I’m a sucker for delicious dinner rolls. While I do try different recipes here and there, these are hands down one of my top two recipes when I need rolls.
I absolutely love to serve my Buttery Lion House Rolls with one of my favorite soups, Sausage Tortellini Soup. In fact one time, I made that soup and served these Lion House rolls along with it for guests we had over. When we were cleaning up, one guest asked if he wanted me to stick his spoon back in the drawer because he didn’t use it. I was so confused. So I asked him how he ate his soup if he didn’t use a spoon. His reply was that he used these Buttery Lion House rolls to soak and scoop up all the soup.
While I had never seen him or anyone do that, I thought it must have been pretty delicious if he couldn’t even be bothered to use a spoon.
These Lion House rolls are also my usual go to for Thanksgiving dinner. And by usual, I mean, these are the only rolls I make for Thanksgiving. The last time I was back in Virginia for Thanksgiving, I was given the task of bread. I made probably 4-5 pans of these rolls, and they were a hit! I also would highly suggest my Pineapple Sausage Stuffing if you are looking for some other Thanksgiving recipes. That stuffing will knock any other recipe out of the park.
F.A.Q.’s and Troubleshooting for Buttery Lion House Rolls
My dough didn’t rise
Most likely, you made the liquids too hot and killed your yeast. When using warm liquids with yeast, you want to test it like you would a baby bottle. If it is too hot on your wrist, don’t use it or let it cool before using the yeast. Your room may also be cold. I tend to have that problem during the cold winter months here in Utah. I like to cover my dough and preheat my oven to about 120. Once it has reached that temperature TURN OFF THE OVEN and then let it rise.
My rolls are different sizes
I don’t tend to worry about perfection when making these rolls, or any roll for that manner. If you want to be precise, use a ruler or straight edge when rolling the dough in a rectangle. Otherwise, serve the smaller rolls to the little kids at dinner.
Can these rolls be made into a different shape?
Absolutely, you can tie them in a knot or make them into balls. I’ve also even used this recipe for sweet rolls.
What kind of yeast should I use?
My absolutely favorite brand of yeast is SAF instant yeast. I really feel like it works the best, and I have never had a problem with it failing or not rising. You can also use Active Dry yeast. Both work great in this recipe.
Can these be made ahead?
YES! I love that these rolls can be stuck in the freezer. Often I will double the batch or place leftover in a gallon Ziploc bag, and throw them in the freezer. They are perfect to pull out on a busy night when you’re in a pinch for dinner.
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