Lion house rolls are very common rolls in the United States and even though they seem like simple rolls, they have a texture and flavor all their own that must be tried.
This is a very famous recipe that I tried to recreate in my own way and I don’t know if the original is exactly like this as far as the amounts are concerned, but the result seems just right to me!!!
They stay very soft for days and are very good either eaten as they are or stuffed.
Try to make them too, they are really exceptional, then I really like experimenting with recipes from all over the world, by now you will have understood this from the many international recipes on my blog!
If you make any of my recipes, send me photos and I will publish them on my page with your name.
Approx. 40 kcal per roll
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 18 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Lion House Rolls
- 1 Packet of dry yeast or 12 grams of fresh yeast
- 85 ml Warm milk
- 25 g Sugar
- 40 g Softened butter
- 1 Medium egg
- 410 g Manitoba flour
- 2 teaspoons Salt
- 120 ml Warm water
- 20 g Butter
Preparation of Lion House Rolls
We can work the dough either in a mixer or by hand in a bowl, the important thing is to mix all the ingredients well.
In a bowl place the yeast, warm milk and water, sugar, butter and mix well.
Add an egg and flour a little at a time, add the salt, working well until all the flour is used.
Let the dough rise in a large bowl and let it rise for at least 2 hours or until doubled.
Once risen, transfer the dough to a work surface…
…..roll out to a sheet about 1/5 inch thick, cut the dough into 3 parts by measuring with a hand with the index finger and thumb in an “L” shape and that will be the height of the strips.
Then cut strips vertically about 3-4 fingers wide
each strip, we will stretch slightly with our hands and roll it up on itself to make our rolls.
We will form small rolls that we will let rise on a baking sheet covered with parchment paper until doubled.
Once risen, brush them with 20 grams of melted butter
bake at 392°F in a preheated oven for 13-15 minutes.
