Steakhouse Rolls Recipe

Prepare dough

Warm the milk and water together to 105–115°F (warm to the touch). In a large bowl or stand mixer bowl, whisk together 1 cup of the flour, instant yeast, granulated sugar, and salt. Add the warm milk-water mixture, melted butter, and 1 whole egg plus 1 large egg yolk (reserve one white if desired for brushing). Mix on low until combined.

Develop dough

With the mixer running (dough hook) or by hand, gradually add the remaining 3.5 cups of flour, 1/2 cup at a time, until a soft, slightly tacky dough forms. Knead in the stand mixer for 6–8 minutes on medium speed, or knead by hand on a lightly floured surface for 8–10 minutes, until smooth and elastic. Dough should pass the windowpane test or be slightly tacky but not sticky.

First rise

Lightly oil a clean bowl with 1 tablespoon vegetable oil. Place the dough in the bowl, turning to coat all sides. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Shape rolls

Punch down the risen dough to deflate gently. Turn onto a lightly floured surface and divide into 12 equal pieces (about 80–85 g each). Shape each piece into a tight ball by pulling the dough underneath to create surface tension. Place rolls 2 inches apart in a greased 9x13-inch baking pan or two round cake pans for a classic steakhouse presentation.

Second rise

Cover the shaped rolls loosely with lightly greased plastic wrap or a clean towel and let rise until puffy and nearly doubled, about 30–45 minutes. Preheat the oven to 375°F (190°C) during the last 10 minutes of this rise.

Egg wash (optional) and bake

If you reserved an egg white, whisk it with 1 teaspoon water and gently brush the roll tops for a shiny finish. Bake in the preheated oven for 18–22 minutes until the tops are golden brown and the internal temperature reads 190–195°F (88–90°C). Rotate the pan halfway through baking for even color.

Finish

Remove rolls from the oven and immediately brush with 2 tablespoons melted butter. If desired, sprinkle lightly with 1/2 teaspoon coarse sea salt while still warm. Allow rolls to cool in the pan for 5 minutes, then transfer to a wire rack or serve warm from the pan.

Soften and prep butter. Ensure 8 tablespoons of unsalted butter are at room temperature (soft enough to indent with a finger). Place butter in the bowl of a stand mixer fitted with the whisk attachment or use a handheld mixer.

Whip butter. Whisk the softened butter on medium-high speed for 1–2 minutes until light and pale.

Add flavorings. Add 3 tablespoons honey, 1 tablespoon powdered sugar, 1/2 teaspoon vanilla extract, and 1 teaspoon fine sea salt to the whipped butter. If you prefer a lighter spread, add 1 tablespoon heavy cream. Whip on medium-high for another 1–2 minutes until the mixture is smooth, airy, and well combined.

Adjust and chill. Taste and adjust honey or salt to preference. Transfer the whipped honey butter to a serving dish. Chill briefly if you want firmer butter, or serve immediately at room temperature alongside warm rolls.

Serve. Arrange warm steakhouse rolls on a platter with a generous bowl of whipped honey butter. Break apart rolls and spread with the honey butter while rolls are still warm for best melting and flavor.