Friday, November 30, 2012

Two Amazing Roll Recipes

I had a friend ask me for my roll recipe, since my son was bragging to her at church about how amazing our (second) Thanksgiving feast was. And it really was. I have some truly amazing recipes for turkey, pie and squash, plus a knack for seriously awesome mashed potatoes, and my friends Stovetop and... um... Packet Gravy come to play, too, and it's just so delicious... I make almost everything else from scratch (and I could do gravy scratch, as well, but I like it to be done when the turkey comes out of the oven, not just beginning. But I digress). As I was saying, I make almost everything from scratch, including rolls, which, when I'm really lucky, go in the oven when the turkey comes out. The turkey rests for 15 minutes, while the rolls bake and Voila! everything hits the table at the same time. It's magic. When it works out...

So here they are. My two favorite, tried and true white roll recipes. The first is the famous "Lion House" rolls, which we don't shape like they do. In fact ours are usually somewhat lumpy because of all the helpers forming them with me, but I don't complain. I prefer the help.(Sorry, no pics this time. I kind of get busy baking and forget to break out the camera!)

The second is from a church cookbook our ward put together about 7 years ago, and I don't know the origin of the recipe beyond my friend, Ramona, who shared it. So we'll call them Ramona's Rolls. For the record, I let my Kitchenaid do all the mixing and kneading. If you don't have a mixer, you'll have to do it by hand, but it can be done! I didn't always have a mixer and I have always made yummy food from scratch. Good luck, happy baking and enjoy!

Lion House Rolls


    • 2 cups warm water ( 110 to 115 degrees)
    • 2 tablespoons dry yeast
    • 2 teaspoons salt
    • 1 eggs
    • 2/3 cup nonfat dry milk powder ( instant or non-instant)
    • 1/4 cup sugar
    • 1/3 cup butter or 1/3 cup shortening
    • 5 -5 1/2 cups all-purpose flour or 5 -5 1/2 cups bread flour


In large bowl of electric mixer, combine water and milk powder, stir until dissolved.

  1. Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
  2. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
  3. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
  4. Add about ½ cup flour and mix again, by hand or mixer.
  5. Dough should be soft, not overly sticky, and not stiff.
  6. (It is not necessary to use the entire amount of flour.)
  7. Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
  8. Cover with plastic wrap and allow to rise in warm place until double in size.
  9. (Note- I just sprayed a clean large bowl with cooking spray and put my ball of dough in there, turning to cover the dough with the spray.).
  10. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
  11. Roll out and cut rolls in desired shape and size.
  12. Place on greased (or parchment lined) baking pans.
  13. Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
  14. Bake at 375 for 15 to 20 minutes or until browned.
  15. Brush with melted butter while hot.

Ramona's Rolls


    • 1 cup warm water 
    • 1/4 cup sugar
    • 2 tablespoons dry yeast
    • 1 cup warm water
    • 1 egg, beaten
    • 1/3 cup canola oil
    • Flour


Mix water, sugar and yeast until dissolved. Then add the rest of the ingredients, mixing flour until mixture is only slightly sticky (about 5-6 cups). Knead until smooth, adding flour as needed. Let raise until double. Then shape into balls on greased cookie sheet. Cover and let raise until double. Bake at 400 for 15 minutes. Then lightly glaze with butter. These rolls are good all whole wheat, half and half or all white. Makes 24
This is a photo of one of our Ramona's Rolls with the Scrumptious Vegetable Soup I made a couple of weeks ago. YUM!


Amberleah said...

I was just wondering if I could find a good roll recipe to go with the soup I just put in the crock pot. Yeah! Score for me! ;-)

Amberleah said...

Does the Ramona recipe really need water 3 times and yeast twice?

Steph said...

Good catch- NO! That's a typo. I am fixing it right now. Thanks!!