Ryan's steakhouse/ ponderosa/other restaurant roll

I am looking for a copycat of a slightly sweet, very soft, light dinner roll. We have had them at Ryan's Steakhouse and other set down restaurants that we have been to in the past. I have tried some recipes but have still not found a good copy recipe. I know that the rool also tasted very "yeasty." If anyone has a tried and true recipe they would be able to share I would appreciate it.

about 5 years ago

Post Reply  New Topic

Replies

Ryan's Yeast Rolls
===================
4 tablespoons margarine
1/3 cup shortening
3/4 cup + 1 tablespoon granulated sugar
3 large eggs
4 packages (1/4 oz. size) active dry yeast
1/2 cup lukewarm water
7-1/2 cups all-purpose flour
1 tablespoon salt
1-1/4 cups milk
.
Cream margarine and shortening with sugar until light. Add eggs slowly,
blending well between each addition. Dissolve yeast in lukewarm water (110
--be sure that water is not too hot). Sift together flour and salt. Add
half of flour and half of milk to the shortening-sugar mixture. Add
dissolved yeast. Add remainder of milk and flour to make a soft dough.
Cover dough; let rest for 10 minutes. Turn dough out onto a lightly floured
surface and knead for 8 to 10 minutes or until dough is smooth and elastic.
Place dough in a lightly greased bowl large enough to hold dough when
doubled in size, turning once to grease the surface. Cover; let rise in a
warm place (90 F) until double in size (about 2 hours). Fold dough over
from 4 sides to knead lightly. Let rise again until double in size. Turn
dough out onto a lightly floured surface and shape as desired. To Make
Cloverleaf Rolls 1. Shape dough into small balls. Three balls should
half-fill a greased muffin pan. Brush with melted margarine or butter. 2.
Let rise in warm place (90 F) until double in size (about 25 to 30 minutes).
Do not let rolls "over-rise". 3. Bake in a preheated 350 F oven until both
the top and bottom of rolls are golden brown, about 10 to 12 minutes. 4.
Remove from oven and brush top of rolls with melted margarine.

http://www.recipelink.com/mf/14/5026

Ranch dressing

1 cup mayonnaise
1 cup buttermilk
2 Tbsp. finely chopped green onion tops
1/4 tsp. onion powder
2 tsp. parsley
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper
Shake in a jar. It makes two cups.

http://www.recipelink.com/mf/14/5026

about 5 years ago

Was this helpful?  

Has no one responded? I would like to know too! Come on people, Thanksgiving is this thursday, share your knowledge!!

over 3 years ago

Was this helpful?  

yay there it is! sorry, I'm new to this site.

over 3 years ago

Was this helpful?  

Comments & Related Links

0 links
2 comments
1. BrittanyOsborne Chatsworth  over 2 years ago

I love Ryan's cheesecake. Is there any way I can get the recipe?


2. Lake Forest, United States  over 1 year ago

There's no way these rolls would turn out even close, what with 7-1/2 cups of flour, but total liquid of only 1-3/4 cups. 4 packages of yeast? Are you kidding? In half a cup of water? Even so; I tried to knead the dough and it was like concrete. Not even close to Ponderosa rolls, which I was searching for. Don't know about Ryan's rolls, but look for Logan's rolls instead.

Add your comment


add name, location, website

9dbad1ee351aade7fea139c9fbca35a8aa3872c4

Email alerts, login to receive email alerts when someone comments on this.

 

 
Custom Search
 
 

Recipe Review

Moist Rhubarb Coffeecake

Photo of Moist Rhubarb Coffeecake

An amazingly moist and tasty rhubarb cake. The applesauce and yogurt really made the cake super moist and delicious. Instead of cake flour, I used 1 1/2 cups whole wheat flour and 1/2 cup all-purpose flour, used 1 large egg, and the cake turned out so fluffy and soft. The rhubarb chunks added the sour fruitiness into every bite, which was a yummy addition. Considering it's a fat-free cake, when I had my first piece, I realized that you really didn't need any butter or oil. All the ingredients were just perfectly balanced, the cake was absolutely a winner!