Soft, fluffy, and lightly sweet, these homemade rolls capture everything people love about that famous steakhouse favorite.
Each bite is rich, buttery, and tender—perfectly golden on the outside with a pillowy interior that practically melts in your mouth.
Whether you’re serving them for a holiday meal or just craving something comforting, these rolls deliver that irresistible bakery-style texture every time.
What makes these rolls truly special is their balance of sweetness and richness, paired with a soft, elastic crumb that pulls apart beautifully.
Brushed with melted butter right out of the oven and served warm with cinnamon honey butter, they turn any meal into something memorable. Once you make them from scratch, you’ll never want store-bought rolls again.
Prep Time: 50 mins
Cook Time: 20 mins
Additional Time: 2 hrs 20 mins
Total Time: 3 hrs 30 mins
Servings: 16 rolls
Yield: 16 rolls
Ingredients
- 1 cup whole milk
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, softened (divided)
- 1 (1/4-ounce) packet active dry yeast
- 1 1/2 teaspoons kosher salt
- 1 large egg yolk, room temperature
- 2 large eggs, room temperature (divided)
- 3 3/4 cups all-purpose flour (divided), plus extra for dusting
- Cooking spray
- 1 tablespoon water
- Cinnamon honey butter, for serving
Directions
- Warm the milk in a small saucepan over medium heat until it just begins to bubble at the edges. Remove from heat and transfer to a stand mixer bowl. Stir in sugar and 4 tablespoons butter, and let cool to 110°F–120°F, stirring occasionally.
- Sprinkle yeast over the warm mixture and let sit for about 10 minutes, until foamy.
- Add salt, egg yolk, 1 whole egg, and half of the flour. Mix on low speed until combined. Gradually add the remaining flour, about 1/2 cup at a time, mixing until a sticky dough forms.
- Increase speed to medium and knead until the dough becomes smooth, elastic, and pulls away from the bowl, about 8 to 10 minutes.
- Transfer dough to a lightly greased bowl, cover loosely, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and turn it onto a floured surface. Roll or press into a rectangle about 1/2 inch thick. Trim edges for even shaping, then fold the dough in half lengthwise and seal the edges.
- Cut into 16 equal squares and place on a parchment-lined baking sheet about 1/2 inch apart. Cover loosely and let rise again until doubled, about 1 hour. Preheat oven to 350°F.
- Whisk together remaining egg and water, then brush over the tops of the rolls.
- Bake for 12 to 16 minutes, or until golden brown.
- Melt the remaining 2 tablespoons butter and brush over the hot rolls immediately after baking.
- Serve warm with cinnamon honey butter.