Favoreats LLC

GET — On the App Store


Lion House Rolls

Deborah, Taste and Tell
  • 170 minutes
  • Serves 2


2 cups

warm water

2/3 cup

nonfat instant dry milk

2 tbsp

active dry yeast

1/4 cup


2 tsp


1/3 cup

butter, softened



5 cups

flour (you can use all-purpose or bread flour)

3 tbsp

butter, melted, plus softened butter for brushing on top after the rolls are baked


  • Chef’s tip:

    To freeze shaped rolls for later use, simply double the amount of yeast used when making dough. After the first rise, shape rolls but do not allow to rise again. Place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag, and seal. Rolls may be frozen for 3 weeks.

    When ready to use, place frozen rolls on greased or parchment-lined baking sheet, all facing the same direction. Cover lightly with plastic wrap and let thaw and rise until doubled in size, 4 to 5 hours. Bake as above.

    Dianne Rodriguez • 2019-04-19