Steakhouse Bread Recipe




About: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I enjoy working in the yard, sewing, cooking, quilting, gardening, and creating. I do this to keep my sanity.

This family recipe from our Aunt Jo is well over 100 years old. It is a cherished recipe for many reasons. Our aunt Jo is 85 years old and still continues to make these dinner rolls. Aunt Jo was the youngest of 12 children. Her Papa owned a small farm in the Pecos valley. Sadly aunt Jo's mama passed away when she was only eight years old. Aunt Jo missed the company of her mother but learned how to occupy herself while her papa farmed. Jo was quite a few years younger than her siblings who had grown up and left home. Her brothers enlisted in the service and her sisters were married and had started their own families.

Aunt Jo graduated from college, taught first grade, married and had a baby girl. Missing her mother she tried to remember the dinner roll recipe that her mother taught her. She practiced making it until she got it perfect. Obviously the thought of mama's dinner rolls brought her comfort.

 I have been working on a cookbook of favorite family recipes and wanted to include a recipe for steakhouse bread. My children and I love the bread they serve at steakhouses. Our family did not eat out much so when we did go out it was a special treat. I thought that I would use our aunt Jo's original yeast dinner roll recipe as a foundation to make steakhouse dinner rolls. They turned out so wonderful I wanted to share it with you.  

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Step 1: Recipe

3 Large eggs
3/4 Cup molasses (don't use black strap)
1/4 Cup brown sugar
1/2 Cup  Salted butter If using unsalted butter add salt to this recipe.  
2 Packages of dry yeast regular
1 1/4 Cups warm tap water
1 Cup Almost heaping whole wheat flour
5 Cups unbleached white flour almost heaping
Pam or oil to grease pans.

Makes approximately 12 large dinner rolls.
If you are watching your sugar you may omit the brown sugar and 1/4 cup of the molasses but the bread will not be the dark color.  
These are sweet dinner rolls.   

Step 2: Utensils

Kitchen-Aide mixer makes it much easier but you can knead the dough by hand like I did.
Several different bowls
Wooden spoon
Measuring cups liquid and dry
Measuring spoons
Glass baking pan  9 X13 X 2 Pyrex works nicely.  Glass pans will brown the bottoms of the rolls better.

If making an extra batch of rolls these can be frozen in a zip lock bag for about 6 months.
Remove frozen rolls from the freezer and thaw in Micro-wave when needed.  I never microwave in plastic bags.  I use glass containers.  

Step 3: Measure Ingredients

Measure all ingredients as shown.

Step 4: Yeast

Soften the yeast in 1/2 cup of the measured water reserving the rest of the water when mixing the dough.

  I do not know why it is best to use a wooden spoon but it is.  

Let stand for 10 minutes or until it is bubbly.

Step 5: Mix Eggs

While you are waiting for the yeast to bubble you can mix the eggs.

Step 6: Mix Liquids

In large bowl combine the yeast/water mixture, molasses, brown sugar, softened butter, salt, egg, and wheat flour.

Mix until smooth.

Step 7: Mix in the White Flour

Gradually  mix in the white flour stirring with a wooden spoon.  

Add the remaining water slowly as needed alternating the water and flour as you go.

Mix thoroughly until the dough is well mixed and all the water and flour is used.

Please note:  The dough should be smooth and not sticky.  It should be pliable and elastic.

After a total of 6 cups of flour have been worked into the dough to form a rather stiff dough, oil another bowl and place the dough in it and turn it over to get some of the oil on the other side.  Cover it with a clean towel and place it in a warm place to rise away from drafts until it is double in size.  Set the timer for 1 hour and check to see if it is double in size.  If  it has not risen double allow it to rise more.  Mine took 2 hours.  I do not know if altitude makes a difference or not.  

If the dough seems too dry to form a ball add very small amounts of warm water as needed.

If the dough seems too wet and sticky  slowly add small amounts of flour as needed.  If the dough is too sticky the rolls will not have a nice rounded plump top.

Step 8: Punch Down the Dough

Punch down the dough and pinch off a plum-size ball of dough, roll it into a ball between both hands, and place them evenly in the baking pan.  

Place them in a warm place away from any drafts uncovered until they are plump filling the pan.  This should take about 45 minutes.  If you allow them to rise too much they will spill over the pan.

Set timer for 45 minutes and check on them.  If they need to rise longer try 10 minutes and check on them again.  

Step 9: Grease Pans

While you are waiting for the dough to rise grease the pans with oil, butter, or Pam.

Step 10: Bake

Preheat the oven at 375degrees.

Bake rolls for 15 minutes or until the crust makes a hollow sound when tapped.  

It took my rolls 20 minutes.

Remove rolls from oven.

Spread the roll tops with butter to give it a nice golden brown look.  

This will also soften the crust.

Let completely cool.

Cut the rolls carefully with a knife evenly,  when you do this they fit into the bag like they came out of the oven.  Very pretty.

Place into a freezer bag for up to 6 months.  

Step 11: Sunshiine's Final Thoughts . . . .

These rolls came pretty close to how I remember the steakhouse rolls we loved so much.  This will be another family favorite bread from our aunt Jo's original recipe.  Aunt Jo has fond memories of her mother when she bakes this bread.  Who would have known that a recipe that was over 100 years old could bring such comfort to an 85 year old woman.    

I found a useful link about how to make bread and will add it to my cookbook.  I am sharing it here:

Here is a copy cat recipe for Outback bread from aunt Jo's original recipe:  I have added aunt Jo's original recipe to this link.  It is well worth checking out.  

Thank you for stopping by and have a great day!

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    17 Discussions

    Ex Machina

    8 years ago on Introduction

    Oh, HEY!  They're not too sweet!  And they're silky soft.
    Tweaked them a little - used salted butter plus 1-1/2 tsp. salt, about half the flour was whole wheat,  and I began with sourdough starter along with the water and about 2 cups of whole wheat flour about 16 hours before adding the rest of the ingredients and letting it rise twice.  Made 24.
    This is a great recipe - I hope the judges are good to you!

    1 reply
    sunshiineEx Machina

    Reply 8 years ago on Introduction

    These look amazing! Thanks so much for commenting and for sharing the super pictures! I am happy you loved them as well. I will try the tweaked version myself!. Again, thanks!


    8 years ago on Introduction

    I thought this recipe was for "Bread" like they serve at the "Outback Restaurant" ? You show rolls in your instructable! My wife , Daughter and I, love the bread there, we always get more, before the entrees come. Can you tell me if this recipe will produce that kind of bread? I also want to try it in our bread machine, its so easy, just put in the dry ingredients, yeast first, then the wet, press start and walk away! Nice! I can't wait to try to make the bread, hope you have the recipe for me for the bread!

    3 replies

    Reply 8 years ago on Introduction

    One way to alter a recipe is to exchange wet for wet and dry for dry. That is a good rule in my opinion. Of course you must stay with the same things that are basic ingredients like the yeast and sugar. I wish you the best! Again thanks for commenting. I hope that I have answered your question.


    Reply 8 years ago on Introduction

    Thank you for your comment! In my opinion, bread and rolls are interchangeable. The difference would be in the pan in which it is baked and the baking time. You machine should be fine. You can usually make either when using any bread recipe. This has been my experience. The pictures shown are bread and rolls. I am sorry that I did not specify that.

    The bread was cooked with oatmeal in the bottom of the pan, I did not use corn meal. I had made copy cat recipes from other peoples recipes and did not like them in the least. So that is when I decided to try and alter my aunts recipe. I was very happy with the results. I have not had the opportunity to eat that bread for many many years because in my area they don't have any of these restaurants so I could compare it to. In my memory this bread comes very close.

    In the future I will continue to tweak this recipe until I have that rich dark bread that I remember. This bread lacked the darker color I had wanted to achieve although it did have a dark color. If you make this using your bread machine, please refer to my answer to another person. I gave a link about that discussion. As far as I can tell you should be able to use this recipe in your bread machine. But please read the link for yourself and make your decision based on those facts, I might have overlooked something.

    One person has made this bread also. You may also try and ask her if she felt that they were like the steakhouse bread. That way you would have 2 opinions. She altered her recipe but she posted pictures and they look a lot like mine. So for what it is worth! I would say try it!

    Use this recipe and if you don't like it, tweak it to what you think it taste like and please please if you can do better than I have I want that recipe!!!! Let me rephrase, pretty please send me the recipe! If you have any more questions please ask, I am interested in helping others such as yourself achieve results that will produce that wonderful bread.


    8 years ago on Introduction

    This recipe does make 24 dinner rolls. Mine made 12 because I also made loafs!


    8 years ago on Introduction

    Love this. My wife makes homebread all the time...but we use a bread machine because it makes the job easyer. You just put in the ingredients start it and come back in aprox 3 hours and it's ready. The recipe we use doesn't involve so many ingredients. We only use water, flour, oil, salt, sugar and yeast.
    I wonder if your recipe can be done in our bread machine....

    1 reply

    Reply 8 years ago on Introduction

    I have a friend who makes the original recipe in her bread maker. I do not know about the change in this recipe. The original is on another link which is included in this Instructable. I think you can probably use this in a bread machine after reading this article. It is interesting. Thanks for commenting. If it does not work would you please consider letting me know so I may add that information for my readers?


    Reply 8 years ago on Introduction

    The hardest part is kneading it after all the flour is added but not that bad really. Oh yeah and waiting fo rit to rise. Thanks for stopping by!


    Reply 8 years ago on Introduction

    They are! Nothing like good old fashion home made bread! Thanks for commenting! Oh yeah chicken soup for the bread lovers soul!


    8 years ago on Introduction

    I'd love to see a picture of them with a smear of butter oozing into the warm yumminess!

    You are making be hungry!!!! ;-P~~

    1 reply

    Reply 8 years ago on Introduction

    I was going to add butter but that would have made them messy! I might just go take a picture and upload it for you! Thanks for commenting!