Legendary Lion House Rolls Recipe

Legendary Lion House Rolls Recipe -- AKA the best rolls you will ever make (no kneading required!)

When I shared my round up about 15 unique stuffing recipes, I mentioned that one of my favorite parts of Thanksgiving dinner is the rolls! I definitely can’t help but grab several rolls throughout the day…and I’m always excited when there are leftover ones!

And as much as I love Rhodes rolls (I really, really do) the best rolls are always homemade. Sadly, those can be hard to master! But when you do master them…it is oh, so worth it. So, today, I want to share with you my very favorite homemade roll recipe, that also happens to be very easy (especially if you have a mixer with a dough hook!

Meet the Lion House Roll:

Legendary Lion House Rolls Recipe -- AKA the best rolls you will ever make (no kneading required!)


So, unless you are from Utah, or you’re Mormon, or you have Mormon friends, you are probably asking…what the heck is a Lion House Roll? Well, they are rolls made at the Lion House Pantry. The main restaurant is in Salt Lake City, but mini versions are scattered throughout the United States in Deseret Book stores. They make these rolls fresh, and you can even order them for events. And they are SO good.

Let me explain them a little bit — they have a slightly sweet taste to them, which is nicely balanced with a flaky, buttery outside. And the inside? Oh…the inside is absolutely heavenly. It’s so soft and fluffy. It’s completely impossible to eat just one. I dare you to try.

Ever since I got my hand on a recipe a few years ago, they are definitely my go-to homemade roll recipe. I love that they are super easy, but taste incredible. I’ve honestly never tasted another roll like them. And, best of all, the freeze really well!


Legendary Lion House Rolls Recipe -- AKA the best rolls you will ever make (no kneading required!)

I was recently sent a Silpain Baking Mat to try out. It is made by Silpat, the company that makes the infamous silicone baking mats (which are amazing for baking cookies…Definitely pick up a couple if you can!) It was made specifically for baking all different types of dough. It is perforated to help create a delicious crust — it can be used for rolls, breads, and even pizza dough. When I was making these rolls, I thought it was the perfect time to try it out.

I really think the rolls turned out even better than usual because of the Silpain. Plus, I didn’t have to spray them or anything. I just plopped the rolls down, popped them in the oven, and they came off the sheet with no problems whatsoever. And, if you go to the end of this post…you might just find a chance to win one of these yourself. Just promise you’ll try these rolls on them 😉

Legendary Lion House Rolls Recipe -- AKA the best rolls you will ever make (no kneading required!)

Anyways, before I get to the part you’ve all been waiting for (the recipe) here are just a few tips. You might have seen this recipe around the web before, but my recipe is the best…because I’ve taken all the tips and tricks from different recipes, to hopefully create the ultimate guide!

A few notes on making these rolls (or any rolls, really):

    • As with all bread recipes, don’t add all the flour the recipe calls for at once. Add it in about 1/2 cup at a time. Depending on where you live, you may need more or less than a recipe calls for. You can always add more, but you can’t take it out! I’ve been told one of the biggest reasons people don’t succeed in making rolls is because they use too much flour! The dough for this recipe needs to be slightly firm, not super sticky, and definitely not dry.
    • Use either a hand held mixer, or a stand mixer. Making these with a wooden spoon or spatula will be a lot harder. A bonus would be if you have a dough hook attachment!
    • I’m pretty much terrible and rolling them like the Lion House does…but here’s a a video on how to roll a perfect Lion House roll. Basically, you take the strip of dough, stretch it, and flip it over itself…and that sounds really confusing, so just watch the video.
    • You want to place about about 1 inch apart while cooking. This gives them room to rise and eventually touch the rolls next to them (so they don’t fall) but also doesn’t squish them!
    • They are easy to make the night before and store. If you do this, place them in a large, gallon-sized Ziploc bag but DO NOT seal the bag. If you do, the inside of the bag will become wet…and so will your rolls. No one likes soggy rolls! Let the bags stay open for a few hours, at least.
    • If you are making them ahead of time, I would recommend placing them in the oven for about five to 10 minutes, just on a warming setting, and then brushing them with the last coat of butter (skipping it the night before.) If you want to do this part the night before, that’s fine, but
    • When reheating, 15 seconds in the microwave will do the trick and they will taste {{almost}} like you just took them out of the oven!
    • To freeze the rolls (uncooked), place them about 1 inch apart on a cookie sheet lined with parchment paper. Put in the freezer until firm (about 2 hours.) Place in Ziploc bag — they will last up to about four months in the freezer. When you want to cook them after freezing, let them rise until they double on a cookie sheet, and the cook according to the original instructions.
    • Have the recipe on hand, because people are definitely going to be asking for it.


  • Yields About 20 rolls

    Legendary Lion House Rolls Recipe
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    • 2 cups warm water
    • 2/3 cup dry milk
    • 2 tablespoons instant yeast
    • 1/4 cup sugar
    • 2 teaspoons salt
    • 1/3 cup butter, melted
    • 1 egg
    • 5 to 5 ½ cups all-purpose flour
    • About 1/3 cup more butter
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    1. In a large bowl, mix together water and dry milk until the milk dissolves.
    2. Add yeast, sugar, salt, butter, and egg. Mix for about one minute.
    3. Add 2 cups of flour and mix about 2 minutes on medium speed.
    4. Add remaining flour 1/2 cup at a time until dough is soft, slightly sticky, and not dry at all.
    5. Mix with a dough book until it turns into a soft ball, or use hands to reach same consistency.
    6. In a large bowl, pour 1 tablespoon of vegetable oil and spread around the bowl. Place dough ball in bowl, turn so the ball is covered with the oil.
    7. Cover and place in a warm place to rise until doubled.
    8. Place dough on a floured surface.
    9. Roll out dough until it is 18 inches long, 8 inches wide and about 1/4 inch thick.
    10. Brush all of the dough with melted butter.
    11. Cut dough down the center (width wise) and then cut slices about 2 inches thick.
    12. Starting at one end, roll the dough toward the other end, making sure the butter is on the inside.
    13. Place on a greased pan or a glass dish, leaving about 1 inch of space between them.
    14. Cover and let rise until doubled.
    15. Bake at 375 for about 15 minutes, or until the tops start to brown.
    16. Brush tops of rolls with more melted butter


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