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Sourdough Steakhouse Rolls Recipe

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4 from 15 reviews

  • Author: Sara
  • Total Time: 15 hours 28 minutes
  • Yield: 7 servings

Description

These Sourdough Steakhouse Rolls, inspired by Texas Roadhouse, are soft, buttery, and delightfully tangy rolls made with a fed sourdough starter. The recipe involves a long fermentation process for depth of flavor, creating fluffy, golden-brown rolls perfect for serving alongside steak or any hearty meal.

Ingredients

Dough Ingredients

  • 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 Starter: Feed your sourdough starter 4-12 hours before starting with a 2:1 ratio of unbleached flour to filtered water. Let it ferment at room temperature until bubbly and thick.
  2. Make Dough: In a mixing bowl, combine the fed starter, milk, honey, melted butter, and salt until well mixed.
  3. Add Flour & Mix: Stir in the flour until the dough begins to form. Use your hands to incorporate any remaining flour, adding 1-2 tablespoons of water if the dough is too dry, or 1-2 tablespoons of flour if too sticky.
  4. Knead Dough: Knead by hand on a floured surface or with a mixer fitted with a bread hook for about 2 minutes until smooth and elastic.
  5. Bulk Fermentation: Place the dough in a bowl, cover loosely with a damp towel or plastic wrap, and let ferment on the counter for 12 hours until it doubles or triples and shows active bubbles.
  6. Optional Refrigeration: After bulk fermentation, you may refrigerate the dough in an airtight container for up to 48 hours before continuing.
  7. Deflate Dough: Once ready, punch down the dough to release gas bubbles.
  8. Shape Rolls: Roll the dough into a half-inch thick slab, fold it in half lengthwise and seal the edges. Slice into 7-10 squares each about 2 inches thick and place them 1-2 inches apart on a parchment-lined baking sheet.
  9. Final Rise: Cover the rolls with a dry kitchen towel and let rise at room temperature for 3-4 hours; if refrigerated, add 2-4 extra hours to the rise time.
  10. Bake Rolls: Preheat oven to 375°F (190°C). Bake rolls for 18 minutes until golden brown.
  11. Butter Tops: Remove rolls from oven, brush with 1 tablespoon melted butter while warm, and serve.

Notes

  • Ensure your sourdough starter is active, bubbly, and of thick consistency before beginning for best results.
  • The dough moisture may vary based on your starter hydration; adjust flour or water as needed for proper dough consistency.
  • Bulk fermentation time may vary depending on room temperature; dough should roughly double or triple in size and show bubbles.
  • If you refrigerate after bulk fermentation, allow additional rising time after shaping since the dough will be cold.
  • Rolling and folding helps develop the roll structure similar to Texas Roadhouse style.
  • Brush rolls with melted butter immediately after baking for a shiny, buttery crust.
  • Prep Time: 15 hours
  • Cook Time: 28 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/sourdough-steakhouse-rolls-recipe/