Lion House rolls are a regional specialty made famous by Utah’s Lion House restaurant. Like the more well-known Parker House roll, these rolls are soft and rich with butter, except with its signature spiral that unravels into feathery layers. They make the perfect carb-laden pillow for sopping up all sorts of sauces and soups.


These rolls are made with an enriched dough—meaning in addition to flour, water, and yeast, this dough is enriched with egg, fat, and dairy.

In the case of these rolls, we use dry milk powder which is called for in almost all Lion House roll recipes we found in our research. In addition to the milk powder (aka powdered milk), there’s an egg and LOTS of butter in the dough brushed between the layers and brushed on top warm from the oven.

Adding fat in the form of butter and eggs helps keep the dough tender…

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