Contents
- 1 The First Bite That Stole My Heart
- 2 My Roll-Making Disaster (And What It Taught Me)
- 3 Why These Rolls Stand Out
- 4 A Slice of Roll History
- 5 Ingredients:
- 6 How to Make Buttery Soft Lion House Rolls
- 7 Fun Twists on Classic Rolls
- 8 Serving Ideas for Every Table
- 9 Storing and Reheating Your Rolls
- 10 Fixes for Common Roll Problems
- 11 Your Roll Questions Answered
- 12 Final Thoughts
- 13 Buttery Soft Lion House Rolls for Soups and Gravy
The First Bite That Stole My Heart
The smell of warm butter and yeast filled my grandma’s kitchen. I was six, sneaking a roll before dinner. That first bite? Cloud-soft, with a hint of sweetness. It dunked perfectly in her beef stew. Ever wondered how you could turn Buttery Soft Lion House Rolls for Soups and Gravy into something unforgettable? For me, it’s the way they soak up gravy without falling apart. Share your favorite soup-and-roll combo below—I’m always hunting for new pairings!My Roll-Making Disaster (And What It Taught Me)
My first try at these rolls ended… oddly. I misread “softened butter” as melted. The dough was a sticky mess! But I added extra flour and kept going. The rolls baked up dense but still tasty. Home cooking isn’t about perfection—it’s about showing up, mistakes and all. Now I laugh when my butter’s too soft. Got a kitchen fail story? Tell me in the comments!Why These Rolls Stand Out
– The sugar-yeast combo gives a light sweetness, balancing rich soups. – Brushing with butter twice? That’s the secret to their golden glow. Which flavor combo surprises you most—sweet dough with salty gravy, or the crispy-soft texture? Try them with tomato soup next time. It’s a game-changer.A Slice of Roll History
These rolls trace back to Utah’s Lion House Pantry in the 1960s. They were made to feed big Mormon families. *Did you know the original recipe used potato flakes for extra fluff?* Today, they’re a staple at holiday tables nationwide. Pass the rolls—and the stories! What’s your family’s most-loved bread recipe?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole milk | 1 ¼ cup | Warmed but not hot |
| Active dry yeast | 1 packet (2 ¼ teaspoons) | |
| Granulated sugar | ¼ cup | |
| Unsalted butter | ½ cup | Softened |
| Large egg | 1 | Beaten |
| All-purpose flour | 3-4 cups | |
| Salt | 1 ½ teaspoons | |
| Unsalted butter (for brushing) | 3 teaspoons | Melted |
How to Make Buttery Soft Lion House Rolls
Step 1 Warm milk, yeast, and sugar in a mixer bowl. Cover with a towel. Wait 5 minutes. It should get frothy. (Hard-learned tip: Too-hot milk kills yeast. Test it on your wrist first.) Step 2 Add butter, egg, flour, and salt. Use the dough hook. Mix on medium-low. Watch it clump together. Step 3 Add flour slowly if dough sticks. Mix faster for 3-4 minutes. It should pull from the bowl. What happens if you skip the dough hook? Share below! Step 4 Butter a bowl. Add dough. Cover and wait an hour. It should double in size. Step 5 Roll dough into a big rectangle. Brush with melted butter. Cut into 12 small rectangles. Step 6 Roll each piece tight. Place seam-side down on parchment. Cover and rise 45 minutes. Step 7 Bake at 375°F for 15-20 minutes. Brush with more butter. Serve warm. Cook Time: 20 minutes Total Time: 2 hours 35 minutes Yield: 12 rolls Category: Bread, SideFun Twists on Classic Rolls
Garlic-Herb Mix minced garlic and dried herbs into the butter brush. Smells like heaven. Cinnamon-Sugar Swap sugar for brown sugar. Sprinkle cinnamon before rolling. Sweet treat alert. Cheesy Pull-Apart Layer shredded cheddar between dough slices. Bake as one big loaf. Gooey goodness. Which twist would you try first? Vote in the comments!Serving Ideas for Every Table
Pair with creamy potato soup or beef stew. Add a side of honey butter. Drink with cold apple cider or a warm chai latte. Both hit the spot. Which would you choose tonight? Let me know below!
Storing and Reheating Your Rolls
Keep leftover rolls in a sealed bag for 2 days. For longer storage, freeze them wrapped in foil. To reheat, warm in a 300°F oven for 5 minutes. *Fun fact: These rolls were my go-to for Thanksgiving soup nights.* Batch-cook tip: Double the recipe and freeze half unbaked. Thaw, let rise, then bake fresh. Why this matters: Fresh-baked taste beats store-bought every time. Have you tried freezing dough before? Share your tricks!Fixes for Common Roll Problems
Dough too sticky? Add flour 1 tablespoon at a time. Rolls not rising? Check yeast expiry—old yeast won’t work. Dry rolls? Brush extra butter after baking. Why this matters: Small tweaks save the whole batch. My neighbor once forgot salt—flat rolls! Ever had a baking fail? Tell me how you fixed it.Your Roll Questions Answered
Q: Can I make these gluten-free? A: Swap flour 1:1 with gluten-free blend. Add 1 tsp xanthan gum. Q: How far ahead can I prep dough? A: Refrigerate overnight after step 4. Let rise 1 hour before baking. Q: What if I don’t have whole milk? A: Use 2% or half-and-half. Avoid skim—it lacks fat. Q: Can I halve the recipe? A: Yes! Use 1 egg yolk (not whole egg) for 6 rolls. Q: Best soup pairings? A: Try clam chowder or beef stew. Crusty rolls soak up broth best.Final Thoughts
Nothing beats warm rolls with soup on a chilly day. Whip these up, then share your wins! Tag @SavoryDiscovery on Pinterest—I’d love to see your creations. Happy cooking! —Elowen Thorn.
Buttery Soft Lion House Rolls for Soups and Gravy
Description
Experience the delightful softness and buttery flavor of these Lion House Rolls, perfect for soups and gravy.
Ingredients
Instructions
- Add the warmed 1 ¼ cup whole milk, 1 packet active dry yeast, and ¼ cup granulated sugar to the bowl of a stand mixer, cover with a towel, and let it rest for about 5 minutes, the mixture should become frothy.
- When the yeast is ready, add ½ cup unsalted butter, 1 large beaten egg, 3-4 cups all-purpose flour, and 1 ½ teaspoons salt. Fit the mixer with the dough hook attachment and mix at medium-low speed until the dough begins to come together.
- As the dough comes together, you may need to add more flour; start with a few tablespoons at a time until the dough begins to pull away from the bowl. When the dough is formed, increase the speed to medium and mix for an additional 3-4 minutes.
- Lightly oil a large bowl with 3 teaspoons unsalted butter or vegetable oil. Add the dough to the bowl, cover, and let it rest for about an hour until it doubles in size. While the dough rests, line a baking sheet with parchment paper and prepare a clean work surface where the dough can be rolled out.
- When the dough is doubled in size, dump it onto a lightly floured surface. Roll the dough into a 12×15-inch rectangle. Brush the melted butter onto the surface of the dough slab.
- Cut the slab into four sections, in half vertically and then horizontally. Then, cut each of these quarters into three rectangles. They should be about 2 ½ x 6-inches.
- Roll the little rectangles up and place them, seam side down, on the parchment-lined baking sheet about 2 inches apart. Cover and let the rolls rise for 45 minutes-1 hour. The rolls should be larger and fluffy but not touching.
- While the rolls rise, preheat the oven to 375 degrees Fahrenheit. When the rolls are ready, bake them for 15-20 minutes until they are golden brown. Remove the rolls from the oven and brush the tops with additional butter.
Notes
- For best results, serve warm with soups or gravy.
Rolls, Bread, Side, Buttery, Soft