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Dark and Soft Restaurant Style Rolls

Dark and Soft Restaurant Style Rolls

217kcal
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Prep 25 minutes
Cook 25 minutes
Total 1 day 50 minutes
These sweet, deeply aromatic rolls are heavily inspired by the iconic brown bread baskets served at popular steakhouses and the Cheesecake Factory. Utilizing a mature sourdough starter with a touch of cocoa powder for that classic dark color, these pillowy-soft rolls are rolled in thick oats and boast an incredible depth of flavor thanks to a generous amount of honey.
Servings 8 Large Rolls
Cuisine American (Copycat / Steakhouse Style)

Ingredients

The Sourdough Starter Levain (Night Before)
  • 5 g Sourdough starter culture
  • 30 g Water
  • 30 g Bread flour
The Deep Flavor Main Dough
  • 168 g Bread flour (56%)
  • 132 g Whole wheat flour (44%)
  • 3 g Unsweetened cocoa powder (1% - Used purely for rich color)
  • 180 g Water (60%)
  • 60 g Prepared mature sourdough starter (20%)
  • 78 g Honey (26%)
  • 9 g Sugar (3%)
  • 6 g Salt (2%)
  • 30 g Soft butter (10% - Softened completely to room temperature)
  • 0.5 g Instant dry yeast (Optional: include strictly to reduce natural sourness and boost rise)
The Traditional Textural Coating
  • 1/2 cup Old fashioned oats

Equipment

Method

Day 1 – Starter Ignition
  1. 10:00 PM: In a clean glass jar, dissolve your 5g of starter culture into 30g of water. Whisk together cleanly, then stir in the 30g of bread flour. Mix thoroughly, cover loosely, and let it ferment at room temperature 74–78°F (23–26°C) overnight until it expands to more than twice its original volume.
Day 2 – Intensive Mixing, Bulk Proof, and Cold Retard
  1. 8:00 AM: In your stand mixer bowl, add your 168g of bread flour, 132g of whole wheat flour, 3g of unsweetened cocoa powder, 180g of water, 60g of your active overnight starter, 78g of honey, and 9g of sugar (add the optional 0.5g of dry yeast here if using).
  2. Mix the dough on low speed for 2 to 3 minutes (or if using a KitchenAid mixer, run it on speed 3 for 3 to 4 minutes) until completely unified.
  3. Sprinkle in the 6g of salt and continue mixing for 2 minutes until the dough begins to draw cleanly together into a ball.
  4. Add the 30g of soft room-temperature butter. Increase your mixer speed to medium-high and knead continuously for 10 more minutes until the fat incorporates perfectly and the dough becomes smooth and cohesive.
  5. Cover the bowl and let bulk ferment for 3 to 4 hours at a warm 76–80°F (24–26°C). Perform 2 separate rounds of structural stretch-and-folds during this window; the dough will become noticeably smooth and slightly puffy.
  6. 12:00 PM: Transfer the covered dough container directly into the refrigerator for a cold fermentation retard lasting until the next morning.
Day 3 – Dividing, Oat Rolling, and Baking
  1. 7:00 AM: Remove the cold dough from the refrigerator. Using a bench scraper and kitchen scale, divide the dough mass cleanly into 8 equal pieces weighing roughly 80g each.
  2. Roll each piece tightly into a uniform log or roll, pinching the seams firmly at the base to secure the shape.
  3. Place your 1/2 cup of old fashioned oats into a shallow bowl. Dip the top and sides of each shaped roll straight into the oats, pressing gently so they adhere to the surface in a thick layer.
  4. Arrange the rolls neatly onto a baking tray lined with parchment paper. Cover loosely and let them proof a final time for 3 to 4 hours at 76–80°F (24–26°C) until they completely double in volume.
  5. Preheat your oven to 375°F (190°C).
  6. Slide the tray into the hot oven and bake for 25 to 28 minutes until the rolls turn a beautiful, rich dark brown. Serve fresh and warm with whipped butter!

Nutrition

Calories217kcalCarbohydrates41gProtein6gFat4gSaturated Fat2gPolyunsaturated Fat0.5gMonounsaturated Fat1gTrans Fat0.1gCholesterol9mgSodium80mgPotassium108mgFiber3gSugar9gVitamin A97IUVitamin C0.1mgCalcium13mgIron1mg

Notes

  • The Secret Behind the Cocoa Addition: Beginners are often worried that adding cocoa powder will make their dinner rolls taste like chocolate cake. Rest assured, the tiny 3-gram inclusion is purely a visual asset used to mimic that classic, deep restaurant-style molasses shade. It adds zero chocolate flavor, allowing the sweet profile of the dark honey to shine through.
  • Why Yeast is a Great Optional Asset: While this formula relies on a strong sourdough culture to condition the heavy whole wheat flour, adding that optional 0.5-gram pinch of instant dry yeast is highly recommended. The honey and sugar create a very rich environment that can slow down wild yeast; the tiny commercial yeast boost ensures a swift, reliable rise while softening any strong sour tang into a sweet profile.
  • Baking as a Large Sandwich Loaf: If you prefer a full-sized slicing loaf over individual dinner rolls, you can comfortably transform this recipe. Simply skip the division steps on Day 3—shape the entire chilled dough mass into a single tight cylinder and drop it into a greased 9x4 inch sandwich pan. Let it proof until it fills out the pan, then bake at 375°F (190°C) for 35 to 40 minutes.
  • Achieving a Crispier Outer Crust: If you love an extra-crunchy exterior shell rather than a purely pillowy roll, you can introduce steam into your oven. During the first 10 minutes of baking, place a metal tray filled with boiling water onto the bottom rack directly beneath your rolls. This traps moisture on the surface, ensuring the oats crisp up beautifully.

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