Steakhouse 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

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!

STEAK AND CHEESE EGG ROLLS

Steps:

• Cook and stir half of the shaved steak in a large skillet over medium heat until browned, 3 to 5 minutes. Transfer to a plate. Repeat with remaining steak. Drain juices from the steak; cut into small pieces.
• Combine steak, American cheese, green bell pepper, red bell pepper, and yellow bell pepper in a bowl. Season with salt and pepper.
• Lay 1 egg roll wrapper on a flat surface in the shape of a diamond. Place a large spoonful of the steak mixture in the center. Fold the bottom corner and opposing sides over the steak mixture; roll up wrapper towards the top corner. Repeat with remaining egg roll wrappers and steak mixture.
• Heat oil in a deep-fryer or large saucepan. Place a few egg rolls in the hot oil, seam-side down. Fry, turning occasionally, until golden brown, 2 to 3 minutes. Repeat with remaining rolls.

STEAKHOUSE BLACK BREAD

Steps:

• Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
• Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
• Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

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.

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.

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.

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.

LONGHORN STEAKHOUSE BREAD

Steps:

• Mix 3/4 cup wheat flour, 3/4 cup all-purpose flour, sugar, salt, and yeast in a bowl.
• Mix in butter and honey.
• Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes.
• Add remaining flour until your dough is no longer sticky.
• Knead in the mixed grains.
• Knead for about 10 minutes until elastic and smooth.
• Set dough in a warm spot for about about 60-90 minutes.
• Divide dough in half and roll each half into a 7 inch x 5 inch rectangle.
• Roll up tightly starting at the wide side and pinch the seam.
• Let dough rise until doubled
• Preheat oven to 375 degrees.
• Make 3-4 slits in the top of each loaf of bread.
• Bake for 25-35 minutes.
• Remove bread and brush each loaf with egg white + water mixture.
• Place back in the oven and bake for about 10-15 minutes.

CRISPY COUNTRY FRIED STEAK ROLL RECIPE BY TASTY

Steps:

• In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt, and pepper. Stir until softened, 3-4 minutes.
• Add the spinach and stir until wilted down. Remove the pan from the heat.
• Season the steak on all sides with salt, pepper, garlic powder, and paprika. Lay a piece of parchment paper over the cubed steak. Using a meat mallet or rolling pin, pound the steak until ¼-inch (6-mm) in thickness.
• Remove the parchment paper. Lay the slices on Monterey Jack evenly over the cube steak. Add the sauteed spinach mixture over the cheese.
• Gently roll up the steak, making sure to keep it as tightly wrapped as possible. Place the steak log on a sheet of plastic wrap. Wrap the steak up, tightly securing each side.
• Refrigerate the steak for 1 hour.
• Place the flour, eggs, and panko in three separate shallow dishes.
• Gently unwrap the steak roll from the plastic wrap. Dip it into the flour, dusting off any excess. Dip the steak roll into the eggs, into the panko, and then back into the eggs, and back into the panko.
• Preheat oven to 325˚F (160˚C).
• Fill a pot with tall sides with one inch (2 cm) of oil and heat to 350˚F (180˚C).
• Gently place the steak roll into the oil, and fry until golden brown, about 2-3 minutes.
• Gently turn the steak over with tongs, and fry until the other side is golden brown, about 2 minutes.
• Transfer the steak roll to a baking sheet.
• Bake for 25-30 minutes.
• To a small pot on medium heat melt the butter, add garlic and the flour, mix the ingredients together until a loose paste forms and cook this mixture on low until it starts to darken just a bit, about 5 minutes.
• Add in the milk, salt, nutmeg, pepper, and whisk until smooth. Let the gravy come to a simmer, then take off the heat.
• Once the steak Rolls are finished. rest at room temperature for at least 10 minutes. Slice into four to six slices.
• Serve with mashed potatoes, green beans, carrots, corn and peppercorn gravy.
• Enjoy!