Steakhouse Dinner Rolls Recipes

COPYCAT OUTBACK STEAKHOUSE ROLLS RECIPE

Steps:

• In a stand mixer (or in a large bowl), combine the warm water and yeast. Let sit for about 10 min.
• Once yeast has been proofed, add egg, butter, honey, molasses, baking cocoa, salt, brown sugar, all-purpose flour, and food coloring into the mixer and mix (or stir with a big wooden spoon for those without a mixer) for about 1 minute.
• Once combined, add 1 cup of whole wheat flour and mix on low. Gradually add another cup of the whole wheat flour.
• Continue mixing for 7-10 min adding a bit more whole wheat flour if necessary.
• Pull dough out and knead on a floured surface 4-5 times into a ball.
• Put dough in a bowl and let rise in a warm place, covered, for 60-90 min. or until the size has doubled.
• Punch the dough down and shape into 16 rolls.
• Place in a greased 9×13 pan and let rise for another hour.
• Bake at 350 degrees for 20 min (the tops of my rolls got a little hard. I would cover them the last 5-10 min next time)
• Brush the rolls with melted butter and dust with cornmeal.
• Lather in more butter and enjoy!
• Adapted from It's Always Autumn

STEAKHOUSE ROLLS

Steps:

• 1. Combine margarine and shortening with- sugar and beat until light
• 2. Add eggs slowly, blending well after each.
• 3. Dissolve yeast in lukewarm water until well blended. Make sure water is not too hot.
• 4. Sift together flour and salt
• 5. Add half the flour and half the mix to the sugar shortening mixture. Add the yeast
• 6. Add remainder of flour and milk making a soft dough.
• 7. Cover dough and let rest for 10 minutes. Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
• 8. Place dough in a lightly greased bowl big enough to hold dough when double in size, turning once to grease the surface of the dough.
• 9. Cover and let rise in a warm place until double in size. 2 0r 3 hrs.
• 10. Roll dough over from 4 sides to knead lightly. Let rise again until double in size. Remove from bowl and on floured surface, shape into 12 rolls.
• 11. Brush each roll with melted butter or margarine. Let rise in a very warm place for about 25 or 30 minutes until double in size. Do not over rise.
• 12. Bake in a 350 degree oven for 12 to 15 minutes until both tops and bottoms are golden brown. Remove from oven and brush top and bottoms with melted butter or margarine.

DINNER ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, softened butter, eggs, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Divide and shape each portion into 12 balls. Place rolls in 2 greased 13x9-in. baking pans. Cover with clean kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. , Bake until golden brown, 20-25 minutes. If desired, brush tops lightly with melted butter. Cool on wire racks. Serve warm.

STEAKHOUSE STYLE ROLLS RECIPE

Steps:

• Place the milk in a small saucepan over medium heat. When the milk starts to have small bubbles around the edges and begins to steam, remove it from the heat. Let the milk cool for about 20 minutes to lukewarm. Don't skip the cooling step or the overly hot milk will ruin your yeast.
• In a small bowl, take 3 tablespoons of the butter and microwave it for about 25 seconds or until it is melted. Stir the salt, butter, egg, and honey into the warm milk, beating them together.
• Place these ingredients in the bottom of the pan of your bread machine. Add the flour and yeast and set the machine to the dough cycle. Close your machine and let it go to work.
• After the bread machine completes its mixing cycle, you can let the dough rise in the pan in the machine for about an hour.
• After an hour, lightly grease a large baking sheet. Punch the dough down and roll it out to about a half-inch thickness on a lightly floured surface. Double the dough over on itself, folding it in half, gently sealing the edges together.
• Cut the dough into 18 equal squares, placing each square on the cookie sheet. Cover the rolls, letting them rise for about half an hour.
• Preheat the oven to 350 degrees. Bake the rolls for about 12 to 15 minutes until they are lightly golden brown. Melt the rest of the one tablespoon of butter and brush the tops of the baked rolls with butter before serving.
• Scald the milk on the stovetop by heating it in a small saucepan over medium heat. When the milk has bubbles around the edges and is steaming, it is hot enough. Remove the pot from the stove and let the milk cool to lukewarm.
• Melt the butter in the microwave for about 25 seconds. Add the melted butter, salt, egg, and honey to the cooled milk, stirring them together.
• Place the liquid ingredients in a large bowl. Add about 3 cups of the flour and stir the mixture until it starts to stick together and pull away from the sides of the bowl. You may have to add another half cup of flour. On a lightly floured surface, knead in the remaining flour, kneading the dough until it is smooth and elastic, about 5 to 10 minutes.
• Wipe the bread bowl out with a paper towel, and coat it with cooking oil. Place the dough ball into the bread bowl, rolling the dough ball around until the dough is fully coated with oil. Cover the bowl with a towel and let it rise for about an hour.
• Punch down the risen bowl and on a lightly floured surface, roll the dough out until it is about ½ inch thick. Double the layer of dough over on itself, sealing the edges.
• Lightly grease a large baking sheet and cut the dough into 18 squares. Place each square of dough on the prepared baking sheet, lightly cover them with a clean dish towel, and let them rise for about 30 minutes.
• Preheat the oven to 350 degrees and bake the rolls for 12 to 15 minutes or until they are golden brown on top. Brush with the remaining tablespoon of melted butter. Serve warm.

LOGAN'S ROADHOUSE BUTTERY DINNER ROLLS

Steps:

• Place 2 cups flour in a large mixing bowl.
• Add yeast, salt, sugar and dry milk.
• Set aside.
• In a mixing bowl, combine water and egg and stir to blend.
• Make a well in the center of the dry ingredients.
• Pour water mixture into well.
• Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
• Add 1/2 the melted butter and beat to incorporate.
• Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
• Cover bowl with plastic wrap.
• Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below.
• Allow batter to rise until doubled in bulk, about 1 hour.
• Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening.
• Punch down batter (batter will be extremely soft and sticky).
• Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next).
• Brush dough with 1/2 remaining melted butter.
• Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes.
• In preheated 400-degree oven, bake rolls on middle rack 16-18 minutes.
• Brush tops of cooked rolls with remaining melted butter.
• Serve immediately.