We’ve always been captivated by Lion House Recipes the beloved classics from Salt Lake City’s historic Lion House. Originating in the 1800s these dishes embody comforting home-style cooking that warms our hearts and tables.
What we love most is how they blend simple ingredients with rich flavors passed down through generations. Today we’ll explore one of these timeless gems so you can bring a piece of that tradition into your own kitchen.
Ingredients
In our exploration of classic Lion House Recipes, we focus on the simple yet flavorful ingredients that make dishes like our Lion House Rolls a timeless favorite. These components, drawn from traditional home-style cooking, deliver the rich, comforting taste passed down through generations.
We organize the ingredients below in the order they are typically used, with prep specifics noted for accuracy:
- Active dry yeast: 2 tablespoons, proofed in warm water (about 110°F) to activate.
- Warm water: ½ cup, used to dissolve the yeast for a foamy base.
- Milk: 1 ½ cups, warmed to ensure it blends smoothly with other wet ingredients.
- Granulated sugar: ½ cup, added to feed the yeast and enhance sweetness.
- Shortening: ⅓ cup, melted to incorporate airiness into the dough.
- Salt: 2 teaspoons, for balancing flavors and enhancing the overall taste.
- Large eggs: 2, beaten to add richness and structure.
- All-purpose flour: 4 ½ to 5 cups, sifted and measured to achieve the perfect dough consistency.
This selection highlights the straightforward appeal of Lion House Recipes, where quality ingredients create enduring, sensory delights—from the soft, buttery texture to the inviting aroma that fills the kitchen.
Instructions
We gather our simple yet flavorful ingredients for Lion House Rolls and now guide you through the process step by step to create soft, golden rolls that embody comforting home-style traditions. Our detailed instructions ensure you achieve that signature rich texture and irresistible aroma every time.
Prep
In this stage, we focus on preparing the dough, activating the yeast, and mixing everything to perfection. Begin by proofing the yeast: In a large bowl, dissolve 2 1/4 teaspoons of active dry yeast in 1/2 cup of warm water (around 110°F) and let it sit for 5-10 minutes until it becomes frothy—this step ensures a light, airy rise.
Next, in a saucepan over medium heat, warm 1/2 cup of milk until it’s just hot but not boiling, then stir in 1/4 cup of granulated sugar, 1/4 cup of shortening, and 1 teaspoon of salt until fully dissolved. Allow this mixture to cool to lukewarm before beating in 1 large egg to avoid cooking it.
Combine the yeast mixture with the milk mixture in a stand mixer bowl. Gradually add 4 cups of all-purpose flour, one cup at a time, using the dough hook on low speed. Knead the dough for about 5 minutes until it’s smooth and elastic, forming a soft ball that pulls away from the sides—this is where the magic begins, as the dough develops its signature texture.
Cook
Here, we handle the rising and baking to transform the dough into warm, fluffy rolls with that classic Lion House appeal. First, place the prepared dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours until it doubles in size—the dough should feel light and springy when gently pressed.
Once risen, punch down the dough to release air bubbles, then roll it out on a floured surface to about 1/2-inch thickness. Cut into circles using a 2-inch biscuit cutter and fold each circle in half to form classic crescent shapes. Arrange these on greased baking sheets, cover again, and let them rise for another 30-45 minutes until puffy.
Preheat your oven to 400°F. Bake the rolls for 10-12 minutes until they’re golden brown and emit a warm, inviting aroma that signals they’re ready—watch closely to avoid over-browning for that perfect, soft interior.
Assemble
Finally, we assemble the rolls for serving, ensuring they look as delightful as they taste. After baking, immediately brush the hot rolls with 2 tablespoons of melted butter to enhance their glossy finish and add a rich, savory flavor that makes them irresistible.
Transfer the rolls to a wire rack to cool for 5 minutes, then arrange them in a basket or on a platter. For an extra touch, sprinkle with a pinch of flaky salt if desired, creating a beautiful presentation that complements any meal and keeps the Lion House tradition alive in your kitchen.
Equipment Needed
To bring our Lion House Rolls to life, we rely on a few essential tools that streamline the process and ensure perfect results every time. Below, we’ve organized the equipment by the stages of preparation, making it easy to follow along from proofing the yeast to baking the rolls.
Mixing and Dough Preparation Tools
- Large mixing bowl: For combining the yeast mixture and dry ingredients; opt for a glass or stainless steel bowl that holds at least 4 quarts.
- Measuring cups and spoons: Accurate measurements are key—use a 1-cup measuring cup for liquids like milk and warm water, and a set of measuring spoons for precise additions of sugar and salt.
- Saucepan: A 2-quart saucepan works best for warming the milk; ensure it has a heatproof handle for safety.
- Stand mixer with dough hook: If available, this speeds up kneading; otherwise, a sturdy wooden spoon or your hands will do for a hands-on approach.
Rising and Shaping Tools
- Plastic wrap or clean kitchen towel: To cover the dough while it rises, promoting that light, airy texture we love in Lion House Rolls.
- Rolling pin: Essential for rolling out the dough evenly before shaping into crescents.
- Pastry brush: For applying melted butter to the rolls post-baking, giving them that glossy, irresistible finish.
Baking and Finishing Tools
- Baking sheet or tray: A standard half-sheet pan (18×13 inches) lined with parchment paper prevents sticking and ensures even browning.
- Oven thermometer: While not always necessary, this helps verify your oven is at the precise 375°F for optimal baking—here’s a quick comparison in the table below for common oven variances:
| Oven Type | Ideal Temperature for Lion House Rolls | Common Variance |
|---|---|---|
| Conventional Oven | 375°F | +25°F adjustment if inconsistent |
| Convection Oven | 350°F | More even heat, reducing bake time by 5-10 minutes |
With these tools ready, we’re set to move seamlessly from mixing to serving our warm, golden Lion House Rolls.
Make-Ahead Instructions
One of the joys of our Lion House Rolls is their flexibility for busy schedules, allowing us to prepare them in advance without sacrificing that signature fluffy texture and buttery aroma. By following these steps, we ensure the rolls rise perfectly and deliver comforting warmth when we’re ready to bake.
Preparing the Dough Ahead
To make the dough in advance, we start right after mixing and kneading. This method keeps the yeast active while preserving the dough’s rich flavor.
- After kneading the dough until smooth and elastic, shape it into a ball and place it in a lightly oiled bowl.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel to prevent drying.
- Refrigerate the dough for up to 24 hours. This slow, cold rise enhances the depth of flavor, developing a more complex taste that elevates the rolls beyond the fresh-baked version.
Freezing Shaped Rolls
For longer storage, we can shape the rolls ahead and freeze them, making it easy to enjoy fresh-baked goodness on demand.
- Once the dough has risen and doubled in size, punch it down and roll it out as instructed.
- Cut and shape the rolls into crescents, then place them on a parchment-lined baking sheet without letting them touch.
- Freeze the shaped rolls on the sheet for about 1 hour until firm, then transfer them to a freezer-safe bag or container. They can be stored for up to 1 month, maintaining their light, airy structure and inviting scent of yeast and butter.
Thawing and Baking
When it’s time to bake, we thaw and proceed with minimal effort, ensuring the rolls emerge golden brown and irresistibly soft.
| Step | Thawing Time | Baking Instructions |
|---|---|---|
| Thaw shaped rolls | 1-2 hours at room temperature or overnight in the refrigerator | Preheat the oven to 375°F (190°C) and let rolls come to room temperature for even baking. |
| Proof after thawing | 30-45 minutes until puffy | Brush with melted butter, then bake for 15-20 minutes until golden. |
By planning ahead with these techniques, we maximize the convenience of Lion House Rolls while preserving their hearty, homemade appeal.
Conclusion
We’ve cherished sharing the timeless charm of Lion House Recipes and how they’ve brought comfort to kitchens for years. These rolls remind us of simple joys and family traditions that endure.
As we wrap up, we’re confident you’ll find joy in baking them yourself, creating your own heartfelt moments. Let’s carry this legacy forward in our daily lives.
Frequently Asked Questions
What are Lion House Recipes?
Lion House Recipes are cherished home-style dishes from Salt Lake City, dating back to the 1800s. They feature simple ingredients and rich flavors passed down through generations, offering comforting, traditional cooking. These recipes, like the famous rolls, embody warmth and nostalgia, making them a staple for family gatherings.
What ingredients are needed for Lion House Rolls?
The key ingredients for Lion House Rolls include active dry yeast, warm water, milk, granulated sugar, shortening, salt, large eggs, and all-purpose flour. These straightforward items combine to create soft, flavorful rolls with a rich taste and inviting aroma, highlighting the essence of classic home baking.
How do you prepare Lion House Rolls step by step?
Start by proofing yeast in warm water. Mix warmed milk with sugar, shortening, salt, and eggs, then combine with the yeast mixture. Gradually add flour and knead the dough. Let it rise until doubled, shape into rolls, and bake at the recommended temperature until golden brown. Finish with melted butter for a glossy touch.
What equipment is required to make Lion House Rolls?
You’ll need a large mixing bowl, measuring cups and spoons, a saucepan, and a stand mixer for dough preparation. For rising and shaping, use plastic wrap, a rolling pin, and a pastry brush. Baking requires a parchment-lined baking sheet and an oven thermometer to ensure even results and optimal temperatures.
Can I make Lion House Rolls ahead of time?
Yes, prepare the dough and refrigerate it for up to 24 hours to enhance flavor. You can also shape the rolls and freeze them for longer storage. Thaw in the fridge overnight, then bake as directed for fresh, soft rolls. This method adds convenience without sacrificing taste or texture.
How should I store and serve Lion House Rolls?
Store baked rolls in an airtight container at room temperature for up to 2 days, or freeze for up to a month. To serve, warm them in the oven and brush with melted butter. Present in a basket with a sprinkle of flaky salt for an appealing, homemade touch that enhances any meal.