Friday, 14 April 2017

Lion House Rolls

The Lion House Pantry in Salt Lake City  is probably most widely known by their rolls, and I was surprised to find out that it can be made at home easily.

Honestly I don't know how I came across this blog or this recipe. But after reading I found it easy to make and so tried it right away. This is probably one of the best recipes I have tried out in this mega marathon and we all truly loved it.

I also found a nice video from the chef of this restaurant who has showed how to shape these rolls and I was delighted to find out that I was able to do it the same way. Find the video here. OF course this recipe has eggs and milk powder, so people prefering to have it egg-free or vegan way will have to find out alternate means.

I served this for breakfast with a hot spicy tomato soup and banana milkshake and the breakfast was so filling... Do try this out!!

RecipeSource: somewhatsimple
City: Salt lake City


warm water - 2 cups
nonfat dry milk powder - ⅔ cup instant
dry yeast - 2 Tbsp
sugar - ¼ cup
salt - 2 tsp
butter - ⅓ cup
egg - 1
all purpose flour - 5-5½ cups
melted butter  - 1/4 cup


  • In a large bowl, combine water and milk powder, then beat until the milk dissolves.
  • Add yeast this mixture is still warm and let it react for a couple minutes.
  • Add sugar, salt, butter, egg and 2 cups of flour. Mix on low speed until ingredients are wet, then turn to medium speed and mix for 2 minutes.
  • Add 3 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will start to stiffen.
  • Add ½ cup of flour and mix again until the dough is soft – not sticky or stiff. It should be pull away from the sides of the mixer.
  • Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size.
  • Sprinkle a flat work space with flour and put the dough on the flour.
  • Now it’s time to roll the rolls! 
  • Roll the dough into a rectangle about ¼ inch thick and brush with melted butter.
  • Cut the rectangle into smaller rectangles that are 2″ x 4″ – a little smaller than a dollar bill.
  • Roll each rectangle and place on a greased baking pans.
  • Cover again with a kitchen towel and place them in a warm area until the rolls are double in size (approx. 1-1½ hours).
  • Bake in a 220C oven for 15-20 minutes or until they are browned to your satisfaction.
  • Brush with melted butter while hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75


  1. So spongy bread rolls, just prefect to kick start a day with. Lion house rolls looks awesome.

  2. Lion House Rolls ! The name is interesting , perhaps this must be some bakery house . Anyways the rolls look nice and soft , with a lovely style of rolling .

  3. Very interesting name. The rolls look super soft and fluffy.

  4. Such soft and fluffy rolls....looks amazing!

  5. Those rolls look so well baked Ruchi..great pick!

  6. oh wow with that soup and shake, that's one heavenly breakfast. The rolls are amazing Ruchi.

  7. Oh man Ruchi, those lion house rolls are calling my name. I can see my kids gobbling the whole batch down. Will have to try these for them soon. Bookmarked!!

  8. The lion house rolls came out so soft and looks absolutely delicious. Bookmark to try soon.

  9. So soft and spongy Rolls.. Perfect for a breakfast..