Beefhouse Rolls bring together the rich flavors of tender beef and savory spices wrapped in a soft, golden roll. This recipe has become a favorite for those who crave a hearty and satisfying meal that’s easy to prepare and perfect for any occasion. Whether you’re hosting a casual get-together or looking for a comforting dinner, these rolls deliver on taste and convenience.
Originating from a blend of traditional meat roll recipes, Beefhouse Rolls are all about bold flavors and simple ingredients. We love how versatile they are—great as a snack, lunch, or even a party appetizer. With our step-by-step guide, you’ll master these delicious rolls in no time and impress your friends and family with a dish that’s both flavorful and filling.
Ingredients
To craft our Beefhouse Rolls, we’ll need a balance of flavorful beef filling, soft dough, and complementary garnishes. Here’s a detailed breakdown of all components to ensure every roll bursts with taste and texture.
For the Beef Filling
We want the beef filling to be rich, savory, and perfectly spiced. Below are the precise ingredients to deliver that hearty flavor:
- 1 lb ground beef (preferably 80% lean for juiciness)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons tomato paste
- ¼ cup beef broth (or water)
- 2 tablespoons olive oil
For the Dough
Our dough needs to be soft and pliable to cradle the beef filling perfectly. Use the following ingredients for that tender roll texture:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 ½ cups | Sifted |
| Active dry yeast | 2 ¼ teaspoons | One packet |
| Warm water | 1 cup | Around 110°F (43°C) |
| Granulated sugar | 2 tablespoons | Feeds the yeast |
| Salt | 1 ½ teaspoons | For balanced flavor |
| Unsalted butter | 3 tablespoons | Melted |
| Whole milk | ½ cup | Warm |
| Large egg | 1 | Room temperature |
Additional Ingredients and Garnishes
- 1 egg (for egg wash, lightly beaten, to brush on rolls before baking)
- Sesame seeds or poppy seeds (optional, for topping)
- Fresh parsley, chopped (for garnish)
- Dijon mustard or horseradish sauce (optional, for serving)
Equipment Needed
To prepare our Beefhouse Rolls perfectly, we need the right tools to ensure each step runs smoothly and results in tender, flavorful rolls.
- Mixing Bowls: Use a large bowl for combining the dough ingredients and a separate bowl for mixing the ground beef filling thoroughly.
- Measuring Cups and Spoons: Accurate measurement keeps the dough soft and the filling flavorful; these are essential.
- Stand Mixer or Hand Mixer with Dough Hook Attachment: This helps knead the dough evenly and saves us time and effort. Alternatively, knead by hand on a clean surface.
- Rolling Pin: To roll the dough into even portions before assembling the rolls.
- Baking Sheet or Pan: A rimmed baking sheet lined with parchment paper or a silicone mat prevents sticking and promotes even baking.
- Sharp Knife or Dough Cutter: For dividing the dough into equal pieces for consistent roll sizes.
- Pastry Brush: To apply the egg wash over the rolls for a golden, shiny crust.
- Skillet or Sauté Pan: We use this to cook the beef filling before placing it inside the dough.
- Cooling Rack: After baking, this lets the rolls cool evenly to preserve texture.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine dough and beef ingredients |
| Measuring Cups/Spoons | Precise ingredient measurement |
| Stand/Hand Mixer | Knead dough efficiently |
| Rolling Pin | Roll out dough evenly |
| Baking Sheet/Pan | Bake rolls evenly |
| Sharp Knife/Dough Cutter | Portion dough uniformly |
| Pastry Brush | Apply egg wash for crust |
| Skillet/Sauté Pan | Cook the beef filling before baking |
| Cooling Rack | Cool rolls without sogginess |
Having these tools ready and organized helps us execute the Beefhouse Rolls recipe flawlessly, guaranteeing a delicious outcome every time.
Prep Work
To create perfect Beefhouse Rolls, thorough preparation is key. We focus first on crafting the rich beef filling and then on making the soft, pliable dough.
Preparing the Beef Filling
- Heat the skillet over medium-high heat.
- Add 1 pound of ground beef and cook until browned, breaking it up into small pieces.
- Drain excess fat to keep the filling moist but not greasy.
- Stir in 1 finely chopped onion and cook until translucent for natural sweetness.
- Add 2 minced garlic cloves and sauté for 1 minute to release aroma.
- Mix in the spice blend:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Cook the mixture for another 3-4 minutes to marry flavors.
- Remove from heat and let the filling cool slightly before assembling.
“Browning the beef properly enhances the savory depth, which is critical to our signature Beefhouse Rolls.”
Making the Dough
- In a large mixing bowl, combine:
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 tablespoon sugar
- 1 teaspoon salt
- Warm 1 cup whole milk to about 110°F — comfortably warm, not hot.
- Add the warm milk and 1/4 cup melted butter to the dry ingredients.
- Crack in 1 large egg and mix to form a shaggy dough.
- Knead the dough by hand or with a stand mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic.
- Shape dough into a ball and place in a greased bowl; cover with a clean towel.
- Let the dough rise in a warm place until doubled in size, approximately 1 to 1 1/2 hours.
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 3 1/2 cups | Sifted for best texture |
| Active dry yeast | 2 1/4 teaspoons | One packet |
| Sugar | 1 tablespoon | Enhances yeast activation |
| Salt | 1 teaspoon | Balances flavor |
| Whole milk | 1 cup | Warmed to 110°F |
| Melted butter | 1/4 cup | Adds richness and softness |
| Large egg | 1 | Binds and enriches dough |
Directions
Follow these precise steps to craft perfect Beefhouse Rolls that showcase tender beef wrapped in soft, golden dough. We highlight every detail to ensure a flawless baking experience.
Shaping and Rolling the Dough
- Lightly flour a clean surface to prevent sticking.
- Punch down the risen dough gently to release excess air.
- Roll the dough into a rectangular shape approximately 12 by 16 inches.
- Use a rolling pin to maintain even thickness of about 1/4 inch.
- Trim the edges with a sharp knife for neatness.
- Divide the dough into equal sections—typically 12 pieces—using a dough cutter or knife for uniform rolls.
Filling the Rolls
- Spoon the prepared savory ground beef filling evenly along one long edge of each dough section.
- Spread the filling carefully leaving about 1/2 inch of dough at the top and bottom edges to seal.
- Roll each dough section tightly from the filled edge to the opposite side, like a jelly roll.
- Pinch the seams and edges firmly to seal the beef inside.
- Place each roll seam side down on a parchment-lined baking sheet, spaced about 2 inches apart for expansion.
Baking the Rolls
- Preheat the oven to 375°F (190°C).
- Brush the tops of the rolls with egg wash for a glossy, golden finish.
- Optionally sprinkle sesame seeds or poppy seeds on top for extra flavor and texture.
- Bake the rolls in the center rack of the oven for 20 to 25 minutes until golden brown and cooked through.
- Transfer the rolls to a cooling rack and let them rest for 10 minutes before serving.
| Step | Detail | Measurement/Temperature | Time |
|---|---|---|---|
| Dough Rectangle Size | Roll dough evenly | 12 x 16 inches | |
| Dough Thickness | Maintain consistent thickness | 1/4 inch | |
| Roll Division | Number of pieces | 12 | |
| Oven Temperature | 375°F (190°C) | ||
| Baking Duration | Perfect crisp and golden finish | 20 to 25 minutes | |
| Cooling Time | Allow to rest before serving | 10 minutes |
Pro Tip: Ensuring a tight seal when rolling prevents the beef filling from leaking during baking. Use a little water on the dough edges to strengthen the seal.
By carefully shaping, filling, and baking, our Beefhouse Rolls will emerge tender, flavorful, and visually stunning—ready to impress at any gathering.
Serving Suggestions
To enhance the enjoyment of our Beefhouse Rolls, we recommend a variety of serving options that complement their rich, savory flavor and tender texture. Here are some ideas to elevate your meal experience:
Classic Accompaniments
- Pair the Beefhouse Rolls with a fresh side salad made of crisp greens, cherry tomatoes, and a light vinaigrette. This adds a refreshing contrast to the hearty rolls.
- Serve with tangy pickles or sauerkraut to add a zesty crunch, balancing the richness of the beef filling.
Sauces and Condiments
Offering a selection of sauces can personalize each bite:
- Spicy mustard or horseradish sauce for a sharp kick.
- Garlic aioli or creamy ranch to add smooth, savory notes.
- A drizzle of barbecue sauce pairs well with the smoky flavors of the beef.
Beverage Pairings
Completing the dish with an ideal drink enhances the overall flavor:
| Beverage Type | Description | Why It Works |
|---|---|---|
| Red Wine | Medium-bodied like Merlot or Zinfandel | Complements the richness and spices of the beef |
| Craft Beer | Amber ale or brown porter | Adds malty sweetness and bitterness balance |
| Iced Tea | Unsweetened or lightly sweetened | Refreshes the palate without overpowering |
Serving Temperature
- Serve the Beefhouse Rolls warm or at room temperature to maximize flavor.
- If needed, reheat gently in a preheated oven at 300°F (150°C) for 5–7 minutes to preserve softness and crisp edges.
“Enjoying our Beefhouse Rolls with a well-chosen side and sauce encourages a delicious harmony of flavors that delights every bite.“
Presentation Tips
- Arrange the rolls on a wooden serving board with small bowls of sauces around.
- Garnish with fresh parsley or chives to add vibrant color and fresh herb aroma.
- Use parchment paper under the rolls for rustic charm and easy serving.
By carefully choosing sides, sauces, and drinks, we turn our Beefhouse Rolls into a memorable feast perfect for any occasion.
Storage and Make-Ahead Tips
To keep our Beefhouse Rolls fresh and flavorful, proper storage and prep are essential. Here are our best tips to maintain their texture and taste.
Storing Freshly Baked Rolls
- Allow the rolls to cool completely on a cooling rack. This prevents condensation from making the dough soggy.
- Place the rolls in an airtight container or wrap them tightly with plastic wrap.
- Store at room temperature for up to 2 days to enjoy a soft texture. For longer storage, refrigerate.
- When refrigerated, rolls can last up to 5 days, though the dough may firm slightly.
Freezing for Longer Storage
- Wrap cooled rolls individually in plastic wrap to avoid freezer burn.
- Place wrapped rolls in a resealable freezer bag or airtight container.
- Freeze the rolls for up to 3 months.
| Storage Method | Duration | Storage Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Keep airtight, avoid heat or sunlight |
| Refrigerator | Up to 5 days | Wrap tightly, consume within 5 days |
| Freezer | Up to 3 months | Wrap individually, defrost before reheating |
Reheating Instructions
- Preheat the oven to 350°F (175°C).
- Place rolls on a baking sheet, cover loosely with foil to prevent drying out.
- Heat for 10 to 15 minutes, until warm throughout.
- For a quick option, microwave on medium power for 20 to 30 seconds, but oven reheating preserves the crust best.
Make-Ahead Preparation
- We can prepare the beef filling and the dough separately in advance.
- Store the cooked beef filling in an airtight container in the refrigerator for up to 3 days.
- The dough can be made the day before and refrigerated after its first rise. Bring it to room temperature before shaping.
- Alternatively, assemble the rolls and leave them to rise on the baking sheet covered with plastic wrap overnight in the fridge. Bake the next day for fresh rolls with minimal effort.
“Pro Tip: For best results, avoid freezing fully baked rolls with sauce or fillings that release moisture, as this can affect texture upon thawing.”
Using these storage and make-ahead strategies ensures we always have delicious, tender, and savory Beefhouse Rolls ready whenever cravings strike or guests arrive.
Conclusion
Beefhouse Rolls bring together hearty flavors and soft, pillowy dough in a way that’s sure to satisfy any appetite. With the right preparation and attention to detail, these rolls become a versatile dish perfect for any meal or gathering.
By mastering this recipe, we unlock a delicious option that’s both comforting and impressive. Whether served warm or at room temperature, paired with your favorite sides and sauces, Beefhouse Rolls are bound to become a staple in our kitchen.
Frequently Asked Questions
What are Beefhouse Rolls?
Beefhouse Rolls are soft bread rolls filled with flavorful ground beef, onions, garlic, and spices. They are savory, hearty, and perfect as snacks, lunches, or appetizers.
What ingredients do I need to make Beefhouse Rolls?
You need ground beef, onions, garlic, spices, all-purpose flour, yeast, warm milk, sugar, salt, butter, eggs, and optional toppings like sesame seeds or poppy seeds.
What equipment is required to prepare Beefhouse Rolls?
You will need mixing bowls, measuring cups and spoons, a mixer for kneading dough, rolling pin, baking sheet, knife or dough cutter, pastry brush, skillet, and a cooling rack.
How is the beef filling prepared?
Brown the ground beef, sauté onions and garlic, then mix in a blend of spices to create a rich, savory filling for the rolls.
How do I make the dough for Beefhouse Rolls?
Combine dry ingredients, add warm milk and melted butter, knead until smooth and elastic, then allow the dough to rise until it doubles in size.
What is the baking process for Beefhouse Rolls?
Roll the dough into rectangles, add beef filling, roll tightly, seal edges, brush with egg wash, optionally top with seeds, and bake at 375°F (190°C) for 20–25 minutes.
Can I prepare Beefhouse Rolls in advance?
Yes, you can prepare the filling and dough ahead, assemble rolls to rise overnight in the fridge, and bake when ready.
How should I store leftover Beefhouse Rolls?
Store completely cooled rolls in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
What’s the best way to reheat Beefhouse Rolls?
Reheat in the oven to maintain the crust’s texture. Avoid microwaving to prevent sogginess.
What are some good serving suggestions for Beefhouse Rolls?
Serve warm or room temperature with side salads, pickles, sauces like mustard or aioli, and pair with drinks like red wine, craft beer, or iced tea.