These Lion House Rolls are some of the best rolls you’ll ever eat. If you live in Utah, you probably know how legendary they really are. They’re simple to make and unbelievably delicious!
(Originally published November 16, 2017)
If you live in Utah, then you’ve most likely been to or at least know of The Lion House. They are known for their amazing food and especially their rolls.
Back in the day, The Lion House was the place to have your wedding dinner/luncheon (it might still be, who knows). It’s where I had mine and where most of my siblings had theirs.
The most anticipated part of those wedding luncheons was the roll basket being delivered to your table. . . no joke! The warm rolls slathered in honey butter was what it was all about.
I’m sure any of you that have been to any dinner or luncheon at The Lion House know exactly what I’m talking about.
Anyway, with Thanksgiving just a week away, I thought it would be the perfect time to finally share the recipe. Many of you probably already have it, but for those of you who don’t, I got your back today.
The Lion House Rolls are probably my favorite rolls ever. They’re phenomenal. The texture is amazing, they’re so light & fluffy and it’s almost impossible to eat just one.
Imagine these homemade rolls fresh out of the oven and topped with melted butter and homemade raspberry jam or honey butter. Holy cow! Words cannot describe the amazing taste! Each roll is super soft and fluffy with a nice buttery taste.
CAN I FREEZE THESE ROLLS?
Yes you can freeze shaped rolls for later use. After the first rise, cut and shape the rolls but don’t let them rise again. Instead, place the rolls on a baking sheet and immediately place them in the freezer. When dough is frozen solid, remove the rolls from the pan and place them in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for up to 4 weeks.
My apologies for not sharing these sooner.
I’ve included a link in the recipe with a video tutorial on how to cut and shape these rolls just like the Lion House does.
BE SURE AND PIN THIS TO YOUR PINTEREST BOARDS SO YOU CAN MAKE IT LATER!
Recipe Source: Lion House Cookbook