Beef House Rolls Recipe – Savory & Soft
There’s nothing quite like the warm, buttery aroma of freshly baked rolls straight out of the oven. If you’ve ever had the famous Beef House Rolls from Indiana, you know just how heavenly soft and flavorful they are. Today, I’m going to show you how to recreate that nostalgic, melt-in-your-mouth taste right in your own kitchen.
These rolls are golden on the outside, pillowy on the inside, and perfect to serve with dinner, alongside soup, or even with a touch of jam at breakfast. Trust me, once you bake a batch of these, your family will be asking for them again and again.
Dough Preparation
Making Beef House Rolls from scratch is easier than you think, but the secret lies in properly activating the yeast and giving the dough plenty of time to rise. Follow these steps carefully for the softest, fluffiest rolls ever.
Mixing the Ingredients
- In a small bowl, dissolve the yeast in 1 cup of lukewarm water. Add the beaten egg and stir well. Set aside for 5–10 minutes until it becomes foamy. This shows your yeast is active.
- In another bowl, combine the sugar, salt, and lard. Pour in the ¾ cup of boiling water and stir until the lard melts. Then add the ¾ cup of cold water to cool the mixture down.
- Slowly combine the yeast mixture with the sugar-lard mix in a large mixing bowl. Stir until blended.
- Gradually add the flour, one cup at a time, mixing until a sticky dough begins to form.
Kneading the Dough
Now it’s time to develop that structure and elasticity:
- By Hand: Lightly flour your countertop and knead the dough for 15–20 minutes. Push the dough away with the heel of your hand, fold it over, and repeat until smooth and elastic.
- By Mixer: Use the dough hook attachment on medium speed for about 8–10 minutes until the dough pulls cleanly from the sides of the bowl.
The dough should feel soft but not overly sticky. If needed, add a tablespoon of flour at a time while kneading.
First Rise
- Shape the dough into a ball and place it in a lightly greased bowl.
- Cover with a clean towel or plastic wrap and let it rest in a warm, draft-free spot for at least 2 hours, or until doubled in size.
- Once risen, gently punch the dough down to release air bubbles before moving on to shaping.
At this point, your kitchen will already smell amazing, and you’ll know you’re on your way to authentic Beef House Rolls!
Shaping the Beef House Rolls
Once your dough has risen beautifully, it’s time to shape those irresistible rolls.
- Punch Down the Dough – Gently press down on the risen dough to release trapped air.
- Divide the Dough – Pinch or cut the dough into equal portions (about the size of a golf ball). You should get around 24 rolls.
- Shape into Balls – Roll each piece between your palms until smooth and round.
- Grease the Pan – Place the shaped dough balls into a greased baking sheet or pan, leaving a little space between them for rising.
Second Rise
- Cover the rolls with a clean towel and let them rise for about 30 minutes.
- They should puff up and look airy but still hold their round shape. This second rise is what gives them that signature light and fluffy texture.
Baking the Rolls
- Preheat your oven to 350°F (175°C).
- Once the rolls have risen, brush the tops lightly with oil or melted butter for a soft, golden crust.
- Bake for 25–30 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.
- Remove from the oven and let them cool slightly on a wire rack before serving.
Serving Suggestions
These Beef House Rolls are perfect for:
- Pairing with soups, stews, or chili
- Serving alongside roast dinners or holiday meals
- Enjoying warm bread with butter, honey, or jam for breakfast
- Making mini sandwiches or sliders
They’re versatile, comforting, and absolutely irresistible fresh from the oven.
Storage Instructions
Keeping Rolls Fresh
To keep your Beef House Rolls soft and delicious, store them in an airtight container or zip-top bag at room temperature for up to 3 days.
Freezing the Rolls
If you’d like to make them ahead of time, these rolls freeze beautifully:
- Place cooled rolls in a freezer-safe bag.
- Freeze for up to 2 months.
- When ready to enjoy, thaw at room temperature or warm them in a 325°F oven for 10 minutes.
Pro Tips for Perfect Beef House Rolls
- Use fresh yeast – Always check the expiration date on your yeast to ensure a good rise.
- Don’t rush the rise – The longer resting time (at least 2 hours) is key for pillowy rolls.
- Knead thoroughly – Whether by hand or mixer, proper kneading develops gluten for the right texture.
- Brush with butter – For an extra golden, tender top, brush melted butter over the rolls right out of the oven.
Beef House Rolls Recipe
Ingredients
Video
Notes
Required Kitchen Tools
When making Beef House Rolls, having the right tools will make the process smoother and more enjoyable:- Large Mixing Bowls – For preparing the yeast mixture and combining dough.
- Stand Mixer with Dough Hook (optional) – Speeds up kneading but you can also knead by hand.
- Measuring Cups & Spoons – Accuracy is key in bread making.
- Wooden Spoon or Silicone Spatula – For mixing wet and dry ingredients.
- Clean Kitchen Towels or Plastic Wrap – To cover dough while it rises.
- Baking Sheets or Greased Pans – To bake the rolls.
- Pastry Brush – For brushing oil or butter on top of rolls.
Frequently Asked Questions About Beef House Rolls
What are Beef House Rolls?
Beef House Rolls are soft, fluffy dinner rolls made famous by the Beef House Restaurant in Indiana. They’re slightly sweet, buttery, and perfect for serving with any meal.
Can I make Beef House Rolls without lard?
Yes! You can substitute lard with unsalted butter or shortening. Butter will give a richer flavor, while shortening keeps the rolls extra soft.
Why didn’t my rolls rise properly?
This usually happens if the yeast is old or if the water was too hot and killed the yeast. Make sure your water is lukewarm (about 105–110°F) and that your yeast is fresh.
How do I make my rolls softer?
Knead the dough thoroughly to develop gluten, let it rise fully, and don’t skip brushing the tops with butter or oil before baking. Covering them with a towel after baking also helps keep them soft.
Can I make the dough ahead of time?
Yes! After the first rise, cover the dough tightly and refrigerate overnight. The next day, shape the rolls, let them rise again, and bake.
How do I store leftover Beef House Rolls?
Store cooled rolls in an airtight container at room temperature for up to 3 days. For more extended storage, freeze them in a zip-top bag for up to 2 months.
What’s the best way to reheat Beef House Rolls?
Warm them in a 325°F oven for 8–10 minutes or microwave for 20–30 seconds wrapped in a damp paper towel to bring back their softness.
Can I double the recipe for a large gathering?
Absolutely! This recipe scales very well. Just make sure you have enough baking pans and oven space to bake them evenly.
What meals go best with Beef House Rolls?
They pair perfectly with roast dinners, soups, stews, holiday meals, or simply with butter and jam for breakfast.
How many calories are in one Beef House Roll?
On average, each roll contains around 170–190 calories, depending on the size and whether you use lard or butter.
Conclusion
Homemade Beef House Rolls are the ultimate comfort food, soft, buttery, and perfect for any meal. With a bit of patience and love, you can recreate this restaurant favorite at home and wow your family or guests. Whether served with a hearty dinner or enjoyed warm with butter, these rolls will quickly become a household favorite.
So go ahead, gather your ingredients, and bake up a batch of these legendary rolls. Your kitchen will smell amazing, and your taste buds will thank you!
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
