I’ve heard from many that the Lion House has some pretty amazing rolls. I’ve personally never been there, but the word of mouth got to me. After seeing this recipe all over the web, and then on Studio 5, I decided to try my hand at them. I’m a sucker for bread. I’m an even bigger sucker for homemade bread. These very very delicious and I definitely ate one too many of them. Thankfully I gave a few away to our neighbors :) Watch the video after the recipe, it was helpful to me and I’m sure it will be helpful to you as well!
Copycat Lion House Rolls
Copycat Lion House Rolls are a soft and delicious roll recipe copycat made famous by the Salt Lake City restaurant The Lion House.
- 2 c. warm water
- 2/3 c. instant nonfat dry milk
- 2 tbsp. dry yeast 2 packages
- 1/4 c. sugar
- 2 tsp. salt
- 1/3 c. butter or shortening
- 1 egg
- 5-5 1/2 c all purpose flour (bread flour can also be used)
In the bowl of an stand mixer, combine the water and milk powder; stir until the milk dissolves. Add the yeast to this mixture then the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 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 be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approx 1/2 cup of flour and mix again. The dough should be soft, not too sticky, and not stiff. Scrape the dough off the sides of the bowl and pour a tbsp of olive oil all around the sides of the bowl.
Turn the dough over in the bowl so it is covered with the oil. Cover with plastic and allow to rise in a warm place until double in size.
Sprinkle a cutting board or counter with flour and put the dough on the flour. Use just enough flour on the dough so that it can be easily worked and not sticky. Roll into a rectangle about 1/4 inch thick and brush with melted butter.
Cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles. Then you roll them and place on a greased or parchment lined baking pan. Let rise in a warm place until the rolls are double in size, approx. 1-1 1/2 hours.
Bake in a 375 F oven for 15-20 minutes or until lightly browned. Brush with melted butter while hot.
[My 2 Cents]
If you are using plastic wrap to cover your bread while it rises, spray it with Pam first. That will prevent sticking. I didn't do that on my first batch - and so the rolls weren't as "pretty" as I wished they were!
Adapted from The Girl Who Ate Everything