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Steakhouse Rolls–A Bread Machine Recipe

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Steakhouse Rolls are darkly colored dinner rolls reminiscent of those served in steakhouses. Make them in your bread machine for maximum ease.

Instructions are written for a bread machine. If you don’t have one, see the notes for how to make these by hand or in a stand mixer.

dark-colored steak house rolls on a cooling rack

Dark bread is mysterious to me. Names like pumpernickel and Russian rye don’t help.

The stronger flavors aren’t exactly what this midwest farmer’s daughter grew up eating in her lunch box.  Bologna and pumpernickel??

But in this recipe, there are no strange flours. No hard-to-find additives or flavoring. The dark color comes from a spoonful of cocoa.

baked steakhouse rolls on a baking sheet

These oversized rolls are reminiscent of the dark loaves served in many steakhouses–the kind brought out on a wooden board with a serrated knife and garnished with whipped butter. You may find yourself looking for a white tablecloth and candles to complete the mood.

sliced steakhouse rolls with knife and butter

As with most of my bread recipes, these are baked in a conventional oven.  The bread machine does the mixing, kneading, and proofing.  All you have to do is form the rolls into a pretty shape and bake in a conventional oven.

If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula

Steakhouse Rolls--Another Bread Machine Recipe

Steakhouse Rolls--Another Bread Machine Recipe

Yield: 8 large rolls
Prep Time: 2 hours 45 minutes
Cook Time: 20 minutes
Total Time: 3 hours 5 minutes

Steakhouse Rolls are like rolls you might be served at a steakhouse. Directions for mixing and kneading in a bread machine are included.

Ingredients

  • 2/3 cup lukewarm water
  • 1/4 cup orange juice
  • 3 tablespoons unsalted butter
  • 1/4 cup honey
  • 1 2/3 cup whole wheat flour
  • 1 2/3 cup unbleached bread flour
  • 1 1/4 teaspoon salt
  • 2 tablespoons Dutch process cocoa
  • 2 1/4 t. instant yeast

Instructions

  1. Add ingredients to bread machine pan in order given. (Did you check to make sure the blade was in place?)
  2. Stand by for the first 10-15 minutes of the cycle and check the dough. If too sticky, add 1 tablespoon flour at a time. Conversely, if too dry (dough slaps loudly against the side of pan) add 1 or more tablespoon(s) of water. (For picture tutorial on using a bread machine, see this post on Monkey Bread.)
  3. Set for dough cycle. When finished and dough has almost doubled in volume, remove from pan to floured board.
  4. Divide dough into 8 pieces and form into oval rolls. Place on cookie sheet, cover loosely with a tea towel and allow to rise until double in a warm place. Use a serrated knife or kitchen shears to make a slash through the middle.
  5. Preheat oven to 350 degrees F. Bake rolls for approximately 20 to 25 minutes. Their dark color makes these rolls somewhat difficult to assess for doneness. Either look at the bottom for browning or check internal temperature which should be close to 190 degrees F. Serve with butter.

Notes

Directions for making bread with a stand mixer or by hand:

  • To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using dough hook, turn speed to 2 or 3 and continue kneading until dough becomes smooth and elastic--about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
  • Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.

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Nutrition Information:
Yield: 8 servings Serving Size: 1 roll
Amount Per Serving: Calories: 271Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 334mgCarbohydrates: 50gFiber: 4gSugar: 10gProtein: 8g
© Paula of saladinajar.com
Cuisine: American / Category: Savory Loaves and Yeast Rolls
Dark-colored but light and tender dinner rolls similar to those sometimes served in steakhouse.

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  3. Clarissa

    Hi,
    I love your tips for successful bread making!
    I’m dying to try this recipe, but here in Brasil we don’t have “unbleached flour”. I’m in Rio de Janeiro and I can’t find this kind of flour in supermarkets, it’s so disappointing…
    Is there any replacement?
    Thanks a lot!
    Clarissa

    Reply

    • Paula

      Clarissa,

      You can used bleached flour. That is all I used for years. Some recipes may require a tablespoon or more of bleached flour when substituted for the unbleached.

      Reply

  7. Judy

    Interesting recipe, I guess we could call them cocoa rolls. I’ve gotten rid of my bread machine. Between my Cuisinart and KA HD stand mixer, I found I really don’t need it.

    Reply

    • Romaine

      Judy, I love my Cuisinart and KA too. But I can’t set a timer with them. Really handy to throw all ingredients for pizza dough or rolls in bread machine in the morning and walk in the door with dough ready to roll out. Also, the bread machine provides the perfect environment for proofing. Especially handy in the winter. Guess I just find the dough needs less handling than with my other appliances. In fact, I have two bread machines–for use when cooking for a crowd.

      Reply

  8. Sis

    When you say “instant yeast”, do you mean the dried yeast in the small package that says “instant”. or is does it mean just regular dried yeast in a package?

    Reply

    • Romaine

      When I say “instant” I’m referring to the little package called instant or bread machine yeast which often comes in jars. Neither instant or bread machine yeast need to be dissolved in warm liquid first as does regular yeast.

      Reply

  10. Susie

    i’m sure these rolls look beautiful. unfortunately, my work computer is filtering out all pictures on your website. so it’s not as fun to look at. i don’t think there is much you can do to modify this from your end. gotta love corporate computers!

    Reply