Homemade Steakhouse Dinner Rolls are better than the rolls at your favorite steakhouse. Sweet, salty, buttery, and so easy to make!
What makes this easy dinner roll recipe so special is how simple it is to make. With a few pantry staples and a little rise time, you'll have golden, bakery-style rolls that taste like they came straight from your favorite steakhouse. Whether you serve them with a juicy steak, a comforting Sunday roast, or simply enjoy them warm with butter, these homemade rolls prove that fresh, made-from-scratch bread really is the best.
🔍 Quick Look: Steakhouse Dinner Rolls Recipe
- Ready in: 3 Hours and 8 Minutes
- Servings: 24
- Calories: ~97 kcal per serving
- Main Ingredients: All-purpose flour, active dry yeast, sugar, butter, egg, honey, and flaked sea salt
- Elements of Taste: Sweet, Salty, and Fluffy
- Cook Method: Bake
- Difficulty: Easy, perfect for bakers of all levels.
- Why You'll Love It: Golden, flavorful dinner rolls are fluffy and topped with a sweet honey butter and a sprinkling of flaky salt - the perfect bread for any steak dinner, Sunday supper, or special celebration.
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Jump to:
- 🔍 Quick Look: Steakhouse Dinner Rolls Recipe
- Why You'll Love These Steakhouse Dinner Rolls
- Why These Are The Best Steakhouse Dinner Rolls!
- Ingredient Notes
- How to Proof Yeast
- How to Make Steakhouse Dinner Rolls
- My Top Tip
- Make-Ahead, Storage, & Reheating Instructions
- More Bread Recipes & Ideas You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love These Steakhouse Dinner Rolls
- Sweet and Salty Flavor
- Super Simple Method
- No Kneading by Hand
- Most of the Time is Hands Off - Waiting for the Dough to Rise
- Rolls Can Be Made in Advance and Baked Later
Why These Are The Best Steakhouse Dinner Rolls!
My husband and I once tried a local steakhouse that everyone raved about. We went early to beat the crowd and were quickly seated with a basket of warm, buttery rolls. They smelled heavenly-like homemade bread fresh from the oven. But when I reached for one, I knew something was off. The rolls were flat and carried a faint smell of alcohol… they'd been over-proofed!
That's when I thought, "I make better rolls at home!" And honestly, I do. These Steakhouse Dinner Rolls are soft, tall, and buttery with just the right touch of sweetness and salt. My friend Kathy insists I should call them Foolproof Rolls because they turn out perfectly every single time.
The best part? The dough is incredibly versatile-it's the same one I use for white sandwich bread and garlic knots. So, once you learn this one recipe for the dough, you can make lots of other types of rolls and bread.
Yes, it takes a little time for the dough to rise, because to get great flavor, bread dough must rise a few times. But most of that time is hands-off. With just a bit of planning and a few pantry staples, you can bake these tender, bakery-style rolls any day of the week. 😊
So, Let's Cook!
Ingredient Notes
As you see, all of the ingredients are ones you are likely to have on hand. There are two types of salt used. Fine sea salt or table salt is used in the dough and flaked sea salt is sprinkled on the surface of the rolls. This particular dough is enriched with egg and butter and the rolls are brushed with a mixture of butter and honey, then sprinkled with flaked sea salt.
- Warm Water - The right amount of water gives this dough a slightly sticky texture ,which makes fluffy rolls.
- Active Dry Yeast - Yeast gives flavor and leavens the dough. Check out my leavening chart for bakers for quick information on leavening and yeast.
- White Granulated Sugar - Not only does sugar add a slight sweetness to the dough but it is essential for yeast to grow and thrive. Simply use white granulated cane sugar.
- All-Purpose Flour - All-purpose flour is all you need for this recipe. You do not need bread flour.
- Plain Salt - Salt adds flavor to the rolls. I use two types of salt in this recipe: plain table salt for the dough and flaked sea salt (see below) for topping the rolls.
- Large Egg - Egg is essential to making an enriched dough. It adds protein structure to the dough.
- Salted Butter - Adding butter to the dough ingredients makes an "enriched dough" that is soft and tender. You will also need butter to make the honey butter topping.
- Honey - Honey is needed for the honey butter topping which will add to the buttery slightly sweet flavor of the roll.
- Flaked Sea Salt - Large flakes of sea salt are amazing when paired with slightly sweet Honey Butter.
- Neutral Cooking Oil - You will need a small amount of vegetable oil to oil the bowl in which the dough rises. I prefer to use safflower oil but you can use any neutral-flavored oil.
Please see the recipe card for the exact quantities.
How to Proof Yeast
The most important step in bread making is making sure your yeast is strong and activated. In this recipe, you prove that the yeast is good by starting with "proofing" the yeast.
Begin by mixing warm water, yeast, and sugar together in a bowl. Stir well to dissolve the yeast. Then allow the yeast to activate and grow, which will take about 20 minutes.
Here you can see the mixture has risen in the bowl and has become very spongy. The yeast is now fully activated and ready to be used.
How to Make Steakhouse Dinner Rolls
Make the Honey Butter
Heat butter in a small ramekin on low power (2) in a microwave for 1 minute or until melted. Add the honey and stir well. Set the Honey Butter aside for later.
Make the Dough
Step 1 - Proof the Yeast. 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.
Step 2 - Make the Dough. Add flour, salt, egg, and the 2 tablespoons of softened butter and mix with a dough hook or paddle attachment on low speed until all is combined and the dough comes together.
Increase speed to medium and beat for 5 minutes.
Step 3 - Let the Dough Rise. 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 the dough to rise until double, about 1 hour.
Shape the Rolls
Step 4 - Punch Down and Shape the Rolls. 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.
Step 5 - Prepare Baking Pan and 2nd Rise. Place the shaped rolls in a parchment-lined 13 x 9 x 2" baking pan.
Cover the pan with plastic wrap.
{SPECIAL NOTE: You can refrigerate the rolls at this point, up to overnight, and then finish them later.}
Let the rolls rise until doubled in size, about 1 hour.
Step 6 - Honey Butter, Flaked Sea Salt, and 3rd Rise: Preheat the oven to 350°F (177 °C) and brush the rolls with half of the honey butter, then sprinkle them with the flaked sea salt.
Recover the rolls with plastic wrap and let the rolls continue to rise until the tops of the rolls are as tall as the height of the baking pan.
Bake!
Step 7 - Bake. Remove the plastic wrap from the pan and bake these Steakhouse Dinner Rolls for 15 to 18 minutes or until lightly golden brown.
The rolls are now golden brown and smell heavenly! Give them a drizzling of the remaining honey butter and serve them in the pan or in your favorite bread basket or bowl.
Cover them with a cloth napkin or kitchen towel to keep the rolls warm and cozy during dinner.
These Steakhouse Dinner Rolls are amazing with or without additional butter on the side... and I guarantee you can't eat just one!
My Top Tip
♡ Your mixer does the work of kneading the dough. As the dough is kneaded with the dough hook or paddle, it will stretch and relax. This is a sign that the dough is correctly made.
Make-Ahead, Storage, & Reheating Instructions
- Make Ahead: You can refrigerate the dough after Step 5, after the rolls have been formed and placed in the pan, and covered with plastic wrap. Refrigerate them for up to overnight, and then finish them later.
- Reheating: Place the rolls in a clean paper bag and crimp the top of the bag. Dampen the outside of the bag with tap water and bake for 5 to 7 minutes at 400°F, or until the bag is dry and the rolls are warm. This old-fashioned reheating method warms the rolls without letting them dry out.
More Bread Recipes & Ideas You'll Love
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📖 Recipe
Steakhouse Dinner Rolls
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Equipment
- Small Ramekin or Small Microwave-Safe Bowl
- Stand Mixer
- Silicone Spatula
- Large Mixing Bowl
- Pastry Cutter or Small Knife
- 13"x 9"x 3" Baking Pan
- Plastic Wrap
- Parchment Paper
Ingredients
Honey Butter:
- 3 Tablespoons Salted Butter
- 2 Tablespoons Honey
Dinner Rolls:
- 1 Cup Lukewarm Water
- 1 Tablespoon Active Dry Yeast
- ¼ Cup White Granulated Sugar
- 3 Cups All-Purpose Flour
- 1 ½ Teaspoons Salt
- 2 Tablespoons Salted Butter, Softened, or Melted and Cooled
- 1 Large Egg, Slightly Beaten
- 1 Tablespoon Cooking Oil
Garnish:
- 2 Tablespoons Flaked Sea Salt
Instructions
Make the Honey Butter:
- Heat the butter in a small ramekin on low power (2) in a microwave for 1 minute or until melted. Add the honey and stir well. Set the Honey Butter aside for later.3 Tablespoons Salted Butter, 2 Tablespoons Honey
Make the Dinner Rolls:
- Proof the Yeast. 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.1 Cup Lukewarm Water, 1 Tablespoon Active Dry Yeast, ¼ Cup White Granulated Sugar
- Make the Dough. Add flour, salt, softened butter, and beaten egg and mix with a dough hook or paddle attachment on low speed until all is combined and the dough comes together.Increase speed to medium and beat for 5 minutes.3 Cups All-Purpose Flour, 1 ½ Teaspoons Salt, 1 Large Egg, 2 Tablespoons Salted Butter
- Let the Dough Rise. 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.1 Tablespoon Cooking Oil
- Punch Down & Shape the Rolls. Gently punch down the dough. Stretch and pat the dough into a rectangle. Using a pastry cutter or small 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
- Prepare Baking Pan and 2nd Rise. 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.
- Honey Butter, Flaked Sea Salt, and 3rd Rise. Preheat the oven to 350°F/177°C and brush the rolls with half of the Honey Butter 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.2 Tablespoons Flaked Sea Salt
- Bake. 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.
Video
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2018-2025 Encharted Cook, Jan Nunes. All rights reserved.
Gail says
I just made these today as a trial for Thanksgiving and the family loved them. Thank you for sharing.
I wanted to know, should they be refrigerated and how well do they freeze.
Jan Nunes says
Hi Gail,
Wow! I'm so glad your family has enjoyed these rolls!
Yeast bread is always best when it is not frozen. However, you can make these rolls in advance and refrigerate them at step 5 before the second rise of letting them rise in the pan. Just cover the pan with plastic wrap and refrigerate. Please be aware the 2nd rise after being refrigerated will take longer, perhaps 2 hours, depending on how warm your kitchen is... because the rolls are cold. The 3rd and final rise should be about an hour.
I hope you have an amazing Thanksgiving!!
Kindest Regards~ Jan 😊
Jennifer says
These rolls were sooooooo good. I made 14-2oz rolls instead of 24. I served them at a dinner party with ham and asparagus risotto.
Jan Nunes says
Hi Jennifer,
They are good, right? I'm so glad you enjoyed them!
Have a wonderful day! ~Jan 😊
Kathy Brooks says
Such an easy recipe and absolutely delicious! They were the hit of Thanksgiving dinner today!!!
Jan Nunes says
Hi Kathy,
I'm so glad you found the recipe easy and that everyone enjoyed the dinner rolls!
Have a wonderful day! ~Jan 😊
KP says
Question: if you refrigerate the rolls to finish later as noted in your recipe, do you have to let them do their second rise once they’re removed from the refrigerator? And if so, how long? I’m considering making these for Thanksgiving.
Jan Nunes says
Hi KP, Thank you for your question.
Yes, after you remove the rolls from the refrigerator, you will do the second rise. This will take longer than 1 hour since the rolls are cold. How much longer depends on how cold your refrigerator is. I would estimate it will take approximately 2 hours.
You will then brush the rolls with the Honey Butter and sprinkle them with the flaked sea salt to prepare them for the 3rd rise which will be around another hour.
So, in total, that is 3 hours to allow for the 2nd and 3rd rise.
I hope this helps!
Happy Thanksgiving! ~Jan
Liz says
I know why I should mix the water, sugar and yeast. But why with a knife? I'm guessing it keeps the mixture from cooling too fast. I've long known that leaving a spoon in a very hot cup of coffee helps it to cool faster. In my old age I find myself being just as curious as me the little girl was 🧐...
Jan Nunes says
Hi Liz, What a great question! The short answer is I use a knife because less of the yeast sticks to it and stays in the mixture.
Over the years I've used spoons and forks to stir the yeast mixture and a fair amount of yeast sticks to both. Plus, I don't like using a little spatula to scrape the yeast off. So, I use a knife to stir, and that works much better! I also already have used a knife to level the flour, so I use that one. Hence, more yeast in the mixture and fewer tools to clean.
Happy Baking!
~Jan