Ozzie Rolls were created and popularized by Great American Restaurants (GAR), a well-known restaurant group in Northern Virginia. This hospitality group operates several restaurants, including Ozzie’s Good Eats, Coastal Flats, Carlyle, and Sweetwater Tavern, each offering a unique dining experience. Ozzie Rolls became an instant hit among patrons due to their light, airy texture and slightly sweet taste, making them a perfect accompaniment to any meal.
These rolls are often served as a complimentary bread basket at GAR restaurants, making them a highly anticipated part of the dining experience. Many customers rave about them, often requesting extra servings or attempting to take some home. The warm, freshly baked rolls, paired with whipped honey butter, have become a signature element of the restaurant group’s menu, solidifying their cult-favorite status.
What Makes Ozzie Rolls Unique?
What sets Ozzie Rolls apart from traditional dinner rolls is their perfect balance of flavor and texture:
✔️ Light & Fluffy – These rolls have an airy, soft interior due to their enriched dough, which contains butter, eggs, and evaporated milk.
✔️ Slightly Sweet – Unlike standard bread rolls, Ozzie Rolls have a subtle sweetness that pairs beautifully with the whipped honey butter.
✔️ Golden-Brown Crust – Achieved through proper baking or frying techniques, their exterior has a light crispness while remaining tender inside.
✔️ Versatile Pairing – Whether enjoyed with honey butter, soups, or as a sandwich base, these rolls can be adapted to various meals.
Ingredients
For the Rolls
1. Bread Flour
Why it’s used: Bread flour has a higher protein content (11–13%) compared to all-purpose flour, which allows for better gluten development. This is crucial for a soft yet chewy roll with structure.
How it works: When kneaded, the gluten in bread flour forms an elastic network that traps air, helping the dough rise properly. This results in a light and fluffy interior while maintaining a slightly crisp exterior.
2. Granulated Sugar
Why it’s used: Sugar plays multiple roles in this recipe:
Provides slight sweetness, enhancing the overall flavor.
Helps activate the yeast by serving as its food source, allowing it to ferment and produce carbon dioxide, which makes the dough rise.
Contributes to browning by caramelizing during frying, giving the rolls a golden crust.
3. Active Dry Yeast
Why it’s used: Yeast is responsible for making the dough rise and become airy. Active dry yeast is commonly used in baking because it has a long shelf life and can be easily stored.
How it works:
When mixed with warm water and sugar, yeast becomes activated, feeding on the sugar and producing carbon dioxide.
This gas gets trapped in the gluten network, causing the dough to expand and creating soft, fluffy rolls.
The longer the dough rises, the more developed the flavor becomes.
4. Salt
Why it’s used:
Enhances the overall flavor, preventing the dough from tasting bland.
Strengthens the gluten structure, improving elasticity and texture.
Controls yeast activity, ensuring a steady rise without overproofing.
5. Unsalted Butter
Why it’s used:
Adds richness and flavor, making the rolls taste buttery and indulgent.
Contributes to a soft and tender texture by coating the flour particles, slowing gluten development slightly.
Helps create a slightly crisp crust when the rolls are fried.
Note: Unsalted butter is preferred because it allows you to control the salt content precisely.
6. Eggs
Why they’re used:
Provide structure by binding ingredients together, making the dough more stable.
Contribute to a soft and tender crumb due to their fat content.
Help with leavening, as eggs trap air when mixed, adding to the dough’s rise.
Give the rolls a rich, golden color and enhance their flavor.
7. Evaporated Milk
Why it’s used:
Adds a creamy and slightly sweet flavor, making the rolls richer than those made with regular milk.
Contributes to a softer crumb due to its protein and fat content.
Enhances browning when frying, giving the rolls a golden finish.
Note: Evaporated milk is thicker than regular milk because it has about 60% of its water removed, concentrating its flavor.
8. Water
Why it’s used:
Hydrates the flour, allowing gluten to develop properly.
Helps dissolve yeast and sugar, ensuring even distribution in the dough.
Creates the right dough consistency, keeping it pliable but not too wet.
9. Canola or Vegetable Oil (for frying)
Why it’s used:
Has a neutral flavor, preventing it from overpowering the taste of the rolls.
Has a high smoke point, meaning it can withstand high temperatures without burning, ensuring an even and crisp fry.
Ensures the rolls develop a golden-brown crust while remaining soft inside.
For the Whipped Honey Butter
This sweet and creamy butter is the perfect complement to Ozzie Rolls, adding a smooth and rich topping with a hint of natural sweetness.
1. Unsalted Butter
Why it’s used:
Provides a smooth, creamy texture, making it easy to spread.
Enhances the rolls with a rich, buttery flavor.
Allows for better control over the salt content compared to salted butter.
Tip: Softening the butter before whipping ensures a light and airy texture.
2. Honey
Why it’s used:
Adds natural sweetness without being overwhelming.
Contributes to a smooth and silky texture when combined with butter.
Enhances moisture retention, keeping the whipped butter soft.
Tip: Use high-quality raw honey for the best flavor.
3. Optional: Poppy Seeds
Why they’re used:
Enhance presentation, giving the whipped butter an elegant touch.
How To Make Ozzie Rolls
1. Preparing the Dough
Activate the Yeast:
In a small bowl, combine warm water (about 110°F/43°C) with 1 teaspoon of sugar and the active dry yeast.
Stir gently and let it sit for 5–10 minutes until it becomes frothy. This step ensures the yeast is alive and active, leading to a good rise.
Mixing the Dough:
In a large mixing bowl, combine bread flour, the remaining sugar, and salt.
In a separate small bowl, whisk together the beaten eggs, melted butter, and evaporated milk.
Pour the activated yeast mixture into the dry ingredients, followed by the wet ingredients (butter, egg, and milk mixture).
Stir with a wooden spoon or a dough hook (if using a stand mixer) until a sticky dough forms.
Kneading the Dough:
Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
If using a stand mixer, knead on medium speed for 5–6 minutes.
The dough should be slightly tacky but not overly sticky. If needed, add a little more flour (1 tablespoon at a time) to achieve the right consistency.
First Rise:
Grease a large bowl with oil and place the dough inside.
Cover with plastic wrap or a clean kitchen towel.
Let it rise in a warm, draft-free area for about 1–1.5 hours, or until it has doubled in size.
2. Shaping and Frying the Rolls
Punching and Rolling Out the Dough:
Once the dough has risen, gently punch it down to release the air.
Transfer it to a lightly floured surface and roll it out to about 1/4-inch thickness.
Cutting the Dough into Squares:
Using a sharp knife or a pizza cutter, cut the dough into 1 1/2-inch squares.
These will expand slightly when frying, so keep them evenly sized.
Frying the Rolls:
Heat canola or vegetable oil in a deep skillet or wok to 350°F (175°C). Use a kitchen thermometer to maintain consistent temperature.
Carefully drop the dough squares into the hot oil in batches, avoiding overcrowding.
Fry for 2–3 minutes, flipping frequently until golden brown on all sides.
Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain excess oil.
3. Preparing the Whipped Honey Butter
Whipping the Butter:
In a mixing bowl, add softened unsalted butter and beat with a hand mixer until light and fluffy (about 2 minutes).
Adding Honey and Poppy Seeds:
Gradually pour in honey, whipping continuously until well incorporated.
If using, add poppy seeds and mix gently.
Storing the Butter:
Transfer the whipped honey butter to an airtight container and store at room temperature if using the same day or refrigerate for up to a week.
4. Serving the Ozzie Rolls
Serve the warm Ozzie Rolls fresh out of the fryer with a generous dollop of whipped honey butter.
For a sweet variation, dust them lightly with powdered sugar or cinnamon sugar.
These rolls are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat in an oven at 300°F (150°C) for a few minutes to restore their softness.
Tips for Success
Dough Consistency:
The dough should be smooth and elastic. Adjust with small amounts of flour or water as needed.
Oil Temperature:
Maintain the frying oil at 350°F (175°C). If the oil is too hot, the outside will burn before the inside cooks. If too cold, the rolls will absorb too much oil and become greasy.
Serving Freshness:
Ozzie Rolls are best enjoyed fresh and warm.Prepare the honey butter ahead of time for quick serving.
Variations to Explore
Savory Twist
Add finely chopped rosemary, thyme, or garlic powder to the dough for a more savory flavor.
Cheese Addition
Fold in shredded cheddar, Parmesan, or Gouda into the dough for a cheesy, rich texture.
Sweet Fillings
Before frying, inject fruit preserves, chocolate, or caramel into the center of each roll using a piping bag.
Frequently Asked Questions
Can I bake instead of fry the rolls?
Yes! Arrange the dough pieces on a baking sheet, let them rise slightly, and bake at 375°F (190°C) for 10–12 minutes until golden brown. The texture will be slightly different but still delicious.
How should I store leftover rolls?
- Store cooled rolls in an airtight container at room temperature for up to 2 days.
- Reheat in a warm oven at 300°F (150°C) for a few minutes to restore crispiness.
Can I prepare the dough in advance?
Yes!
- After the first rise, punch down the dough, cover it tightly, and refrigerate overnight.
- Before frying or baking, let the dough come to room temperature.
💬 Try this recipe and share your experience! Let us know in the comments what variations you enjoyed the most. 🍽️✨
More Recipes
Ozzie Rolls
Ingredients
For the Rolls:
- 3 ½ cups bread flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons 1 packet active dry yeast
- 1 teaspoon salt
- 4 tablespoons unsalted butter melted
- 2 large eggs beaten
- ½ cup evaporated milk
- ½ cup warm water 110°F/43°C
- Vegetable or canola oil for frying
For the Whipped Honey Butter:
- ½ cup 1 stick unsalted butter, softened
- 3 tablespoons honey
- ½ teaspoon poppy seeds optional
Instructions
Preparing the Dough
Activate the Yeast:
- In a small bowl, combine warm water (about 110°F/43°C) with 1 teaspoon of sugar and the active dry yeast.
- Stir gently and let it sit for 5–10 minutes until it becomes frothy. This step ensures the yeast is alive and active, leading to a good rise.
Mixing the Dough:
- In a large mixing bowl, combine bread flour, the remaining sugar, and salt.
- In a separate small bowl, whisk together the beaten eggs, melted butter, and evaporated milk.
- Pour the activated yeast mixture into the dry ingredients, followed by the wet ingredients (butter, egg, and milk mixture).
- Stir with a wooden spoon or a dough hook (if using a stand mixer) until a sticky dough forms.
Kneading the Dough:
- Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
- If using a stand mixer, knead on medium speed for 5–6 minutes.
- The dough should be slightly tacky but not overly sticky. If needed, add a little more flour (1 tablespoon at a time) to achieve the right consistency.
First Rise:
- Grease a large bowl with oil and place the dough inside.
- Cover with plastic wrap or a clean kitchen towel.
- Let it rise in a warm, draft-free area for about 1–1.5 hours, or until it has doubled in size.
- Shaping and Frying the Rolls
Punching and Rolling Out the Dough:
- Once the dough has risen, gently punch it down to release the air.
- Transfer it to a lightly floured surface and roll it out to about 1/4-inch thickness.
Cutting the Dough into Squares:
- Using a sharp knife or a pizza cutter, cut the dough into 1 1/2-inch squares.
- These will expand slightly when frying, so keep them evenly sized.
Frying the Rolls:
- Heat canola or vegetable oil in a deep skillet or wok to 350°F (175°C). Use a kitchen thermometer to maintain consistent temperature.
- Carefully drop the dough squares into the hot oil in batches, avoiding overcrowding.
- Fry for 2–3 minutes, flipping frequently until golden brown on all sides.
- Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain excess oil.
- Preparing the Whipped Honey Butter
Whipping the Butter:
- In a mixing bowl, add softened unsalted butter and beat with a hand mixer until light and fluffy (about 2 minutes).
Adding Honey and Poppy Seeds:
- Gradually pour in honey, whipping continuously until well incorporated.
- If using, add poppy seeds and mix gently.
Storing the Butter:
- Transfer the whipped honey butter to an airtight container and store at room temperature if using the same day or refrigerate for up to a week.
Serving the Ozzie Rolls
- Serve the warm Ozzie Rolls fresh out of the fryer with a generous dollop of whipped honey butter.
- For a sweet variation, dust them lightly with powdered sugar or cinnamon sugar.
- These rolls are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat in an oven at 300°F (150°C) for a few minutes to restore their softness.