A deliciously soft dinner roll that is famous at the Pantry, Lion House in Utah.

Lion House Rolls are famous in Utah.

I love having warm rolls with dinner! I usually make our family’s famous crescent rolls. I have mastered the look and the taste. So when I decided to branch out and roll up my rolls a little different I was completely amazed. These Lion House rolls are an absolute treat! They are simple to make and will be gone in a flash.

Roll them out in rectangles.

They are simple to make but just a little time consuming because they are made with self rising yeast. Great to make when you have a big meal to prepare because you make them in three sessions on the hour. The first is mixing the dough, second rolling out dough and third baking the rolls.

You can roll these into crescent rolls or do it the traditional Lion House way. Here is a video showing how to roll them the Lion House way. Roll into a rectangle about 1/4 inch thick and brush with melted butter. I love this tip from The Girl Who Ate Everything: You want to 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.

I have included detailed instructions in my recipe and promise you can make them and everyone will LOVE them!

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Lion House Rolls

Rating: 51

Ingredients

• 1/2 cup warm water
• 2 T. yeast
• 1/2 cup oil
• 2 cups milk, scalded
• 1 cup mashed potatoes
• 2 eggs
• 1 t. salt
• 1 cup sugar
• 8 cups flour

Instructions

1. Dissolve yeast in warm water (add 1T. sugar).
2. In a separate bowl, mix liquid ingredients.
3. Add yeast once it’s doubled in size and mix in dry ingredients (add flour slowly).
4. Let dough double in size (about 45 minutes).
5. Use 1/4 of dough and roll into large rectangle about 1/4 inch thick and brush with melted butter.
6. You want to 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.
7. Then you roll them and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise.
8. Let rise in a warm place until the rolls are double in size (approx. 45 min.).
9. Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. This definitely depends on the size of your rolls. Brush with melted salted butter while hot.
10. Yields 4 dozen rolls.

3.1

https://www.ateaspoonofhome.com/lion-house-rolls/

It really is a simple recipe, but make sure to read through everything before you start. Some steps that will help you be successful are:

• Don’t forget to use scalded milk. I just throw it in the microwave for a minute, but just don’t forget it.
• Make the mashed potatoes first so that you have them ready. I love using instant potatoes. So simple to just add water. My mom always bags extra mashed potatoes in ziplocks with 1 cup just for roll making and places them in the freezer.
• Use warm water for the yeast, not hot. Add a Tablespoon of sugar to it to help it grow.  It should grow to at least two cups in size before adding to the dough.

If you can remember those things, the rest of the directions are a cinch.