27 Reviews

We love these rolls. (Actually, we love anything from the Lion House...) But these are some of the best rolls we know of.

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kimberlybutt November 26, 2008

These are the absolute best rolls I have ever had. I made them in the shamrock shape and they are so tender and soft. Thank you so much for posting this recipe. I will be making them for thanksgiving. (if I can wait that long)

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mota14253 November 20, 2008

Count on me to mess up a recipe! I made these rolls with whole wheat white flour, and i'm not sure if it was the flour or me, but these did not turn out at all. They made so many and I had to throw them all away. I will not give up though because this recipe has so many good reviews, I have to keep trying. Next time I will use white flour, and maybe not use my kitchen aid mixer, but a hand mixer in stead. Maybe I blended ingredients too much. I dont know.

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heather_werner September 22, 2008

These looked nice but didn't have much taste. My DH requested I not make these again.

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ShaGun March 26, 2008

This is a great recipe! I am trying to find a recipe that I can alter a bit with whole wheat flour and rye flour to increase the fiber content. I used 2 cups of all purpose flour and 3 cups of various 'whole grain' flours. I increased the yeast by half a tablespoon to help with the heavier flours. These rose unbelievably! After the first rising, I punched the dough down and proceeded to make 3 little balls by pinching off just a little bit of dough, and put them in a muffin tin. Doing this gives those clover shaped rolls that pull apart perfectly! Just repeated until all the dough was used. I got 18 good sized rolls. Covered them and within an hour, they were HUGE. Baked them as directed and they turned out beautifully! So light and fluffy and that is SOMETHING considering the heavier flours that i used! This will certainly be my 'go to' recipe from now on!!

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Norwegianwife February 18, 2008

These are really good and pretty simple to make. What I like best about them is how they get so big and are great for presentation. I like to make them croissant style. :)

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Chef KP January 01, 2008

I wanted to make dinner rolls for Christmas.I made one recipe from a well known cookbook,that was a real disapppointment,texture was rubbery and heavy..I had time to try another recipe and made this one..I am so glad I did. I dont know what Lion House rolls are suppose to taste like,never been there. These rolls were so soft with a wonderful texture,color and taste good.I did brush the tops with butter when I removed them from the oven...I think they tasted better the next day..My SIL said they looked to pretty to eat, but we could all hear him moaning as he ate away...He is a real foody,if he says their good they must be...I cut the dough into squares..Made nice size buns we are using now as sandwich buns..I will freeze leftovers after tonight and use them later on in place of hamberger buns...I will make these often..Thank U for this great recipe..

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Potluck December 26, 2007

Really good rolls. Great with honey butter.

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Shannon Cooks October 01, 2007

These rolls were excellent--light and fluffy, perfect texture. Mine didn't cook all the way in the center so I'll cook them for the full time next time. These rose fast with rapid yeast!

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Chef SuzyQ May 30, 2007

My wife and I tried this recipe and they are amazing. We shared it with our extended family and it is a big hit! They taste just like the real Lion House Dinner Rolls. We did change the recipe a little bit instead of the water and powder milk we just used milk.

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richard.marlatt February 12, 2007
Lion House Dinner Rolls