27 Reviews

Best rolls ever! Made them for dinner tonight, and am going to make them to take to Dinner at a family gathering tomorrow night! Delicious!!

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lifespice33 March 05, 2011

Light, fluffy...even made with about 1/3 or the total flour as whole wheat flour and 2 cups milk instead of the milk powder. Rose well with the yeast. Needed to use slightly MORE flour than the recipe called for. Began using a mixer. Then a wooden spoon. Then my hands for mixing. Was easy to feel the consistancy that way. Loved the ever flour absorbing dough.

Made them into spiral shapes by rolling out a "string" or "snake" shape and then just spinning it on itself(or wrapping it around itself). Also experimented with a braided circle. I had 24 ENORMOUS size rolls.

Would only recommend using a round pan to put them in. Make sure there is enough room for rolls to double in size (in all directions). It's okay if they touch after rising.

Made these with the Tongian Coconut Roll sauce, which gave them a sweet glaze. Can't stop eating them. Eating them with Indian food I made, for breakfast, even giving them as gifts.

I might try to make this in the bread machine, but I'm pretty sure it wouldn't turn out, as you really have to feel the dough for the right consistancy (described well on the recipe).

I REALLY enjoyed these. Beautiful presentation. Easy to tell when done (tops begin turning a golden honey brown). VERY tastly. Delictable and even consistancy.

Then down side was that this was extremly time consuming with all of the rises and such.

But if I ever want a very special bread that makes me look like a prize baker, this is the one I'll use.

I think they would freeze very well (I gave away some frozen to a friend and they were almost thawed by the time we got there...they looked great!

Overall, excellent.

edited to add: bread machine worked like a charm...for kosher bakers: these are minzanot if made only w/ milk and not water.

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Food Snob in Israel January 05, 2011

Phenomenal rolls! I used 2 c. of freshly ground whole wheat flour and reduced the yeast to 4 t., and then ended up using about 6 c. of flour total since my dough was so sticky. I ended up with nearly 40 fist-sized rolls, and everyone made short work of them. They are at their absolute best hot from the oven, but even leftovers are wonderful, plain, toasted, or used for sandwiches. The dough is silky and easy to work with after its initial rise, and the rolls rise like an explosion. Really wonderful recipe, and I'll definitely make it often. Thanks a lot.

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Erin R. December 24, 2010

These are wonderful rolls!! Big, flaky, and perfect for serving at holiday dinners. I've learned to reduce the yeast to two packets if using the bread flour option. Note that a yeast packet is 2 1/4 teaspoons. Here also are instructions for shaping the rolls according to Lion House Classics cookbook: Once the dough has risen, roll it out on a floured surface into an 8x18" rectangle. It will be 1/4" thick. Brush with melted butter. Cut into eighteen 2x4" portions and roll each up, beginning with short side so that the butter is inside. Place rolls upon a greased or parchment-lined baking sheet, all facing the same direction. Cover loosely with plastic wrap and let rolls rise until double. Bake at 375 degrees for 15-20 minutes then brush tops with melted butter.

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Deb's Recipes May 21, 2010

These were so flakey and light! You must make the Lion House Honey Butter to go with them. They did not take as long as I expected. From start to finish the entire process only took two and a half hours. It made 24 giant rolls. Also, mine only needed to cook for 10 minutes. So don't set the timer for 15-20 and walk away...

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lindsey.k.bell March 11, 2010

I love Lion House rolls and these turned out just like the restaurants!!! I melted the butter and gave the let the yeast, milk, and sugar sit for a couple minutes before adding the rest of the ingredients! This recipe is a winner!

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hnaturnbull October 11, 2009

Grew up eating the real thing and these are just as good! These turned out perfect, both as shamrocks and regular shaped rolls. Beautiful dough. Makes enough for a large crowd!

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Hadice December 29, 2008

A total winner! I love anything from Lion House!

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jjesaoqw December 13, 2008

Absolutely easy to make and fabulous to eat. I brush melted butter on before they bake and after. My kids love them and I am always asked to make them when I take them to others' home. Highly recommended!!!

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shlarsen6 November 27, 2008
Lion House Dinner Rolls