Skip to content

The BEST Lion House Rolls

These lion house rolls are hands-down my very favorite homemade roll recipe! Soft, fluffy and have a nice buttery taste. Perfect for the holidays or anytime you want an amazingly, delicious roll with dinner!

basket of lion house rolls
This post may contain affiliate links. Read disclosure policy.

My Favorite Homemade Rolls

Lion house rolls have to be one of my favorite things EVER. Have you had them? If you haven’t, you need to make them! Like NOW! Seriously put these on your list! You will thank me later… ahh, okay maybe you won’t. ;)

Imagine these homemade rolls fresh out of the oven and topped with melted butter and homemade strawberry jam. Holy cow! Words cannot describe the amazing taste! Each roll is super soft and fluffy with a nice buttery taste. Seriously, if I’m in charge of making rolls…this is my go to recipe! And they aren’t too difficult to make…promise!

shaping dough strips into lion house rolls

How to Shape Lion House Rolls

  1. Roll the dough out to make a long horizontal shape, similar to the picture above. Divide the dough in half horizontally.
  2. Make vertical cuts down the dough from one end to the other. This should make about 18 individual strips of dough that are 2-2.5 inches wide.
  3. Shape each roll individually by taking the dough strip with both hands and stretching it out vertically. Then flip the dough around from the bottom up, similar to how it’s done in this video.

TIP: You can also roll these up like crescent rolls (shown in the video) as well. All you need to do is roll half the dough into a circle and then cut like a pizza. Then roll from the outer edge in. So yummy either way :)

unbaked lion house rolls lined on baking sheet

How Do You Make Yeast Rolls Light and Fluffy?

The key to making light and fluffy homemade rolls is to proof the yeast, knead the dough and then let the dough rise. I like to roll my dough in a ball, place it in a large bowl and let it rise in a warm place until it doubles in size. Then I’ll roll the dough out and shape the rolls. I then let them rise in a warm place until they double in size (for about an hour). Then they are ready to stick in the oven and bake beautifully…super light and fluffy!

Storing + Reheating

These rolls will keep at room temperature in an airtight container or storage bag for about 2-3 days. To freeze, wrap them individually with foil and place in a storage bag in the freezer. They are best if reheated and eaten within about a month.

To reheat, keep the rolls wrapped in foil and bake at 350°F for about 10-15 minutes. Feel free to take the foil off within the last couple of minutes to brown the tops a little more.

lion house rolls on baking pan

Try Spreading These on Top

My FAVORITE way to enjoy these lion house rolls is warm and fresh out of the oven, with butter or one of these delicious spreads on top. It seriously doesn’t get any better that.

5 star review

“We LOVE these rolls. They are delicious. Easy to make and the best part is that you can freeze them and have hot rolls any night of the week.”

– Katie

Favorite Meals to Serve Alongside

These rolls taste amazing with just about anything, but here are a few of our favorite dinners to serve them with:

lion house rolls on pan

More Homemade Bread Recipes:

lion house rolls on pan

Lion House Roll Recipe

4.93 from 28 votes
These lion house rolls are hands-down my very favorite homemade roll recipe! Soft, fluffy and have a nice buttery taste. Perfect for the holidays or anytime you want an amazingly, delicious roll with dinner!
Prep Time: 30 mins
Cook Time: 15 mins
Let Rise: 1 hr
Total Time: 1 hr 45 mins
Servings: 24


  • 2 cups warm water (about 105°F)
  • 2/3 cup nonfat instant dry milk
  • 2 Tablespoons dry yeast
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 1/3 cup softened butter , more for top
  • 1 large egg
  • 5-6 cups bread or all-purpose flour , more or less as needed
  • oil


  • In a large bowl of an electric mixer, combine the water and milk powder and stir until the milk dissolves. Sprinkle the yeast on top, stir and then cover with plastic. Let it sit for 5 minutes, or until the yeast has started to proof. 
    yeast in glass bowl
  • Next add the sugar, salt, butter, egg and 2-3 cups of the flour. Using a mixer with a dough hook (can also stir with a dough whisk), mix on low speed. Then turn to medium speed and mix for 2 minutes. 
    yeast mixture in glass bowl
  • Stop the mixer and add 2 more cups of flour and then mix on low speed until the ingredients are wet. Then turn mixer on medium speed and mix for 2 minutes. Add approximately 1/2 cup of flour until the dough is soft and pulling away from the sides of the bowl. It should not be overly sticky or stiff. 
    mixing dough in glass bowl
  • Scrape the dough off the sides of the bowl and add 1 Tablespoon of vegetable oil around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil (this helps prevent the dough from drying out). Cover with plastic and allow to rise in a warm place until double in size (about 1 hour).
    dough in glass bowl
  • Sprinkle the counter with flour or use a baking mat and put the dough on top. Roll out into a large rectangle. Brush with slightly melted butter if desired. Then cut into desired shaped rolls. For the lion house shape, divide dough into two and then roll each piece into a rectangle. Then cut smaller rectangles about 2×4". Then roll the dough up and place the tail on the baking sheet.
    cutting dough on counter
  • Place on lightly greased baking pans. Let rise in a warm place until the rolls are double in size (about 45 minutes).
    lion house rolls
  • Bake at 350°F for 15 minutes or until the tops and bottoms are lightly browned. Brush with melted butter when taken out of the oven.
    lion house rolls on baking pan



Milk: You may substitute instant dry milk with regular milk, however use 2/3 cup less water. 
Make ahead: These rolls can be made ahead. Simply roll them out and cover with lightly greased plastic wrap and place the fridge instead of rising. Then take out of the fridge 1 1/2 hours before baking to rise. Then bake as directed.

Calories: 143kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 240mg | Potassium: 101mg | Sugar: 4g | Vitamin A: 165IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: bread
Cuisine: American
Author: Jamielyn Nye

Did you make this recipe? Don’t forget to give it a star rating below!

lion house rolls on baking sheet

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today