These rolls are to die for. It is hard to imagine anything more delicious. Now you could cheat and swing by any Deseret Book and buy a package of "real" Lion House Rolls, but nothing beats fresh from the oven!
Lion House Rolls
(this recipe may not be exact from their cookbook, but it's close enough!)
2 tablespoons yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
5-6 cups of all purpose flour (King Arthur is the best)
Combine yeast, warm water and sugar in mixing bowl and cover until yeast is frothy, about 2-3 minutes. Stir in butter, egg and salt. Add flour, one cup at a time until soft dough forms and begins to pull away from the side of the bowl. (I use a Bosch, but you could also mix with a spoon and knead by hand). Dough should be very soft but not sticky.
Cover and let rise in a warm place until double in size.
The true Lion House roll shaping technique can be found here. I prefer just rolling them in small balls and placing two together in a greased muffin tin, or rolling large balls side by side in a greased baking pan.
Whatever shaping method you use, let rolls rise in warm spot until double in size. Bake in preheated 375 degree oven for 15-20 minutes.
Makes about 2 dozen fluffy pillows of dough.
*This dough is also fabulous for making sweet rolls!
