If you have never had Lion House rolls, you are missing out! They are made by the Lion House Pantry Restaurant and are the best rolls I’ve ever had.

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I’ve made a copycat version of these rolls before with fresh milk, butter and eggs, but I wanted to be able to make them even when out of milk, butter and eggs (I don’t like running to the store), so I decided to try making them with 100% shelf-stable ingredients.

I really wanted them to turn out so I could post them here, so I was thrilled when my husband and kids loved them.  They are delicious and taste just like those from the restaurant.

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2 1/4 cups warm water (110 to 115 degrees F)
2/3 cup THRIVE instant milk
2 Tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup THRIVE butter powder
1 1/2 Tablespoons whole egg powder
5 1/2 to 6 cups white wheat flour

*If using fresh ingredients, add 1 1/4 cup warm milk instead of water, 1/4 cup melted (and cooled) butter, and 1 egg.

Combine water and milk stir until milk dissolves. Add yeast, then sugar, salt, butter powder, egg powder, and 2 cups of the flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.

Add 2 more cups of flour; mix on low speed until incorporated, then for 2 minutes at medium speed. Work in the remaining flour 1/2 cup at a time until the dough is soft, not overly sticky, but workable and not stiff. (You probably won’t use all the flour).
Scrape the dough off the sides of the bowl, and pour about a tablespoon of vegetable oil down the sides. Rotate the dough ball so that all sides are covered. Cover the bowl with plastic wrap and place in a warm place to rise until double in size (about 30-45 minutes).


Flour a surface for rolling out the dough, and turn the dough out. (Split dough in half and do the following twice if you want small rolls) Roll the dough into a rectangle that is 8 inches by 12 inches. Cut once down the middle the long way, then cut into two inch wide strips (making twelve 2 inch by 4 inch strips). Then just roll the strips up from their short end and place into the pan seam side down. It will look like you rolled individual cinnamon rolls and placed them in the pan on their sides.
Place in a greased pan. Cover the pan with plastic wrap and place in a warm place to rise again until double in size, about 45-60 minutes.


Preheat oven to 375 degrees F. Place the rolls in the oven and bake for 15 to 20 minutes or until golden.

While rolls are baking, mix 1/4 c. THRIVE butter powder with 2 tablespoons HOT water and whisk quickly and thoroughly. Brush tops with butter mixture immediately when removed from the oven.


Makes 1 dozen large or 2 dozen small rolls

 

 

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Lion House Rolls
 
Author:
Recipe type: Dinner
Cuisine: American
Ingredients
Instructions
  1. Combine water and milk stir until milk dissolves. Add yeast, then sugar, salt, butter powder, egg powder, and 2 cups of the flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.
  2. Add 2 more cups of flour; mix on low speed until incorporated, then for 2 minutes at medium speed. Work in the remaining flour ½ cup at a time until the dough is soft, not overly sticky, but workable and not stiff. (You probably won't use all the flour).
  3. Scrape the dough off the sides of the bowl and pour about a tablespoon of vegetable oil down the sides. Rotate the dough ball so that all sides are covered. Cover the bowl with plastic wrap and place in a warm place to rise til double in size (about 30-45 minutes).
  4. Flour a surface for rolling out the dough and turn the dough out. (Split dough in half and do the following twice if you want small rolls) Roll the dough into a rectangle that is 8 inches by 12 inches. Cut once down the middle the long way, then cut into two inch wide strips (making twelve 2 inch by 4 inch strips). Then just roll the strips up from their short end and place into the pan seam side down. It will look like you rolled individual cinnamon rolls and placed them in the pan on their sides.
  5. Place in a greased pan. Cover the pan with plastic wrap and place in a warm place to rise again until double in size, about 45-60 minutes.
  6. Preheat oven to 375 degrees F. Place the rolls in the oven and bake for 15 to 20 minutes or until golden.
  7. While rolls are baking, mix ¼ c. THRIVE butter powder with 2 tablespoons HOT water and whisk quickly and thoroughly. Brush tops with butter mixture immediately when removed from the oven.