Steakhouse Style Rolls Food

STUFFED STEAK ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

COPYCAT OUTBACK STEAKHOUSE ROLLS RECIPE

Steps:

• In a stand mixer (or in a large bowl), combine the warm water and yeast. Let sit for about 10 min.
• Once yeast has been proofed, add egg, butter, honey, molasses, baking cocoa, salt, brown sugar, all-purpose flour, and food coloring into the mixer and mix (or stir with a big wooden spoon for those without a mixer) for about 1 minute.
• Once combined, add 1 cup of whole wheat flour and mix on low. Gradually add another cup of the whole wheat flour.
• Continue mixing for 7-10 min adding a bit more whole wheat flour if necessary.
• Pull dough out and knead on a floured surface 4-5 times into a ball.
• Put dough in a bowl and let rise in a warm place, covered, for 60-90 min. or until the size has doubled.
• Punch the dough down and shape into 16 rolls.
• Place in a greased 9×13 pan and let rise for another hour.
• Bake at 350 degrees for 20 min (the tops of my rolls got a little hard. I would cover them the last 5-10 min next time)
• Brush the rolls with melted butter and dust with cornmeal.
• Lather in more butter and enjoy!
• Adapted from It's Always Autumn

STEAKHOUSE ROLLS

Steps:

• 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.

LOGAN'S ROADHOUSE BUTTERY DINNER ROLLS

Steps:

• Place 2 cups flour in a large mixing bowl.
• Add yeast, salt, sugar and dry milk.
• Set aside.
• In a mixing bowl, combine water and egg and stir to blend.
• Make a well in the center of the dry ingredients.
• Pour water mixture into well.
• Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
• Add 1/2 the melted butter and beat to incorporate.
• Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
• Cover bowl with plastic wrap.
• Set dough in a warm, draft-free place such as oven with pan of hottest tap water on rack below.
• Allow batter to rise until doubled in bulk, about 1 hour.
• Coat cups, bottoms and sides of a 12-cup muffin pan (or two small round pans) with butter-flavored vegetable shortening.
• Punch down batter (batter will be extremely soft and sticky).
• Drop by hand or spoonful into prepared muffin pan cups to make 12 rolls (if in pan, each roll touching the next).
• Brush dough with 1/2 remaining melted butter.
• Let rise, uncovered, in warm, draft-free place until almost doubled in bulk, about 30 minutes.
• In preheated 400-degree oven, bake rolls on middle rack 16-18 minutes.
• Brush tops of cooked rolls with remaining melted butter.
• Serve immediately.

TEXAS ROADHOUSE ROLLS

Steps:

• Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.
• Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).
• Beat thoroughly.
• Add melted butter, eggs and salt. Beat well.
• Add enough flour to form a soft dough.
• Sprinkle a small amount of flour onto counter and let dough rest.
• Meanwhile, grease a large bowl.
• Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes).
• Cover and let rise in a warm place until double in bulk.
• Punch down. Turn out onto a floured board.
• Divide into portions for shaping; let rest 10 minutes.
• Shape dough into desired forms.
• Place on greased baking sheets. Let rise until doubled.
• Bake at 350 degrees for 10-15 minutes or until golden brown.
• Baste immediately with butter.
• Serve with Cinnamon Honey Butter.

STEAK ROLLS

Steps:

• Pound steak to 1/3 inch thick.
• Cut into 6 pieces.
• Mix the next 8 ingredients.
• Put 1/4 cup on each piece of steak.
• Roll up and secure with toothpick.
• Roll in flour.
• In large skillet, heat oil, brown rolls.
• Mix soup and water.
• Pour over rolls.
• Cover and simmer for about 2 hours, until tender.

STEAK ROLL-UPS

Steps:

• Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.