These light and buttery rolls are the perfect addition to any Sunday dinner, soup, and a definite must for Thanksgiving.
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
Buttery Lion House Rolls
- 2 tbsp instant yeast
- 1 ⅓ cup warm water
- ⅔ cup whole milk, warm
- ⅓ cup granulated sugar
- ½ cup butter, divided (⅓ for the dough, the rest to spread on top)
- 1 egg
- 2 ½ tsp course salt
- 5-6 cup all-purpose flour
- In a large mixing bowl, or the bowl of an electric mixer, add your warmed milk, warm water, sugar, and yeast. Let yeast bloom for about 15 minutes.
- Once yeast is activated, add in the salt, ⅓ cup butter, and egg. Stir to incorporate everything and break the yolk of the egg.
- Add in 5 cups of flour and mix together with a dough hook or mixing spoon. Add in additional flour as needed. The dough should pull together into a ball.
- Once all the flour is incorporated and a ball is starting to form, dump onto a floured surface and knead with your hands, adding flour as needed. I usually add about ¼-½ more of flour during this process. It shouldn't stick to your hands.
- Generously grease the mixing bowl, and place your dough ball in the bowl and cover with plastic wrap or a small kitchen towel. Let it rise for about 1 hour, or until doubled in size.
- On a lightly floured surface, roll dough out into a large rectangle. Spread remaining softened butter (about 3 TBS worth) on top of the dough. Using a pizza cutter, cut long slices about 2 inches in thickness. Then cut those in half length wise.
- Start at one end of the strip and roll up. Place them on the pan about 1 inch apart from each other with the loose end of the roll facing the bottom of the pan. Cover and let rise for about 20-30 minutes.
- Preheat oven to 350 degrees. Bake for 13-15 minutes, until tops are golden brown. Rub butter over the top of hot rolls and sprinkle with Maldon salt if desired.