Whole Wheat Lion House Rolls
A lot of bloggers are really smart. And the really smart bloggers will plan ahead and schedule their posts (especially for holidays) ahead of time, so that they don’t have to be on their computer every single night posting new recipes.
Other bloggers may just say, ‘no one is going to be on the computer tonight, it’s Valentine’s Day! So I’m going to skip posting and go on a hot date instead.’
I think that’s pretty smart too.
Which kind of blogger am I? Well… I fall into the category of not-that-smart-of-a-blogger. Not only am I sitting here typing out a post on Valentine’s Day night (because it’s Utah food week and I can’t miss a single day and of course I didn’t plan ahead), but my daughter is up way past her bedtime, the house is a wreck, and hubs will be home in about an hour….
So I’m going to make this a quick one! Here’s what you need to know:
Lion House Rolls are pretty famous in Utah, especially in the SLC area. They are notoriously soft, delicious, and served with a side of raspberry butter or honey butter (I could eat both with a spoon). I particularly like their whole wheat rolls, and usually buy a bag when I’m in town.
Whole Wheat bread is infamously difficult to make soft and super praiseworthy, so I found this KSL video clip (interviewing a Lion House baker) to be extremely helpful! She gives some great tips, and I highly recommend watching it (it’s super short) before making this recipe. She does a great job of showing what the dough should look like in it’s various phases.
Serve these Whole Wheat Lion House Rolls warm with honey butter, and you’ll be in heaven!
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