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Home » Recipes » Bread Recipes

Steakhouse Dinner Rolls

Published: Oct 1, 2019 · Modified: Apr 16, 2022 by Jan Nunes

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Dinner rolls in a baking pan with text overlay.
Dinner rolls piled into a rustic tin serving stand with text overlay.
Dinner rolls piled into a rustic tin serving stand with text overlay.
Dinner rolls piled into a rustic tin serving stand with text overlay.

Homemade Steakhouse Dinner Rolls are better than the rolls at your favorite steakhouse. Sweet, salty, buttery, and so easy to make!

Dinner rolls piled into a rustic tin serving stand.

These fun little rolls are absolutely delicious! Made with simple ingredients, you will be amazed that making these homemade rolls from scratch is so easy.

Jump to:
  • About this Recipe
  • How to Proof Yeast
  • Ingredients
  • Instructions
  • More Great Bread Recipes
  • 📖 Recipe

About this Recipe

My husband and I decided to try a local steakhouse that we had heard was reliably good from friends and colleagues. In the past when we have driven past this restaurant, the parking lot has been packed.  It is so busy that if you arrive more than 30 minutes after opening time, you will have a long wait to get a table.

So, we decided to go right as the restaurant opened to give it a try. We have just moved to a new town and want to find all the best places to grab a bite.

We were immediately seated and our drink order was taken. As we were perusing the menu for tasty steaks and sides, the waiter dropped off a basket of freshly baked rolls that had been brushed with melted butter. My husband immediately pulled one from the basket.  It was warm and smelled heavenly of yeast and homemade goodness. Or… at least at first, it did.

Our waiter returned for our order and I, too, reached for a roll. I was surprised it was not what I expected. I looked again at the basket. The rolls were very flat and as I drew the basket closer to me to have a better look, I smelled more than just yeast. I got the slightest whiff of alcohol. That is when I knew. These rolls were over-proofed!

A dinner roll that is flat and collapsed.
A dinner roll from a local steakhouse. See how flat the roll is?

Normally, we would have eaten all of the bread and possibly had a second basket delivered to us. Not this time. The last two rolls of the four that came in that basket sat sadly untouched. So, of course, I went home thinking, "I need to share my recipe for dinner rolls!"

Because here's the scoop, dinner rolls are very easy to make and my recipe makes tall rolls that are slightly sweet and salty. Plus this recipe is almost identical to making white sandwich bread. So, once you learn one recipe for the dough you can make lots of other types of rolls and bread.

They take time, but the time is mostly in waiting for the dough to rise plus all of the ingredients are pantry and refrigerator staples. With a little planning, you can make these dinner rolls on any day.

So, let’s get started!

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.

Unproofed yeast and ingredients in a clear glass bowl.
Mix active dry yeast with water and sugar. Wait 20 minutes for the yeast to activate.
Proofed yeast in a clear glass bowl.
The yeast is activated when the mixture has risen and is spongy.

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.

Ingredients

The ingredients for the rolls. Clockwise from top left: AP Flour, Sugar, Egg, Honey, Flaked Sea Salt, Oil, Butter, Salt, Active Dry Yeast, Water.

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.

Water - The right amount of water gives this dough a slightly sticky texture which makes fluffy rolls.

Yeast - Yeast gives flavor and leavens the dough.

Sugar - Not only does sugar add a slight sweetness to the dough but it is essential for yeast to grow and thrive.

All-Purpose Flour - All-purpose flour is all you need for this recipe. You do not need bread flour.

Salt - Salt adds flavor to the rolls. I use two kinds of salt in this recipe, plain table salt for the dough and flaked sea salt (see below) to top the rolls.

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.

Egg - Egg is also essential to making an enriched dough and also adds protein structure to the dough.

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 the buttery and slightly sweet honey butter.

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.

Instructions

Proofed yeast in a stand mixer.

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.

Proofed yeast and dinner roll ingredients in a stand mixer.
The dinner roll dough has been well beaten and clings to the beater.

Step 2 - Make the Dough. 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.

The dough has been gathered into a ball and placed in a large oiled bowl to rise.
The dough has risen and has quadrupled in size.

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.

Butter in a ramekin to make a honey butter glaze.

Step 4 - Make the Honey Butter. While the 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.

Portioning the dough to begin shaping the rolls.
The dough is shaped by hand into small balls.

Step 5 - 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.

The dinner roll dough balls are placed in a baking pan.

Step 6 - Place the Rolls in a Prepared Baking Pan. 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.

The dinner rolls are brushed with honey butter and sprinkled with flaked sea salt.

Step 7 - Brush with Honey Butter. 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 the 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.

Baking the dinner rolls in an oven.

Step 8 - Bake! Remove the plastic wrap from the pan and bake the 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.

Close-up view of dinner rolls in a baking pan.

Cover them with a cloth napkin or kitchen towel to keep the rolls warm and cozy during dinner.

Dinner rolls piled into a rustic tin serving stand.

These dinner rolls are amazing with or without additional butter on the side... and I guarantee you can't eat just one!

More Great Bread Recipes

  • White Sandwich Bread
  • Garlic Parmesan Bread Knots
  • Simple Yeast Breads Recipe Chart
  • One Dough for Many Breads

📖 Recipe

Close-up view of dinner rolls piled into a rustic tin serving stand.

Steakhouse Dinner Rolls

4.87 from 15 votes
Encharted Cook | Jan Nunes
Homemade Steakhouse Dinner Rolls are better than the rolls at your favorite steakhouse. Sweet, salty, buttery, and so easy to make!
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 18 mins
Rising Time 2 hrs 20 mins
Total Time 3 hrs 8 mins
Course Bread
Cuisine American
Servings 24 servings
Calories 97 kcal

Equipment

  • Stand Mixer

Ingredients
 

Rolls:

  • 1 Cup Lukewarm Water
  • 1 Tablespoon Yeast
  • ¼ Cup Granulated Sugar
  • 3 Cups All-Purpose Flour
  • 1 ½ Teaspoons Salt
  • 2 Tablespoons Salted Butter, Softened
  • 1 Large Egg, Slightly Beaten
  • 2 Teaspoons Vegetable Oil

Honey Butter and Topping:

  • 3 Tablespoons Salted Butter
  • 2 Tablespoons Honey
  • 2 Tablespoons Flaked Sea Salt
  • 2 Tablespoons Parsley, Chopped (Optional)

Instructions
 

  • 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.

Video

Nutrition Per Serving

Calories: 97kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 751mg | Potassium: 23mg | Fiber: 1g | Sugar: 4g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

All nutritional information on this site is an estimate. Your results may vary.

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