aid mixer. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed.
 

Add remaining flour. Once combined, knead with hands, or turn on your kneading function on your bread mixer. Place dough in a oiled bowl. Turn over once so dough is covered with oil.


Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface. Roll out dough, and brush with melted butter.

Cut rolls into desired shape and size. I have included a helpful video that shows you how to cut and shape the lion house rolls. Click here to view the video.

I tried my best to shape the dinner rolls just like she did on the video. When i would spin the rolls the dough just kept stretching on me and getting longer LOL.


She made it look so easy but i just couldn't do it. So what i did was place each rectangle on the counter and rolled them up.
 

Place rolls on a greased or parchment paper lined baking pan. If you want to flash freeze some of the rolls to use at a later day this is the point in the recipe you would do so.

See my note below on how to flash freeze and store the rolls in the freezer.
Or continue with the recipe and let the whole batch rise in warm place until rolls are doubled in size.

Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.


 

Legendary Lion House Rolls 

Ingredients:
2 - cups warm water
2/3 - cup nonfat dry milk
2 - tablespoons dry yeast - (2 tablespoons = 2 packages)
1/4 - cup sugar
2 - teaspoon salt
1/3 - cup butter
1 - egg
5 - 5 1/2 - cups all purpose flour

Directions:
In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. 

Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. 

Add remaining flour (I only add one more cup, and leave out the last 1/2). Once combined, knead with hands, or turn on your kneading function on your bread mixer. 

Place dough in a oiled bowl. Turn over once so dough is covered with oil. Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface. 

Roll out dough, and brush with melted butter. Cut rolls into desired shape and size. Place on a greased or parchment paper lined baking pan. Let rise in warm place until rolls are doubled in size. 

Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.

How to freeze rolls: After shaping the rolls place them 2 inches apart on a waxed paper-lined baking sheet. Place the rolls in the freezer and freeze until firm. When the rolls are firm, transfer to a large zip lock freezer bag. Date and freeze for up to 4 weeks.

To use freezer rolls: Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray or covered with parchment paper. Cover rolls with plastic wrap coated with baking spray. Place in a warm place and let the rolls rise until doubled in size. Bake at 375 degrees for 15-20 minutes or until golden brown. Brush with additional butter while hot.


Recipe yields: 2 dozen
Adapted from: Lion House Bakery Cookbook

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30 comments:

Hun said... #

Oh my!! I'm sooo drooling right now. Will have to try these soon!

Rona's Home Page said... #

I'm a fan of bread and rolls too. Matter of fact our whole family are fans.
I'm looking forward to watching your video and giving thise rolls a try.

Rachelle @ "Mommy? I'm Hungry!" said... #

I have that cookbook, my mom sent it to me for my birthday! I haven't tried that recipe, but I have tried the technique, and mine too stretch out when I flip them, lol. Dinner rolls are my fave too.

Mary at Deep South Dish said... #

That's some good stuff! Course, I'd want to eat oh, half the pan!!

Julie said... #

Justs looking at those rolls makes me feel a little weak in the knees. Bread is my weakness too!

NancyC said... #

Those rolls look amazingly good!

Jamie Cooks It Up! said... #

You did a great job, Tina! I worked at The Lion House for 5 years while I was going to school. Those rolls....to die for. Any of the desserts are also fabulous! Thanks for the chance to link up!

Leslie said... #

LORD..I could quite possibly eat ALL of those!

Michele said... #

Wow, those look delicious. I ate there years ago for a wedding reception and those rolls are great; especially with the honeybutter. Yum-o!

Jane said... #

Hi Tina,
I am definitely going to try these rolls when I have time. They look great!

I would love it if you'd add some recipes to my Linky:

http://makeaheadmealsforbusymoms.blogspot.com/2010/05/link-up-theme-iscake.html

Have a great week!

Colleen/And Baby Makes Five said... #

Oh yes ... we'll be trying these soon, Tina! They look fantastic!!!

☺lani☺ said... #

Thanks for sharing,it really looks good!

Mommy's Kitchen said... #

Jane I would be glad to. I am off to check out the link. Thanks.

nancy huggins said... #

I did make your Applebutter recipe today and will heat it up again tomorrow to can it...Made the Apple Pie Filling and canned 6 quarts (It will be for special guests only.
Can't wait until I get moved and maybe have company once in a while to try some of your other recipes.
Not much fun for just 2 of us..Your blog is my favorite blog :)

Mommy's Kitchen said... #

Hi Nancy isnt canning so fun. It takes a bit of work at times but so worth it in the end. You will have plenty of filling for apple pie. The apple butter makes great gifts for the holidays.

Avril Miller said... #

Oh man do these rolls look yummy!!!! Serious yummy at that! :-)

Crazy About Cakes said... #

Your rolls look absolutely delicious! And I have to tell you, growing up in Utah, Lion House rolls are a favorite of mine! They just melt in your mouth. Of course anything from the Lion House is delicious! Great post.

Lisa said... #

mmmm!! Those sound delicious. I'm definitely going to have to try the recipe!

Michelle said... #

WOW!!!!!!!!!! I just made these and had them with lasagna. They are the best I've ever had or made. This recipe will be the permanent dinner roll recipe in my house. My three babies loved them. I did make one alteration I didn't melt the butter that is spread over the dough before they are rolled. I just got the butter really soft and mixed onion salt garlic powder and Parmesan cheese in it before I spread it o the dough. I love these rolls I'll be making more tonight!
Thank you so much for posting the recipe.

Erin said... #

Your rolls look so dang delicious!!! Can't wait to make them!

www.makingmemorieswithyourkids.blogspot.com

Elmehor said... #

I am new to this and I LOVE your site. I'm Mormon and makes me happy to know that you have posted the Legendary Lion House Rolls. I really hope you share more good stuff from that cookbook. Again, love your cooking site. Thanks for sharing with us.

Cecilia

Christa said... #

Hi there,

I am thinking about flash freezing these for Thanksgiving this year. Can you tell me how long they typically take to thaw and rise to double in size? I'm tying to take this time into account so that I can have perfectly warm rolls on the table at the time of our supper. Mmmm...Thanks so much for the help. I've been secretly lurking around your web site for months now and aspire to make as many homemade meals as you do for your family! Happy Holiday's!

Mom to Many said... #

We love this recipe!

http://ldsmomtomany.blogspot.com/

Boo Monster Becky said... #

I love this recipe! I use it to make cinnamon rolls as well.

Jeannette said... #

OH MY! I made these last night with dinner. There are only four of us in the house. I had planned to have left overs today, but somehow they were all GONE by morning. Tragic. These are by far my new favorite, and so easy to make too! Thanks.

Anonymous said... #

On my gosh! I lived in Salt Lake City and ate at the Lion House many times. The rolls are wonderful! So are their pies and all other entrees, salads, and goodies they serve at the Lion House. Yum!

Would love to see some of their pie recipes...any chance?

Sheri Bowman said... #

How long do you let them rise? It calls for you to let them rise until doubled in size twice, about how long? I am planning on making these tomorrow and just want to know when I should start them. Thanks!

Anonymous said... #

I tried them today to see if this is what I'm making tomorrow. Well, they are delicious and fun to swirl but I made mine a little thicker that i should have and I have Giant rolls. You would only need one per person no matter how big an eater they are. I should have made twice as many with this much dough. And I am using this tomorrow.

MaryAnn Nagy said... #

Made the rolls today and they were a big hit with my grandsons. Thanks for the great recipe! This one is a keeper and easy to make!

Kim Miller said... #

Made these today for Easter dinner...wasn't sure how they would turn out since I am not one to work with yeast. All I can say is they were absolutely to die for and I can't wait to make them again!