If you’ve ever been to the Lion House in Salt Lake City, you will know them for their famous rolls and orange rolls. They’re light and fluffy and oh so delicious!
I recently got a copy of Dining with the Prophets: Historic Recipes from the Lion House. As I looked through the book there were some really fun recipes! They have each of the prophet’s favorite dish, pioneer recipes, and the Lion House signature recipes.
This is a fun cookbook with a lot of older traditional pioneer recipes like fig pudding, raisin cake, beef pie, sweet and sour cabbage slaw, etc. My favorite recipes are the Lion House recipes like the orange rolls, cranberry nut bread, chicken salad croissants, chili, and chowder.
I made the orange rolls for my family and they loved them! Then I sent the extra to work with my husband and his coworkers loved them too and told him that anytime I wanted to send them more, they would love it. 🙂 Here’s the recipe straight from the cookbook! (I was given permission. 😉 )
Lion House Orange Rolls
First you start with their dinner roll recipe:
2 cups warm water
2/3 cup nonfat dry milk
2 Tbsp active dry yeast
1/4 cup sugar
1/3 plus 1/2 cup butter, margarine, or shortening, divided
4 1/2 to 5 cups all-purpose flour, divided
1 Tbsp vegetable oil
Combine water and dry milk powder in large bowl of an electric mixer, stirring until milk dissolves. Add yeast and then sugar, salt, 1/3 cup butter (softened), egg, and 2 cups of flour. Mix on low speed until ingredients are wet and then increase the mixer speed to medium and mix for 2 minutes. Add 2 cups of flour; mix on low speed until ingredients are wet and then 2 minutes at medium speed (dough will be getting stiff). Add the remaining flour, 1/2 cup at a time until dough is soft and not overly sticky, and not stiff. You may not need all the flour, but I found that I needed 5 1/4 cups.
Remove dough off sides of bowl and pour oil on all sides of the bowl. Turn dough over in the bowl so it is covered with oil. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1.5 hours. (I actually found it doubled much quicker than that!)
1/2 cup butter, melted
Zest of 2 oranges
On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick. Brush the dough with the orange butter (use about half of it) and sprinkle 1/4 cup sugar on top. With pizza cutter (or a pastry cutter), cut 3 1/2 inch strips on long side of rectangle. Starting at short side of rectangle, cut 2 inch strips of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet with cut edge flat on the baking sheet. Allow to rise until double in size. Bake at 375 degrees 12 to 15 minutes, until golden brown. Remove from the oven and brush with the remaining orange butter. Allow to cool about 10 to 15 minutes, drizzle with icing.
1 1/2 cups powdered sugar
2 Tbsp orange juice, squeezed from zested oranges
2 to 4 Tbsp heavy cream, or 2 Tbsp half-and-half
Place powdered sugar and orange juice in a bowl. Add half the amount of heavy cream. With a spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. For extra orange flavor, add 1 to 2 teaspoons of orange zest. Frost the rolls and serve!
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