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
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
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.
- 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
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!
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!
can I use regular milk instead?
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 🙂
I grind my own wheat. Can I use hard white wheat or do I need to use soft white wheat (or some of each)?
Jan- I’m not really sure. I would use whichever you find the most successful in a softer, more tender dough. Let me know how it goes!
How much flour do you use?
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
Does this call for instant yeast or active dry yeast
Hi Barbara. I use active dry yeast.
Do you use all purpose flour or bread flour?
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.