So while I was making the most amazing USDA steaks that I hunted down in London (I promise we’ll get to that soon!), I needed some really traditional American sides to go with it. Besides my amazing twice-baked potatoes (will also get to those in the near future) and Caesar salad, I needed some carbs! When I go out to dinner, I usually eat at least four giant pieces of bread, which leaves me too full to eat most of my main meal. Which is totally great. Because then I get to take it home and eat it as a second meal the next day. So…
…My favorite rolls with steak are those that they serve at Texas Roadhouse, and it doesn’t get any more American than that. And they just screamed home to me while far away, so I did my best to make a from-memory homemade version that is excellent with steak, and all the while using fresh ingredients that are readily available in the UK (no preservatives in these babies).
Ingredients: Makes 1 to 1 1/2 dozen rolls
2 tablespoons active dry yeast
1/4 warm water
1 cup milk
1 1/2 tablespoons unsalted butter, melted and cooled slightly
1/4 cup plus 1/2 teaspoon granulated sugar
3 1/4 cups all-purpose flour (thumbs up for Colorado flour in a cotton flour sack!)
1 teaspoon salt
Heat milk in shallow saucepan over medium heat until scalded, don’t let it boil. Remove from heat and cool to lukewarm.
Dissolve yeast in warm water with 1/2 teaspoon of sugar and let sit until it gets all bubbly and frothy. You can do it right in the liquid measuring cup.
After it gets all lovely and frothy (cuz it’s alive!!), combine the yeast mixture with lukewarm milk, 1/4 cup sugar, and 1 cup flour poured through a sieve to remove lumps and to aerate. Yay for orange nails.
The consistency of the dough should be of pancake batter right now, really loose. Beat thoroughly with a whisk.
Add melted butter, egg, and salt. Again, beat thoroughly with whisk. Add 2 1/4 cups flour (again, through a sieve) to create a soft dough.
Use a spatula to scrape the dough out onto a floured board to let dough rest. Grease a large bowl with shortening. After dough has rested for a few minutes, knead dough until smooth and no longer lumpy on the outside, but not until the dough is tough. You could also use the dough hook on a stand mixer to do the kneading for you, but mine was apparently in the basement somewhere and I couldn’t find it. I would suggest 4-5 minutes if you can find yours.
Put into the greased bowl, then flip over so all sides are greased equally.
Cover bowl with a damp towel and let rise until double in size. I set mine outside in the 80° sun for 15 minutes and it was perfect.
After it’s doubled in size, punch down in the bowl…fun! Then pour out onto a floured board and roughly mold it into a rectangle. As you can see, mine is VERY rough. Fold this rectangle in half over itself and very lightly run a rolling pin over it to seal the fold together. Now mold into an even better rectangle.
Let rest for about 10 minutes. Using a dough cutter or whatever you have on hand that will cut dough (I used a spatula), cut dough into 12-15-ish squares.
Place squares onto a greased baking sheet and let rise until double. It took mine about 45 minutes sitting next to a hot oven.
Bake at 350°F for 13-14 minutes until all golden-y and browned. Baste immediately after you take them out of the oven with melted butter to add that lovely sheen.
Cinnamon Honey Butter Ingredients:
1 stick room temperature unsalted butter
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon ground cinnamon
Plunk the whole stick of butter in a small bowl. Whip it for about 30 seconds with a hand blender. Using a retro one like mine scores extra points.
Add powdered sugar, honey, and cinnomon and beat on low until combined and smooth. Use low setting so the powdered sugar doesn’t go all over you. Scrape down the bowl with a bendy plastic spatula and mix on high for about a minute, until the butter is really whipped and light.
Now slather generously all over the rolls and eat with an amazing steak, salad, and baked potato. It doesn’t get more USA than that!