If you have ever wished for the perfect soft, buttery, and pillowy rolls that complement every meal effortlessly, then let me introduce you to the magic of the Lion House Dinner Rolls Recipe. This recipe serves up an irresistible batch of warm, golden rolls that are tender inside and brushed with generous butter for that dreamy finish. Whether you’re hosting a holiday feast or just craving some heavenly homemade bread, these dinner rolls will quickly become your go-to crowd-pleaser. The slightly sweet and rich flavor paired with their beautiful fluffiness makes them pure comfort on a plate.
Ingredients You’ll Need
The beauty of the Lion House Dinner Rolls Recipe lies in its simplicity. Each ingredient plays a crucial role in creating that perfectly soft texture, slight sweetness, and rich buttery flavor that makes these rolls so special.
- 2 cups warm water: The perfect temperature helps activate the yeast without killing it.
- ⅔ cup instant nonfat dry milk powder: Adds tender crumb and subtle creaminess to the dough.
- 2 tablespoons active dry yeast: The magical leavening agent that makes your rolls rise beautifully.
- ¼ cup sugar: Provides just enough sweetness to balance the buttery softness.
- 2 teaspoons salt: Enhances flavor and balances the sweetness.
- ⅓ cup salted butter (softened): Adds richness and tenderness in the dough.
- 1 large egg (beaten): Binds the dough and adds a lovely golden color.
- 5-6 cups all-purpose flour (or bread flour): The essential structure builder for the dough; adjust depending on humidity.
- ¾ cup salted butter (melted): Used generously during shaping and after baking for that irresistible buttery crust.
How to Make Lion House Dinner Rolls Recipe
Step 1: Activate Your Yeast
Start by combining warm water and dry milk powder in your stand mixer’s bowl; stir until the milk powder dissolves completely. Sprinkle in the yeast and allow it to proof for about 5 minutes until foamy. This step is crucial to ensure your rolls rise with that airy tenderness.
Step 2: Mix Your Wet Ingredients
Add sugar, salt, softened butter, and the beaten egg to the yeast mixture, followed by 2 cups of flour. Beat on medium speed for 2 minutes. This helps to incorporate air and begin developing gluten for a supple dough.
Step 3: Knead Your Dough to Perfection
Switch to the dough hook and gradually add the remaining flour, half a cup at a time, until you have a soft dough that slightly sticks but pulls away from the bowl’s sides. Knead using the mixer for 5 minutes or by hand for about 10 minutes until the dough feels smooth, elastic, and wonderfully soft.
Step 4: First Rise
Transfer your dough to a large greased bowl and turn it once to coat all sides with oil. Cover tightly with plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size. This slow rise is what develops flavor and lightness.
Step 5: Shape the Rolls
Dust your counter generously with flour, then turn out the dough and divide it in half. Taking one half at a time, roll it into an 11″x14″ rectangle about ¼-inch thick. Brush this dough generously with ¼ cup melted butter for that lush buttery flavor baked right inside.
Step 6: Cut and Roll
Slice your rectangle in half lengthwise, then crosswise into 12 small rectangles of approximately 2″x4″ each. Roll each carefully, placing the seam side down on a parchment-lined baking sheet. Repeat with the other half of the dough.
Step 7: Second Rise
Cover the formed rolls loosely with plastic wrap or a clean towel and let them rise again in a warm spot until doubled in size, about 1 hour. This final proofing ensures the ultimate pillowy softness.
Step 8: Bake to Golden Perfection
Preheat your oven to 375°F while your rolls finish rising. Melt the remaining butter before baking. Bake the rolls for 14-16 minutes until their tops turn a beautiful golden brown. As soon as they come out of the oven, brush generously with melted butter for that melt-in-your-mouth finish.
How to Serve Lion House Dinner Rolls Recipe
Garnishes
While these rolls are delicious on their own, a simple sprinkle of flaky sea salt or a light dusting of fresh herbs like rosemary adds an elegant touch. You can even brush them with garlic butter for a savory twist that pleases every palate.
Side Dishes
Lion House Dinner Rolls shine alongside classic comfort foods such as creamy mashed potatoes, hearty stews, or a fresh garden salad. They are also amazing with soups, perfect for mopping up flavorful broths or sauces with their soft, absorbent texture.
Creative Ways to Present
Try serving these rolls in a rustic bread basket lined with a colorful cloth napkin, or stack them in a tiered serving piece for a stunning centerpiece. You can even slice them open and fill with honey butter or jam for a delightful breakfast serve.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover rolls in an airtight container or resealable plastic bag at room temperature. They remain soft and fresh for up to 3 days, perfect for quick snacks or meals the next day.
Freezing
If you want to keep your Lion House Dinner Rolls Recipe ready for another day, freeze the baked rolls in a freezer-safe bag for up to 3 months. Thaw them overnight in the fridge or on the counter for a few hours before reheating.
Reheating
For freshly baked taste, warm your rolls in a 350°F oven for 5-7 minutes or microwave for 15-20 seconds wrapped in a damp paper towel. Finish with a brush of melted butter for that original, buttery brilliance.
FAQs
Can I substitute bread flour for all-purpose flour in this recipe?
Absolutely! Bread flour can be used for the Lion House Dinner Rolls Recipe and will give the rolls a slightly chewier texture due to higher gluten content. It’s a great option if you want more structure and texture.
What temperature should the water be to proof the yeast?
The water should be warm to the touch, around 100°F to 110°F. Too hot and you risk killing the yeast; too cold and it won’t activate properly. Lukewarm water is key to getting that perfect foam.
Can I make the dough by hand instead of using a mixer?
Yes! While a stand mixer speeds up the process, kneading by hand for about 10 minutes is just as effective. You’ll feel when the dough is just right — smooth, elastic, and slightly tacky.
How can I get extra buttery flavor without making the rolls greasy?
Brushing melted butter both inside while shaping and immediately after baking gives you rich butter flavor without soaking the rolls. It’s the perfect balance of moist and fluffy without heaviness.
Can I prepare the rolls the day before and bake fresh the next day?
Definitely! You can shape the rolls, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise for about an hour before baking to enjoy fresh, warm rolls with less effort.
Final Thoughts
There is something truly special about homemade rolls, and the Lion House Dinner Rolls Recipe brings that warmth and comfort straight to your table with ease. I encourage you to try this recipe soon — your family and friends will thank you for these soft, buttery, golden rolls that turn every meal into a celebration. Once you experience their melt-in-your-mouth goodness, they will absolutely become a staple in your kitchen.
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Lion House Dinner Rolls Recipe
- Total Time: 1 hour 45 minutes
- Yield: 24 rolls
- Diet: Vegetarian
Description
Lion House Dinner Rolls are soft, buttery, and perfectly fluffy rolls inspired by a classic recipe. These homemade rolls feature a tender crumb, enriched with milk, butter, and eggs, making them ideal for any dinner table. The dough is enriched, gently kneaded, allowed to rise twice, and baked to a golden perfection, then brushed with melted butter for a rich finish.
Ingredients
Wet Ingredients
- 2 cups warm water
- ⅔ cup instant nonfat dry milk powder
- ⅓ cup salted butter, softened
- 1 large egg, beaten
- ¾ cup salted butter, melted (divided into ¼ cup for shaping and ¼ cup for brushing after baking)
Dry Ingredients
- 2 tablespoons active dry yeast
- ¼ cup sugar
- 2 teaspoons salt
- 5–6 cups all-purpose flour or bread flour (approximately 5 ½ cups preferred)
Instructions
- Proof the yeast: Stir together the warm water and dry milk powder in the bowl of a stand mixer until the milk dissolves. Add the active dry yeast and let it proof for about 5 minutes until the mixture turns foamy, indicating the yeast is active.
- Combine initial ingredients: Add sugar, salt, softened butter, beaten egg, and 2 cups of flour to the yeast mixture. Using the mixer on medium speed, beat everything together for 2 minutes to incorporate well.
- Knead the dough: Switch to the dough hook attachment. Gradually add the remaining flour ½ cup at a time until a soft, slightly sticky dough forms that pulls away from the bowl sides. Knead the dough on the mixer for 5 minutes, or 10 minutes by hand, until it becomes smooth, supple, and elastic.
- First rise: Transfer the dough to a large bowl lightly greased with 1 tablespoon vegetable oil. Turn the dough to coat it evenly with oil, then cover the bowl tightly with plastic wrap. Allow the dough to rise in a warm spot until doubled in size, about 1 to 1½ hours.
- Shape the rolls: After the dough has risen, generously flour a clean countertop and turn the dough out onto it. Divide the dough in half using a bench scraper. Working with half at a time, roll each portion into an approximately 11 by 14 inch rectangle, about ¼ inch thick. Brush the top with ¼ cup melted butter.
- Cut the dough: Use a pizza cutter or sharp knife to slice the rectangle lengthwise in half, then crosswise into 12 small rectangles, about 2 by 4 inches each. A helpful guide is to cut the pieces to roughly the size of an outstretched hand with thumb extended.
- Roll each piece: Roll up each rectangle tightly, placing the tail edge flat on a baking sheet lined with parchment paper. Repeat with the second half of the dough. Cover the rolls loosely with plastic wrap or a clean dish towel and let them rise again in a warm spot until doubled in size, about 1 hour.
- Bake the rolls: Near the end of rising, preheat the oven to 375°F (190°C) and melt the remaining ¼ cup butter. Bake the rolls for 14-16 minutes until they turn golden brown. Remove from oven and immediately brush the tops with the melted butter for a delicious, glossy finish.
Notes
- Use bread flour for chewier rolls or all-purpose flour for softer texture.
- If your environment is cool, rising times may take longer; ensure the dough doubles in size before proceeding.
- Brush with melted butter while still hot for best flavor and softness.
- These rolls freeze well—cool completely, then freeze in an airtight container.
- You can substitute unsalted butter but increase salt slightly in the dough.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
