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Nutrition Facts
Serving Size 1 (27g) Recipe makes 30 servings The following items or measurements are not included below: potato water
Calories 85
Calories from Fat 27		(32%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 142mg		5%
Potassium 42mg		1%
Total Carbohydrate 12.6g		4%
	Dietary Fiber 0.5g	1%
	Sugars 1.8g
Protein 1.9g		3%
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Lion House Potato Rolls

Recipe #301391 | 25 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mom to Many
Apr 30, 2008

This is an original recipe from the Lion House in SLC, Utah. This lovely house is a landmark in Salt Lake City and is known as one of Brigham Young's homes. A dear woman by the name of Angie Earl was in charge of the food at the Lion House. This recipe is from an original copy of the Lion house recipes cook book. It is copyrighted 1947. Note: 2 1/2 tsp of dry active yeast will substitue for the yeast cake.

SERVES 30 , 30 Rolls (change servings and units)

Ingredients

1 fresh yeast cake
1 cup potato water
1 cup mashed potatoes
1/4 cup sugar
1 1/2 teaspoons salt
6 tablespoons vegetable shortening
2 large eggs
3 cups all-purpose flour

Directions

1
Combine the first 4 ingredients in a mixing bowl and allow them to stand for1 hour. Be sure to cool the potato water first.
2
After an hour add the next 4 ingredients. Add enough extra flour to make a soft dough. Melt the shortening before adding it and do not add it while it is hot. Beat the eggs well before adding. Sift the flour.
3
Roll 1/4" thick, spread with creamed butter. Cut with a small biscuit cutter. Place 2 with buttered sides together into a well greased muffin pan.
4
Let stand 45 minutes and bake at 400°F for 25 minutes.
5
Makes 30 rolls.