Print

Sourdough Steakhouse Rolls Inspired by Texas Roadhouse Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

These Sourdough Steakhouse Rolls are a delightful homemade bread inspired by Texas Roadhouse, featuring a tangy sourdough flavor combined with a soft, fluffy interior and buttery golden crust. Perfect for serving alongside steaks, soups, or salads, they require a long fermentation period to develop their characteristic texture and flavor.

Ingredients

Dough

  • 1/2 cup fed sourdough starter
  • 1 cup milk
  • 2 Tbsp raw honey
  • 4 Tbsp salted butter, melted
  • 2 tsp salt
  • 3 cups all-purpose flour

For Brushing

  • 1 Tbsp melted butter

Instructions

  1. Feed the Starter: Feed your sourdough starter 4-12 hours before beginning this recipe with a 2:1 ratio of unbleached flour to filtered water (e.g., 1 cup flour and 1/2 cup water) until bubbly and active with a thicker consistency.
  2. Combine Wet Ingredients: In a mixing bowl, mix the fed starter, milk, raw honey, melted butter, and salt until evenly combined.
  3. Add Flour and Form Dough: Gradually add the all-purpose flour to the wet mixture and stir to incorporate. Use your hands to bring together any excess flour, forming a dough ball. Adjust moisture by adding 1-2 tablespoons of water if too dry or 1-2 tablespoons of flour if too wet, depending on starter hydration.
  4. Knead the Dough: Turn the dough onto a clean surface and knead by hand for 2 minutes, or use a bread hook on an electric mixer. Dust lightly with flour if sticky.
  5. Bulk Fermentation: Place the dough in a bowl, cover loosely with a damp towel, lid, or plastic wrap, and let it sit at room temperature for 12 hours. The dough should double or triple in size and be bubbly and aerated.
  6. Optional Refrigeration: After bulk fermentation, optionally place the dough in the refrigerator for up to 48 hours if you need to pause the process.
  7. Deflate the Dough: When ready to continue, remove the dough from the fridge if used, uncover, and gently punch down to deflate gas bubbles.
  8. Shape the Rolls: Line a large baking sheet with parchment paper. Turn the dough onto a lightly floured surface and roll it out into a 1/2 inch thick rectangle. Fold it in half lengthwise and seal the edges with your hands.
  9. Cut and Arrange: Slice the dough into 7-10 squares about 2 inches thick each and place them spaced 1-2 inches apart on the baking sheet.
  10. Second Rise: Cover the rolls with a dry kitchen towel and allow them to rise at room temperature for 3-4 hours. If dough was refrigerated, allow an additional 2-4 hours for rising.
  11. Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 18 minutes until golden brown on top.
  12. Brush and Serve: Remove rolls from the oven and brush the tops immediately with 1 tablespoon of melted butter. Serve warm and enjoy!

Notes

  • Ensure the sourdough starter is active and bubbly before beginning for optimal rise and flavor.
  • The bulk fermentation time of 12 hours can be adjusted slightly based on room temperature; warmer environments will ferment faster.
  • If you need flexibility, refrigerate the dough after bulk fermentation for up to 48 hours before shaping and baking.
  • Second rise is important for fluffy rolls; allow extra time if the dough has been chilled.
  • Adjust dough hydration carefully based on starter hydration to achieve a smooth, workable dough consistency.
  • Brush rolls with melted butter right after baking for a soft, flavorful crust reminiscent of restaurant rolls.

Find it online: https://recipeplenty.com/sourdough-steakhouse-rolls-inspired-by-texas-roadhouse-recipe/