Steakhouse Rolls Recipes

OUTBACK STEAKHOUSE BREAD

Steps:

• In the bowl of a stand mixture, dissolve the yeast and 1 Tbsp of sugar in warm water until mixture gets foamy.
• Whisk in the honey, brown sugar, egg and molasses.
• Sift in the remaining dry ingredients and knead 10 min over low speed.
• Divide the dough into 2 equal parts. Cut each part into 6 equal pieces and form 6-7" long narrow rolls.
• Dredge each roll into some cornmeal and then transfer each roll onto a well-greased pan. Allow dough to proof until doubled in size (approx. 45 min-1 hr in a warm place.)
• Bake in a pre-heated 380°F oven for 15 minutes.

STEAKHOUSE DINNER ROLLS

Steps:

• Add lukewarm water to a stand mixer's large mixing bowl. Add yeast and sugar and mix well with a knife. Allow the yeast to proof for 20 minutes, or until the yeast mixture is foamy and raised.
• Add flour, salt, egg, and the 2 tablespoons of softened butter and mix with a dough hook on low speed until all is combined and the dough comes together.Increase speed to medium and beat for 5 minutes.
• Lightly oil a large mixing bowl with the vegetable oil and set aside. Using a silicone spatula scrape the dough from the hook and mixing bowl and place the dough in the prepared large bowl. The dough will be very sticky, but not slack. Cover the bowl with plastic wrap and allow dough to rise until double, about 1 hour.
• While dough is rising, heat the butter in a small ramekin on low power (2) in a microwave for 1 minute or until melted. Add honey and stir well.
• Gently punch down the dough. Stretch and pat the dough into a rectangle. Using a pastry cutter or a knife, divide the dough into 24 equal-sized pieces about 1 ounce each. Take each piece in hand and pinch the corners of the dough under each piece. Shape into a ball by continuing to roll the edges under and smoothing the dough until a round ball is achieved.
• Place the shaped rolls in a parchment-lined 13 x 9 x 2" baking pan. Cover pan with plastic wrap and let rolls rise until doubled in size, about 1 hour.
• Preheat the oven to 350°F and brush the rolls with half of the butter mixture and sprinkle them with the flaked sea salt. Recover rolls with plastic wrap and let rolls continue to rise until the tops of the rolls are as tall as the height of the baking pan.
• Remove the plastic wrap from the pan and bake the rolls for 15 to 18 minutes or until lightly golden brown. Remove rolls from the oven and drizzle rolls with the remaining butter mixture and cool slightly.

STUFFED STEAK ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

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.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

STEAK ROLLS

Steps:

• Pound steak to 1/3 inch thick.
• Cut into 6 pieces.
• Mix the next 8 ingredients.
• Put 1/4 cup on each piece of steak.
• Roll up and secure with toothpick.
• Roll in flour.
• In large skillet, heat oil, brown rolls.
• Mix soup and water.
• Pour over rolls.
• Cover and simmer for about 2 hours, until tender.