Lion House Rolls

These are the rolls I made my hubby for Father’s Day on Sunday.  They were humongous and we all couldn’t believe how big they were.  I’ve been using this recipe for years and I usually make 40 rolls but decided to make big ones just like the Lion House Restaurant does in Salt Lake City.  There is something just so great about having a big, buttery roll taking up a third of your plate…..

Lion House Rolls (makes 15 giant or 40 normal)
2 C warm water
2/3 C nonfat dry milk

2 Tb yeast
1/4 C sugar
2 tsp salt
1/3 C butter, melted
1 egg
5 – 5 1/2 C flour
1.  In your mixer with whisk attachment, combine water and milk powder until milk dissolves.  Add yeast, sugar, butter, egg and 2 C of flour.  Mix on medium speed for 2 minutes.  Switch to dough hook and add 2 more cups of flour and salt.  Mix for 2 minutes then add enough of remaining flour to achieve a soft, but not overly sticky dough.  It will be much softer than a bread dough.
2.  Cover and allow dough to rise until double, about one hour.  Turn dough onto floured surface and divide into desired number of rolls.  Using your hand in a cupping shape, rolls dough into tight balls and place on a greased sheet pan (for giant rolls, five rows of three or for normal, 8 rows of five).  Cover and allow rolls to rise until double in size.  Bake at 375 for 15-18 minutes.  Brush top of rolls with melted butter when they are finished baking.


  1. Misty says

    WOW! Those rolls look delish! I stumbled upon your blog looking for a biscuit recipe, but I think I’ll make these instead. Love all your pics and recipes..keep up the great work!

  2. BPWife says

    I made these rolls today to make pepperoni balls for my husband’s border patrol station! They were the best I’ve ever made!! THANKS for sharing your recipe! :) PS to make pepperoni balls you simply stuff dinner rolls with pepperoni, cheese, both or either! LOL!

  3. says

    You can but you will need to bring it to a full boil first then let it cool until it is just warm. The powdered milk is just easier than that extra step :)

    • says

      Between 5 and 5 1/2 cups of flour. It depends each time I make them because of the weather and the moisture content of the flour. You want a very soft dough that isn’t super sticky. -carole

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