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!
- 2 tsp active dry yeast
- 1 1/2 cups warm water
- 1/2 cup quick rolled oats
- 2 TBSP molasses
- 3 TBSP dry milk
- 1/2 cup all purpose flour
- 3 1/4 cups whole wheat flour
- 3 TBSP shortening
- 3/4 tsp salt
- Sprinkle the yeast over the warm water in a small bowl or cup. Pour the molasses over the yeast (this should sink the yeast). Let it proof for a few minutes (it should become foamy).
- Meanwhile, mix together the oats, dry milk, all purpose flour, wheat flour, and salt. Set aside.
- Pour the yeast mixture into a larger bowl with shortening.
- Add the flour a little bit at a time and mix together (the shortening will eventually mix in well). Refer to the video mentioned in the post-- you may not use all of the dry ingredients (I had about 1/4 cup remaining when I felt like my dough was perfect). Knead for about 5 minutes in the bowl.
- Grease the bowl and cover. Let rise until doubled in a warm place (I place my bowl on a heating pad to speed this up).
- On a greased surface, use your hands to pat dough out into a rectangle. Cut into 8 strips using a pizza cutter.
- Roll each of the strips and place each roll into a 9x9 or 8x8 greased baking dish.
- Bake at 350ºF for 18-20 minutes until tops are barely golden brown.
- Remove and brush with butter before serving. Store in an airtight container for up to 2 days (storing them will actually further soften the outside of the rolls).