It's a good thing my baking is better than my photography. The rolls are really chocolate color brown in real life and for whatever reason, they barely look brown at all in this photo upload. Yea, for all those who take those great pictures and show them off here. You get my admiration. ANYWAY! I made these for all that left over ham we had left from Easter weekend. It was a sweet ham, and deserved a sweet roll to wrap it up for consumption! The Outback Steakhouse bread came to mind. We have been making it (or as close as I can come) for a few years now, and usually served with honey butter just like they do at Outback. But for a sandwich, hamburger bun shaped bread works out just fine. Just divide it up into pieces the same size and make them into rounds balls like you would any other roll.Here is the recipe if any one else has left overs and is in "knead"HA!- get it!
OUTBACK STEAKHOUSE ROLLS
1 1/3 c. warm water 4 T. butter, softened
1/2 c. honey 2 3/4 c. KA bread flour
1 3/4 c. whole wheat flour 2 t. salt
1 T. caramel color powder 2 1/2 t. instant yeast
Combine all the ingredients in the bowl of an electric mixer. Mix until you have formed a smooth sticky dough.
Let the dough rise for one hour. It won't have doubled, just be sort of puffy. Divide into 10 equal sized pieces, and shape into round balls for hamburger bun shaped rolls, or shape like a baked potato for more of a steakhouse look. Sprinkle with corn meal if desired. Place them on a cookie sheet covered with parchment in a warm place to rise for 90 minutes to an hour to rise. They won't be doubled, but when touched, they are slow to rebound.
Bake the rolls in a preheated 350 degree oven for 24 minutes, until the bottom appears slightly browned, or until you have an internal temperature of 200 degrees. Remove from the oven and cool on a rack . Serve with honey butter.
P.S. I have also used instant coffee instead of the caramel color, just disolve it in a small amount of water, and remember to subtract that amount from your total.