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
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Lion House Rolls

Lion House Rolls

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  • 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
  • 55 1/2 C flour


  1. In your mixer with whisk attachment, combine water and milk powder until milk dissolves.
  2. Add yeast, sugar, butter, egg and 2 C of flour.
  3. Mix on medium speed for 2 minutes.
  4. 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.
  5. Cover and allow dough to rise until double, about one hour.
  6. Turn dough onto floured surface and divide into desired number of rolls.
  7. 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).
  8. Cover and allow rolls to rise until double in size.
  9. Bake at 375 for 15-18 minutes.
  10. Brush top of rolls with melted butter when they are finished baking.
  • Author: Carole Jones


  • Serving Size: 1 roll
  • Calories: 142
  • Sugar: 3g
  • Sodium: 201mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 15mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


5 years ago

Do you use all purpose flour or bread flour?

5 years ago

Hi Jeanie! I use all purpose flour because these are a really soft, tender roll and a higher gluten flour will result in a chewy texture.

Ilona Ekres
9 months ago

Hello!I am just working on the gisnt dinner rolls!!!
What baking pan should I use?
Thank you!


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