The Best Lion House Dinner Rolls Recipe

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Soft, fluffy, golden, and irresistibly buttery, Lion House Dinner Rolls are the ultimate comfort food that belongs on every holiday or Sunday dinner table. Originating from the iconic Lion House in Salt Lake City, Utah, these rolls have earned a reputation for their pillowy texture and classic homemade taste. When you pull one apart, you’ll see layers of tender dough that almost melt in your mouth. They’re perfect fresh from the oven and slathered with butter—or even better, with a bit of jam or honey.

Whether you’re preparing a festive meal or simply want to elevate your weeknight dinner, these rolls deliver nostalgia and satisfaction in every bite. They’re simple enough for beginners to make but special enough to impress any guest. With a rich golden top and light, airy interior, this is the dinner roll recipe you’ll turn to again and again.

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Ingredients for The Best Lion House Dinner Rolls Recipe

• 2 cups warm water (around 110°F)
• ⅔ cup nonfat dry milk (instant or non-instant)
• 2 tablespoons dry yeast (instant or active dry)
• ¼ cup sugar
• 2 teaspoons salt
• ⅓ cup butter (softened)
• 1 egg
• 5 to 5½ cups all-purpose flour
• Additional melted butter for brushing on top after baking

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Step 1: Activate the Yeast

In a large mixing bowl, combine the warm water and dry milk powder until dissolved. Add the yeast and let it sit for 5 minutes until bubbly. This step ensures the yeast is active and will help your rolls rise beautifully.

Step 2: Mix Wet and Dry Ingredients

To the yeast mixture, add the sugar, salt, softened butter, and egg. Mix until fully combined. Gradually add 2 cups of flour and mix well until smooth.

Step 3: Knead the Dough

Continue adding flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. Knead the dough (either with a stand mixer using a dough hook or by hand) for about 5–7 minutes, until the dough is smooth, elastic, and just slightly sticky.

Step 4: First Rise

Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm area for 1 hour, or until doubled in size.

Step 5: Shape the Rolls

Punch down the dough gently, then roll it out into a large rectangle about ¼-inch thick. Cut the dough into rectangles (about 2×4 inches), then roll each rectangle into a cylinder shape and place them seam side down on a greased baking pan.

Step 6: Second Rise

Cover the rolls again and let them rise for another 30–45 minutes, until puffy and nearly doubled.

Step 7: Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the rolls for 15–18 minutes, or until the tops are golden brown. Brush the warm rolls generously with melted butter right after baking for that irresistible finish.

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Storage Instructions

To keep your Lion House Dinner Rolls tasting fresh and soft, follow these storage tips:

• Room Temperature: Store cooled rolls in an airtight container or zip-top bag at room temperature for up to 3 days. Avoid refrigerating, as it can dry them out.
• Freezing: For longer storage, wrap the rolls individually in plastic wrap and place them in a freezer-safe bag or container. They will keep well for up to 3 months. Thaw at room temperature and warm briefly in the oven before serving.
• Make-Ahead Dough: You can also refrigerate the dough (after the first rise) overnight. Let it come to room temperature before shaping and allowing a second rise.

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Estimated Nutrition

Per 1 roll (based on a yield of 24 rolls):

• Calories: 160
• Carbohydrates: 25g
• Protein: 4g
• Fat: 4.5g
• Saturated Fat: 2.5g
• Cholesterol: 20mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 4g

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Frequently Asked Questions

1. Can I make these rolls ahead of time?

Yes! You can make the dough a day ahead and refrigerate it after the first rise. Just bring it to room temp before shaping and baking.

2. Can I use whole wheat flour instead of all-purpose?

You can substitute half of the all-purpose flour with whole wheat for a heartier roll. Using all whole wheat may result in denser rolls.

3. How do I know when the dough has risen enough?

The dough should double in size. Gently press it with your finger; if the indentation stays, it’s ready.

4. Can I shape these differently?

Absolutely! Try making round balls or even knot-style rolls for variety.

5. What’s the best way to reheat leftover rolls?

Wrap them in foil and heat in a 300°F oven for about 10 minutes to bring back the softness.

6. Can I freeze the dough before baking?

Yes, shape the rolls and freeze them before the second rise. Thaw and allow them to rise fully before baking.

7. Why are my rolls not fluffy?

Common reasons include under-kneading, not letting the dough rise enough, or using expired yeast.

8. Do I need to use nonfat dry milk?

It’s recommended for the classic texture and flavor, but you can substitute with warm milk and reduce the water accordingly.

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