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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