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Lion House Rolls

Lion House Rolls
Lion House Rolls are a popular dinner roll for a reason. They're big, fluffy, easy-to-make, old-fashioned dinner rolls that your family will ask you to make again and again.
Yield 24 dinner rolls



  • 5 to 5 1/2 cups all-purpose flour or bread flour
  • 2/3 cup nonfat dry milk
  • 1/4 cup granulated sugar
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 2 teaspoons fine salt
  • 2 cups warm water (120°–130°F)
  • 1/3 cup unsalted butter (softened)
  • 1 large egg
  • 1/4 cup unsalted butter, for topping (melted, divided)


  • In the bowl of a stand mixer, using the paddle attachment, combine 2 cups flour, nonfat dry milk, sugar, yeast, and salt.
  • Add water to flour mixture. Mix at low speed until moistened. Beat 2 minutes at medium speed. Add 1 cup flour and mix at low speed until moistened. Beat 2 minutes at medium speed. Add 1/3 cup softened butter and egg and beat 2 minutes more.
  • Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough. Add more or less flour as needed. Knead the dough for 5 minutes until dough is smooth and just slightly sticky.
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 30 minutes.
  • Sprinkle a work surface lightly with flour. Divide the dough in half. Roll out one half of the dough into a 12×12-inch square.
  • Brush the top of the dough with 2 tablespoons melted butter. Using a pizza cutter, cut the dough into four squares. Cut each of the four squares into three rectangles about 2 inches wide and 6 inches long.
  • Roll each rectangle up like a snail shell, and place on a silicone-lined or parchment-lined or lightly greased baking sheet with the roll resting on the open edge. Repeat with the second half of the dough.
  • Cover baking sheet with plastic wrap and allow rolls to rise until doubled, about 30 minutes.
  • Preheat the oven to 375°F.
  • Uncover the rolls and bake until they are browned and cooked through, 15-20 minutes. Brush with additional melted butter while they are still hot.


Recipe by Barbara Bakes.

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Lion House Rolls

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Lion House Rolls

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