Tuesday, February 8, 2011

Steakhouse Rolls

I just need a moment to describe these rolls I'm about to share with you. They are the easiest daggone things to make and they taste amazing.  If you are scared of yeast, if you've never tried to make rolls or maybe you had a disastrous experience in the past, then you need to try to make these. This recipe comes from Christy from Southern Plate. I've tried to conquer my fear of yeast.  I have had my fair share of disasters, let me tell ya.  I'm getting a little more comfortable with it as I go.  Recipes like this make me feel like I really can work with yeast and get an amazing result. So let's just get to it!
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup granulated white sugar
1  1/2 tsp salt
2 packets fast acting yeast
5 cups all purpose flour
2 eggs
1 stick butter or margarine, melted (plus more for brushing baked rolls with)
1 1/2 cups very warm water 

Directions:
Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl. Cut in shortening with a long tined fork or pastry cutter.  Add eggs, beating lightly with fork before stirring them in. Add remaining flour, melted butter, and water.  Stir together well. Mixture will look like a big old lumpy blob. And when Christy says big ole lumpy blob, she means it. Cover with a dish towel and let sit in a warm place for twenty minutes.  To help with rising, I will heat my oven to 175F deegrees. Once it reaches that temperature, I turn it off and then put the covered bowl (oven proof, of course) into the oven to let it rise. 
After twenty minutes, turn out onto a floured surface.  Sprinkle flour over the top and knead three or four times. Pat out into a square that is about 3/4 inch thick. Cut into squares with a pizza cutter. Place in greased 9×13 pan and cover with towel. Let rise another twenty minutes. Once again, like the first rising, I pop it back in the oven to rise. 
 Take the pan out of the oven after it has risen and then preheat the oven to 350F degrees. Bake at 350F for about 25 minutes, or until tops are golden. Brush hot rolls with additional melted butter.
Just look at the inside of these rolls! So soft and fluffy.  And they are so good warm, right out of the oven! My favorite way to eat them - with some strawberry preserves and buttah.
Enjoy!

73 comments :

Steph@PlainChicken.com said...

Dang - now I want a roll!! They look great. I have this recipe on my to try list. I might have to try them this weekend.

Holly said...

Good lordy! I want the one with the jam and butter on it! lol These sound divine!!

Sandra said...

Oh wow..those rolls looks so delicious! yummy!

Mama J said...

1/2 c shortening + 1 stick butter definitely = Holy Cow in my book! This looks so decadent and totally delicious!

A little bit of everything said...

oh my, these look so good. if only I've seen them early, just made some dough to make dinner rolls.
Thanks for sharing, will try it soon.

Siggy Spice said...

YUM!!!
I may have to cut the recipe in half...I can't be trusted with that much bread, lol!

Becky said...

These rolls sound and looks so good.
Can you substitute butter for the shortening? I don't use shortening.
I can just taste the jam on them now!

Mateja ^_^ said...

I love to work with yeast and these "holy cow" rolls really look DELICIOUS! Thank you for sharing Brandie :) Now off I go to visit Christy.............

Ang said...

Oh my word are you speaking my language with the yeast thing. I have only worked with it a few times and like you, it has turned out disastrous. Although lately I have found a couple recipes where it actually worked and I was the star. I trust you Brandie. I'm making these for sure. Thanks!

Tina said...

Yum! These look like some rolls I've had before. I sure hope they are the same.
I love the Southern Plate web site. I just need to buy her cookbook!
Thank you for sharing!

Kimberly said...

Holy Butter Batman!! Those look SOOOO yummy! I love flaky, soft, buttery rolls. There really is nothing quite like them. Another great recipe!

Lizzy said...

I saw your post on facebook about these beauties...and now I can see what all the fuss was about! How wonderfully tender these look...and so yummy with butter and jam! I may have to make these during our next arctic plunge which is starting right now! Thanks, Brandie~

Major Mom said...

OOO...they look like the O'Charley's rolls I remember! I'm on a gluten/dairy free diet at the moment (cleansing my innards) but this looks wonderful for when I go back to normal in a couple weeks! Thanks Christy Jordan for sharing!

Eftychia said...

These rolls look so delicious. Especially with butter a a piece of cheese... yummy!!

thecountrycook said...

Becky - I'm sure you could. But I'll be perfectly honest, I haven't tried it with all butter so I can't say for sure that they will turn out exactly the same way. But I imagine they would still be good. And hey, maybe you can try it and then blog about it!! :o)

A Busy Nest said...

The rolls looks great and really tempting! Yay for Alabama (my birthplace!) -Meredith

Rosy said...

These rolls look like the answers to all my problems. Amazing.

Rhondi said...

Can I have one please? I gave you an award today Brandie: http://bigmamashomekitchen.blogspot.com/2011/02/stylish-blogger-award.html

Bo said...

These look really great...I love fresh baked rolls!!!!

Pretend Chef said...

Since blogging I have really become comfortable working with yeast and doughs of all sorts. I have all of the ingredients on hand and would love to give these a try. Yummy! Fresh baked rolls are incredible.

Annie said...

I too have had a fear of yeasted baked goods but these look so delicious and easy that I think this would be a great beginner recipe to help overcome that fear. Thanks for sharing!

Mary said...

Your rolls have such a soft and wonderful texture about them. They really do look delicious. I hope you have a great day. Blessings...Mary

Candace said...

I thought I was the only person in the world with a fear of yeast. These look soooo good. Maybe if I can get brave enough, I will give these a try! I'm a "roll freak". :)

Amelia@SavoryandSweet said...

I'm a little afraid of yeast too. But these look so light and fluffy and delicious!!
I'm going to have to give them a try. Thanks for the recipe.:)

Cakewhiz said...

These are my kind of rolls! Fresh and fluffy. I can eat them on their own but they would go so well with a warm bowl of soup....

Kristen said...

Those rolls look delicious. I can just imagine how wonderful they were with the jam and butter swirled on top.

Katie @ This Chick Cooks said...

These rolls look so good.I love homemade bread and with the butter and shortening I bet these are to die for!

Ps- I totally love my crock pot too :)

Tiffany said...

Woah! These look AMAZING! I do hope your fear of yeast is gone, because it looks like you NAILED these rolls! YUM!

Nisa Homey said...

These rolls looks gorgeous and I am going to try it.

Kathleen said...

These sound amazing! I'm bookmarking them right now. Thx ;)

Jennifer said...

Oh I love Southern Plate. She has a great site! And always has such yummy recipes.
I am enjoying your site too. I know you've received a few of these already but I wanted to share some love with you and I selected you to receive one of my blog awards.
Here's the link to it. http://thehomematters.blogspot.com/2011/02/blogger-awardsthank-you.html
Jenn

alice said...

Ive not seen this reciPe before and it looks like I was really missing out. I've bookmarked it and I'll have to let you know how I get on!

oliepants said...

I have bookmarked this recipe as it looks nothing short of scrumptious!!!

Veronica Gantley said...

I love, love, love her web site. She makes a crock pot apple butter that is to die for.

scratch-made wife said...

Wow! Those look so fluffy and good! I'm thinking I'll need to add those to my recipe box!

Melynda said...

YUM, I want to try these, thanks

thecanningwife said...

Holy cow is right!!! These look amazing:) Now I just need to find the perfect meal to make with them...that shouldn't be to hard,I bet they go with just about anything:)

Miz Helen said...

Holy Cow Brandi,
Your Jordon Rolls look like they could melt in your mouth. I am going to find that out really soon when I try them. Thank you so much for bringing them to Full Plate Thursday and please come back!

Elisabeth said...

OMG Brandie-Such amazing, light as a feather rolls. They look heavenly.
A must try!

J A C Q U E L I N E said...

Here from made by you Mondays. These rolls look really good! Thanks for the recipe.

Melissa Ringstaff said...

These rolls look amazing! I am definitely trying this recipe

Katie @ This Chick Cooks said...

I'm featuring your delicious looking rolls today! Thank you for sharing the recipe. I hope you can stop by.

Lisa said...

OMG, those look SO good! Perfectly moist and soft! YUM!

Melynda said...

Hello I am featuring this great recipe in my Wednesday Wanderings collection. Thanks!

My Life as the canning wife said...

Have these in the oven now and can't wait to see how they turn out!!

sliceofsouthern said...

Ok Brandie....now your killing me here! scrumptous!

Anonymous said...

I tried to follow this step by step, but for some reason my dough didn't rise. Do you have any tips/thoughts on what I did wrong? I'm still waiting to eat them... I think they are going to taste just fine, I just wonder what I did (or didn't do!) :)

Thank you!!

The Country Cook said...

Hi there! Since you followeed everything step by step, it should have worked. Hmmmmm. May be a bad batch of yeast. Also, did you make sure the dough was in a draft free & warm area. Do you live in a high elevation? Just trying to think of everything I can. I hope they taste alright and aren't a bunch of bricks for you!!

Anonymous said...

Thank you for getting back to me so quickly! There was no draft, and we live near the beach.... do you think maybe my water and butter could have been too hot? I don't know much about yeast-that was my first attempt, but we couldn't quit eating them, so the flavor was good! It was just a mix between a biscuit and roll-just not the texture I was hoping for. Thank you again for the fast response. I LOVE your site:)
Casey

The Country Cook said...

Well I'm glad the flavor was at least good for you..LOL. It is possible about the butter and water. I turn my tap on hot and let it run for a minute. You want the water very warm but not boiling. Same with the butter. You want it melted but not crackling hot. If that makes sense. Good for you for trying out a new recipe with yeast! It can be intimidating but when you make it a few times, you'll get to know the feel of it. :)

Art By ASM said...

So I am right now making this recipe. I will blog all the steps and link back to you. I will let you know how they turned out. I am making them to eat with Pasta in the Oven for my daughter's 8th birthday. I can't wait to see how these look. The dough looks decadent and so yeasty and yummy! Can't wait, I am proofing them the second time. I got a lot of rolls to it in my pan, I used your method of proofing in the oven. Can't wait!

Art By ASM said...

These were delicious!!!! They were sweet, buttery and almost had a biscuit type flavor a little. Everyone loved them and I wasn't allowed to take the leftovers home! LOL! Now I wish I took a few because I wanted some so bad the next day. This will definitely be my go to recipe for rolls. They came out so huge I didn't know if I could fit them in the 9x13 pan, but it did and what was so funny, I didn't get to take a picture of them when they were done because I ran out the door and forgot to take a picture before everyone took them. So they were a huge hit and since I made them for an accompaniment to my daughter's birthday dinner at my mom's, it was extra special and my daughter who is 8 was just groaning at how good they are! So thank you!!!!

Have a great weekend!
Annamaria

PS: I will post my process and link back to you when I get it posted.

mommabear said...

These look friggin yummy! Do you think these could be done in a breadmaker??

The Country Cook said...

MommaBear, I haven't tried this one in a bread maker. I have one but I've always just made thee by hand. The dough is fairly loose and a bit sticky so I'm not sure how well it would hold up in the breadmaker. It's not your typical, stiff dough that needs a lot of kneading (if that makes sense).

Monica Y. L Young said...

Hi from Yuk Lan
would I be able to substitute at least 1 or 2 c of white flour with
King arthur white whole wheat flour; to add more nutrition without affecting the texture? Thank you

Mystery Shopping Teacher said...

These are amazing! This is my second time making this recipe and my rolls are in the oven for the second rising right now. I cannot wait until they are done! If you are thinking about making these rolls, do it! Trust me, they are delicious! Thanks for sharing this recipe :)

Btw, I have tried several of your recipes and they have been hits in my home. Thank you!

Anonymous said...

How many rolls does this recipe make? And don't have to Pre heat the oven again to 175 do you? And the all purpose flour doesn't have to be sifted either does it? Thanks a lot for any help you can give me.

The Country Cook said...

It depends on how big you cut the rolls. You can cut them smaller than I did. I usually make about 12 with this recipe. I don't sift the flour in this recipe. I have a large container that holds my flour, I just give it a good stir before measuring. But f you like to sift - then sift away. For the second rising, as long as your oven is still a bit warm, I wouldn't reheat it again. You just want it lightly warmed - not hot. The oven is good because it is draft free. If it's summer time and my house is already warm, I don't even bother heating up the oven at all. Just put your oven on a low, warm setting to heat it up gently, then turn it off. My oven's lowest setting is 175 so that's what I use. Hope that helps!

Nikki Nicholson-Gordon said...

I have been following you for a very long time. And I am terribly scared of yeast my hubby bought me a bread maker, am I able to use this recipe in my bread maker?

Nikki Nicholson-Gordon said...

I have been following and making your recipes for a very long time, and I just wanted to tell you my family says thank you! I also follow Christy@ Southern Plate and I have been wanting to make these rolls for a very long time, but I have had nothing but bad turnouts with yeast....but my hubby bought me a bread maker and I wanted to know can I use this recipe in the bread maker?

Dana Rowan said...

How many rolls does this recipe make? A dozen?

shelly said...

make sure your water or milk are about 110 degrees. otherwise you kill the yeast. if your yeast does not get foamy or frothy it is no good. toss it out and try again. (it takes about 5 up to 10 minutes to "bloom")

shelly said...

becky i make these all the time, and always use all butter. everyone says they prefer them the butter way:)

shelly said...

love christys site and yours!~ thanks for the awesome recipes :)

Michelle Kemry said...

Made these today to go along with some homemade turkey potato soup. Oh my word...these are wonderful. I'm glad I had to use to packets of yeast because I don't have enough to make another batch until I go to the grocery store. Thanks for the great recipe.

Pam said...

This is the same recipe I use for my cinnamon rolls... I mix cinnamon, brown sugar and margarine or butter and cover the rolled out dough with the mixture, then roll up the dough and slice into 1 inch rolls. Cover the bottom of a large cake pan with more margarine brown sugar and cinnamon then place those rolls on top of that and let rise for 1 hour.. pop em oven on 350 till browned.. remove immediately scooping as much sugar mix from bottom of pan onto the finished buns... these are delicious cinnamon buns mmmm.

Sue Ivany said...

These rolls look yummy.... I just have one question -- how much is a 'stick' of butter? 1/4 cup? 1/2 cup? I live in Canada and we don't buy our butter in 'sticks' (at least, not that I'm aware of). Thanks.

Brandie Skibinski said...

Sue, one stick of butter is 1/2 cup or 8 tbsp. :)

Sue Ivany said...

Thanks, Brandie!

Unknown said...

This recipe looks like you put the dry yeast in the mixture first, and the warm water later. I've never worked with yeast except when you have to dissolve it in the warm water first. Am I understanding this recipe correctly?

Anonymous said...

Hi,
I was wondering if you can use different flour? whole wheat ect. is all purpose the best for these :)

thank you!

chubbybunny said...

These look quite easy, and no need to dirty a Kitchen Aid bowl. paddle, and dough hook.

When I need to proof something, I put it in the oven with the oven light on. It keeps the rising dough out of a draft, and is also warm.

Annemarie Evans said...

Have you tried freezing these rolls, either after baking or just prior to baking?