INTRODUCTION
Lion House Dinner Rolls are soft, light, and perfect for families. These rolls come from an old recipe known for its fine texture and buttery taste. They bake up brown on the top and stay soft inside. This recipe is easy to follow and great for new bakers. If you like simple dinner bread ideas, you can also find more simple dinner recipes to pair with these rolls. The steps below show how to make them from start to finish and offer healthy swaps and meal prep tips.
WHY YOU WILL LOVE THIS RECIPE
You will love these rolls because they are quick to make and easy to freeze. They make a lighter option than heavy bread, and with small swaps you can make a healthy version. They warm up fast and are great for meal prep. You can make a batch and freeze some for busy days, which is good for weight loss plans that need portion control. With whole grain or added protein versions, these rolls can be a high protein meal side or a balanced snack.
HOW TO MAKE Lion House Dinner Rolls
This section gives clear steps. The original recipe makes about two dozen soft rolls. Follow the ingredient list and the step-by-step instructions below to get the same classic result. Small changes later can increase fiber or protein.
EQUIPMENT NEEDED
- Large mixing bowl or stand mixer with dough hook
- Measuring cups and spoons
- Pastry mat or clean counter space for rolling
- Pizza cutter or sharp knife
- Baking sheet or greased baking pan
- Plastic wrap or clean cotton towel
- Pastry brush for butter
- Oven (or air fryer for a variation)
Ingredients You’ll Need :
2 cups very warm water, 2/3 cup instant nonfat dry milk, 2 Tbsp dry instant yeast, 1/4 cup sugar, 2 tsp salt, 1/3 cup shortening, butter or margarine ((I put mine in the microwave for 15 secs to soften it)), 1 egg, lightly whisked, 5 to 5-1/2 cups AP flour
STEP-BY-STEP INSTRUCTIONS :
In your large mixer bowl, combine the water and the milk powder and stir until the milk dissolves., Add the yeast to the mixture and let proof for a minute or two., Add the sugar, salt, shortening, egg and 2 cups of the flour to the yeast mixture. Whisk everything together well., Place the bowl on the mixer with the dough hook, and add 2 more cups of flour then mix on low speed for 2-3 minutes., Add another 1 cup of flour and mix again., If needed, add the remaining 1/2 of a cup of flour – The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour. The softer the dough, the lighter the roll.), Scrape the dough off the sides of the bowl and move the dough around as you spray non-stick spray around the sides of the bowl. Spray the dough with the oil too. (This helps prevent the dough from drying out.), Cover with plastic wrap and/or a cotton towel and allow to rise in a warm place until double in size, about an hour. (I preheat my oven to just about 100 degrees then turn it off and let the dough sit in there for an hour.), After the dough has risen, sprinkle a pastry mat or your counter with flour and scrape the dough out on to the prepared surface., Roll the dough in to a large rectangle. (For 3 rows of 8 make your rectangle about 20×12.), Brush melted butter over the entire dough rectangle, then cut your rolls 2-1/2 inches by 4 inches, using a pizza cutter and your fingers as guides as she shows you in the video., Flip the rolls with the butter on the inside and place the rolls on a greased baking pan, spacing them equally apart doing 6 rolls on the long side x 4 rolls on the short., Optional: If you are making these the day before, you can now cover the rolls with saran wrap and place the tray in the refrigerator for up to 18 hours. When ready to bake, remove from the refrigerator, let rise for one hour, then skip to instruction 15., Cover loosely with a clean towel and let rise in a warm place until the rolls are double in size (approx. 30 minutes.), When ready to bake, preheat the oven to 375., Remove the cover from the rolls and bake at 375 for 15-20 minutes or until they are browned to your satisfaction. Remove from the oven and immediately brush with melted butter. (Yields about 2 dozen rolls.)
HOW TO SERVE Lion House Dinner Rolls
Serve these rolls warm with a little butter or a light olive oil spread. For a healthy version, use a thin spread of olive oil with garlic and herbs instead of buttery spreads. For portion control, serve 1 or 2 rolls per person with protein and vegetables. These rolls pair well with soups, salads, roasted chicken, or lean roast beef. If you want a complete meal that is balanced and lower in calories, pair one roll with a green salad and a high-protein main.
A good pairing for a richer meal is a creamy pasta. One tasty companion dish you might try is the savory cracked garlic steak tortellini, which makes a hearty plate when served with one or two of these rolls.
STORAGE & FREEZING : Lion House Dinner Rolls
- Cool the rolls fully before storing.
- Store at room temperature in an airtight container for up to 3 days.
- For longer storage, place cooled rolls in a freezer bag and freeze for up to 3 months.
- To reheat from frozen: thaw overnight in the fridge, then warm in a 350°F oven for 8–10 minutes or until soft.
- For quick reheating, use a microwave for 10–15 seconds, then finish in a toaster oven or oven to restore crust.
These rolls freeze well, which makes them great for meal prep and for saving time on busy days. This helps with healthy meal planning and portion control.
SERVING SUGGESTIONS
- Balanced side: Serve with a lean protein like roasted chicken breast and steamed green beans for a balanced, heart healthy plate.
- Lighter option: Pair with a big salad, grilled vegetables, and a small portion of hummus for a lower calorie meal.
- Family meal: Serve warm alongside a slow cooker soup or stew.
- For a special brunch: Split the rolls and add cottage cheese or a small omelet inside. If you want a sweet bread alternative, you may enjoy the soft texture in the cottage cheese cinnamon rolls recipe.
VARIATIONS
- Healthier version: Use half whole wheat flour and half all-purpose flour to add fiber. Reduce the sugar by half if you prefer lower sugar. This change makes the rolls a bit denser but adds fiber and makes them more suitable for weight loss plans when eaten in controlled portions.
- High-protein or low-carb version: For higher protein, add 1/2 cup of unflavored whey protein powder and reduce flour slightly, or replace up to 1 cup of flour with vital wheat gluten to boost protein while keeping texture. For a low-carb or gluten free approach, use a tested low-carb bread flour mix or almond flour blends designed for yeast breads; note that these blends need extra binding agents like xanthan gum and different liquid ratios. These versions can turn the roll into a higher protein meal or a low carb side when you use protein-rich fillings.
- Air fryer or oven-baked variation: To bake smaller rolls in an air fryer, preheat the air fryer to 325°F. Place 4–6 small rolls in the basket with space between them. Air fry for 8–12 minutes until golden. For the oven-baked version, follow the main instructions and bake at 375°F for 15–20 minutes. Both methods work well for quick small batches and for those with limited oven space.
FAQs
Q: Are these rolls good for weight loss?
A: In their standard form, these rolls are not low calorie, but they are a lighter option if you limit servings and pair them with lean proteins and vegetables. Use the healthier version with whole wheat and reduced sugar for a better fit in a weight loss plan.
Q: Can I make these rolls diabetic-friendly?
A: Yes. To make diabetic-friendly rolls, reduce the sugar, use whole grain flour for more fiber, and control portion size. Pair the rolls with protein and non-starchy vegetables to keep blood sugar steadier.
Q: How long do the rolls last in the fridge?
A: Store in an airtight container for up to 3 days in the fridge, though room temperature storage in an airtight container is fine for this short time. For longer life, freeze them.
Q: Can I make these ahead and freeze them?
A: Yes. You can refrigerate shaped rolls overnight up to 18 hours before baking, or freeze baked rolls for up to 3 months. Thaw in the fridge overnight and reheat in an oven.
Q: Are these rolls high in protein?
A: The base recipe is not high protein. You can make a high protein meal by adding whey protein, vital wheat gluten, or serving the rolls with a high-protein main. The high-protein variation increases the protein content per serving.
Q: Can I use an air fryer to bake the whole batch?
A: Most air fryers are too small for a whole batch. Use the air fryer for small batches or reheating. The oven method is best for baking the full tray.
MAKE-AHEAD TIPS FOR Lion House Dinner Rolls
- Night before bake: Shape the rolls and place the tray covered in the fridge for up to 18 hours. When ready, remove and let sit at room temperature for one hour, then bake as directed. This makes mornings easy and is great for meal prep.
- Freeze baked: Bake a full batch, cool, and freeze in a heavy-duty freezer bag. Pull out a few for a quick meal any day.
- Par-bake and finish later: Bake rolls for 8–10 minutes until they set but are not fully browned. Cool and freeze. To finish, bake at 375°F for 8–10 minutes until golden.
- Prep dough ahead: You can mix the dough in the evening, cover, and let it rise slowly in the fridge. Shape the next day and bake. This saves active time and helps with busy schedules.
Lion House Dinner Rolls
Ingredients
Method
- In a large mixing bowl, combine very warm water and instant nonfat dry milk; stir until milk dissolves.
- Add dry instant yeast and let proof for a minute or two.
- Incorporate sugar, salt, shortening, lightly whisked egg, and 2 cups of flour; whisk together well.
- Place bowl on mixer with dough hook; add 2 more cups of flour; mix on low speed for 2-3 minutes.
- Add another 1 cup of flour; mix again.
- If needed, add the remaining 1/2 cup of flour; the dough should be soft, not overly sticky.
- Scrape the dough off the sides of the bowl and spray non-stick spray around the bowl and on the dough to prevent drying.
- Cover with plastic wrap or clean towel; let rise in a warm place until doubled in size (about 1 hour).
- After rising, sprinkle flour on the counter and scrape out the dough.
- Roll the dough into a large rectangle (about 20x12 inches).
- Brush melted butter over the rectangle, then cut rolls measuring 2-1/2 inches by 4 inches.
- Flip the rolls with the butter side on the inside and place on a greased baking pan (6 rolls on the long side by 4 on the short side).
- Optional: Cover and refrigerate for up to 18 hours, then let rise for 1 hour before baking.
- Let rolls rise covered with a clean towel until doubled in size (approximately 30 minutes).
- Preheat the oven to 375°F.
- Bake the rolls for 15-20 minutes or until browned to satisfaction.
- Remove from the oven and immediately brush with melted butter.
- Yields about 2 dozen rolls.