Steakhouse Rolls


Linda Griffith Recipe

By Linda Griffith sothernladee


Rating:
Serves:
makes 12
Prep Time:
Cook Time:
Comments:

I love the smell and taste of steakhouse rolls. I had been looking for this recipe for a long time. Although I can't have but one now, a few years back, I could have filled up on these before my dinner arrived. I usually had to take a to go box home...Hope you will enjoy

Ingredients

4 Tbsp
margarine
1/3 c
butter flavored shortening
3/4 c
+ 1 tbs. sugar
3 large
eggs
4 pkg
1/4 oz, active dry yeast
1/2 c
lukewarm water
7 1/2 c
all purpose flour
1 Tbsp
salt
1 1/4 c
milk

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Breads


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12 Comments

user
Linda Griffith sothernladee
Nov 19, 2011
As you can see from the picture, they are smaller and you can get 16.
user
Linda Griffith sothernladee
Nov 19, 2011
Donna, it depends on how big you make them. My family likes big fluffy rolls but you can get more if you like them smaller.
user
Donna Davis nanadonna127
Nov 13, 2011
7 1/2 c flour for only 12 rolls? is this correct? how big are the rolls?
user
Mary Beam ciaoitalia
Jun 16, 2011
good tip linda
user
Linda Griffith sothernladee
Jun 16, 2011
Mary I put two or three hours but it actually depends on how long it takes for them to double in bulk...One trick that I learned is to boil a pan of water, take it off the stove top and put it in the oven along with the rolls. It will make the rolls rise pretty quickly. Don't turn on the oven...just let the water do the trick.Hope you enjoy this...let me know.