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Lion House Rolls
Lion House Rolls
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Easy, delicious Lion House rolls with a buttery, pillowy texture. Make ahead and freeze, then bake for a perfect holiday breadbasket addition.
Ingredients:
  • 1 1/2 cups lukewarm water
  • 1/2 cup (50g) dry milk powder
  • 3 tablespoons granulated sugar, divided
  • 1 tablespoon (8g) active dry yeast
  • 1/4 cup unsalted butter, melted and cooled
  • 1 large egg
  • 5 cups (610g) all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • To finish the rolls:
  • 3/4 cup unsalted butter, melted, cooled, and divided
  • Flaky salt for sprinkling (optional)
Instructions:
  • Get your bowl ready for the dough: Lightly coat a large bowl with oil in preparation for adding the dough.
  • Activate the yeast: In a stand mixer bowl, whisk together water, milk powder, 1 tablespoon of sugar, and yeast until just combined. Allow the mixture to rest and foam for approximately 5 minutes.
  • Prepare the dough: After the yeast becomes foamy, incorporate the remaining 2 tablespoons of sugar, 1/4 cup of melted butter, and the egg into the mixture, following with the flour and salt. Attach the dough hook to the mixer and blend on medium-low until the dough comes together, then increase the speed to medium and knead with the hook for 6 minutes. Remove the dough from the bowl, knead it briefly on the counter, and shape it into a ball.
  • Allow the dough ball to rest in a lightly oiled bowl, cover with plastic wrap, and refrigerate for a slow overnight rise.
  • Prepare the dough: Shape the dough into a long oblong about 40 inches by 10 inches and 1/8 inch thick, 2 hours before baking.
  • Brush 2/3 of the melted butter over the dough, leaving a 1-inch border. Roll the dough from the longest side like a long cinnamon roll. Pinch the seam closed, cut the log in half into two 20-inch logs, then divide each into six pieces.
  • For the second rise, arrange the buns seam side down on a sheet pan, four across in three rows. Sprinkle flour on top to prevent sticking, then cover with plastic wrap. Let them double in size in a warm spot for about 1 hour. (To freeze, divide the rolls before this step.)
  • Bake the Rolls: Preheat the oven to 350°F. Place the risen rolls in the center of the oven and bake for approximately 20 minutes. Rotate the pan halfway through baking for even browning until the buns are golden brown.
  • Allow the rolls to cool on a rack after baking. While they are still warm, brush with the remaining melted butter and sprinkle with salt to your liking. Let them cool to room temperature before serving. If you enjoyed the recipe, please leave a rating below!

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