If you’ve ever had Lion House Rolls…you know how good they are! I like to make refrigerator rolls during the holidays because I can make them ahead of time and bake them when I’m ready. I’ve adapted my version of this recipe for Lion House rolls from the Lion House Recipes Cookbook.
Check out my post on How To Make Refrigerator Rolls for step-by-step photos plus tips and tricks for the best rolls ever.Print
Lion House Rolls
Easy, delicious Lion House Rolls that can be made ahead and refrigerated until ready to bake!
- Total Time: 5 hours 15 mins
- Yield: 2 dozen 1x
- 1 stick unsalted butter
- 1 cup milk
- 1/4 cup sugar
- 3 eggs
- 4 cups all-purpose flour (can use some bread flour)
- 1 Tbsp. instant SAF yeast
- 2 tsp. salt
- Place butter, sugar and milk in a large, glass, 4-cup measuring cup. Microwave for several minutes until the butter is almost all melted, the sugar is dissolved, and the mixture is very hot to the touch.
- In a large bowl, whisk the eggs well. Slowly drizzle the milk into the eggs while whisking continuously. The bowl and the eggs should be warm.
- In the bowl of an electric mixer, place the flour and yeast. Turn the mixer on low to evenly distribute the yeast. With the mixer running, add the liquids in a slow, steady stream. When all the liquid has been added, turn the mixer up to medium and let it run for 1 minute. Add the salt. Keep mixing for another three or so minutes, or until the dough starts to form strong webs as it mixes.
- Rub the inside of a very large bowl with oil. Place the finished dough in the bowl and cover with plastic wrap. Place dough in a warm, draft-free spot where it can rise. When the dough has doubled in size, sprinkle it with about 1 Tbsp. flour and punch it down.
- Refrigerate the dough until chilled. It can be kept overnight and up to 5 days.
- When you are ready to bake the rolls, sprinkle a little flour over a flat, clean surface.
- For crescent rolls, roll dough into a large circle and use a pizza cutter or knife to cut dough evenly into triangles. Start with the wide end and roll up the dough to form the crescent.
- Place rolls on a parchment lined jelly roll pan and brush with butter (if desired). Cover with a large disposable aluminum pan or a clean, plastic garbage bag and let rise until double in size. (The note in the Lion House Cookbook says they can even be left to rise for as many as 5 hours!)
- Bake at 375 degrees for about 10-15 minutes, or until the rolls are golden.
- Serve warm!
- Prep Time: 5 hours
- Cook Time: 15 mins
- Category: bread, rolls
OMG!! I showed the pictures of everything you make to the ladies at work and they are in disbelief!! I told them you didn’t get it from me … unfortunately! But at least you GOT it! You and your creations are simply amazing! You can’t believe how many ooohs and aahhs you received from here!
May I know what stand mixer are you using? Does if have a fold function?
I use a KitchenAid 6-quart pro mixer. It just has something like 8 speeds. I don’t know about a fold function…can you tell me more about what you mean by that so I can give a better answer?