Sourdough Steakhouse Rolls (Inspired by Texas Roadhouse!)
My sourdough steakhouse rolls are inspired by the beloved dinner rolls served at Texas Roadhouse! They're soft, fluffy, and slightly sweet. The ingredients are wholesome, the steps are simple, and they're budget-friendly to make! I hope they find a special place on your table along with my homemade cinnamon honey butter. They're perfect for holidays, weeknight suppers, and even gathering!
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 tops 1 Tbsp melted butter
Instructions
- BEFORE YOU GET STARTED: Feed your starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe. Example: Feed your ENTIRE sourdough starter jar 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it's bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
Make Dough
- In a mixing bowl, combine fed starter, milk, honey, melted butter, and salt until combined.
- Add in flour and mix until combined. Use your hands to finish combining excess flour into the dough and create a ball. (Moistness of your dough will depend on your starter's hydration. If it's not coming together, add in 1-2 Tbsp of water. If it's too wet add 1-2 Tbsp four).
- Turn dough out on the counter and knead for 2 minutes by hand or with a bread hook on an electric mixer. (If needed add a dusting of flour if the dough is sticky).
- Place dough back in the bowl and cover loosely with a damp towel, lid, or Saran wrap.
- Let dough sit on the counter to bulk ferment at room temperature for 12 hours. It should double or triple in size and have active air bubbles. Please see notes below!
- OPTIONAL: Once bulk fermentation is complete you can place dough in the fridge with an airtight lid for up to 48 hours before you continue, if you need more time.
- Once the bulk ferment is complete and you're ready to continue, uncover the dough and punch it down to deflate gas bubbles.
Shape Rolls
- Line a large baking sheet with parchment paper.
- Turn dough out on the counter (it shouldn't be to sticky but use a light dusting of flour if needed). Roll dough out into a 1/2 inch thick slab then fold it in half longwise and seal the edges with your hands.
- Slice dough into 7-10 squares (about 2 inches thick), then place them on sheet pan 1-2 inches apart.
- Cover pan with a dry kitchen towel and let rise on the counter at room temperature for 3-4 hours. Please see notes below! (If your dough was in the fridge add 2-4 hours to this rise since the dough is starting cold it needs more time.)
Bake Rolls
- Preheat oven to 375 degrees Fahrenheit and bake rolls for 18 minutes (they should be golden brown).
- When rolls come out of the oven, brush tops with 1 Tbsp of melted butter and enjoy!
Notes
This recipe is inspired by the rolls served at Texas Roadhouse. My recipe is not affiliated with or endorsed by the restaurant.
Want that delicious cinnamon honey butter to go with them?! Try my recipe: https://plumbranchhome.com/texas-roadhouse-cinnamon-honey-butter/
Please see blog post for all kinds of helpful tips and storage information.
Troubleshooting Help for Bulk Fermenting & Rising...
1. What to do if your dough isn't doubling in size during the bulk ferment and/or 2nd rise:- If your dough doesn't look like it's doing anything halfway through the rises, you need to place it in a slightly warmer area.
- This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
- Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.
- If your dough doesn't double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
- To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water.
- For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
- Make sure you're using unbleached flour and filtered or bottled water to do this. If you don't, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
- This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.
Did you make this recipe?
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).
Here at Plum Branch Home we’re loving our families and serving God one recipe at a time!
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
The temperature of my home/kitchen is 70°F. If your kitchen is colder, bulk fermentation and 2nd rise/proof may take longer. If it's warmer, they may be shorter.