Copycat Texas Roadhouse Rolls
Ingredients
- 4 tsp. active dry yeast
- 1/2 cup warm water
- 1 tsp. sugar
- 2 cups milk, scalded and cooled to lukewarm
- 3 Tbsp. unsalted butter, melted and cooled
- 1/2 cup white sugar
- 7 cups all purpose flour
- 2 eggs
- 2 tsp. salt
- 2 Tbsp. unsalted butter, melted to brush on warm rolls
Instructions
- Add the yeast, warm water and sugar to the bowl of your mixer and lightly whisk. Let it sit for about 10 minutes until the yeast dissolves and starts to foam.
- In a small sauce pan add milk and heat on medium-low. Stir frequently to ensure milk doesn’t thicken and burn on the bottom of the pan. Keep heating the milk, until it starts to steam and small bubbles start to form around the edges…Remove from the heat and cool.
- Add the cooled milk, butter, sugar, eggs and salt to your yeast and lightly mix everything together, using the dough hook of your mixer, for about 1 minute. Add the flour, 2 or 3 cups at a time, and mix until dough is no longer sticks to the sides of the bowl
- Place the dough in an oiled bowl and cover with a clean damp kitchen towel and let rise in a warm place until doubled in size.
- Punch down the dough and turn it onto a floured surface and divide into 2 portions for shaping. Roll out the dough so that it’s about 1/2 inch thick and then cut off the edges to form a perfect rectangle. Cut it out into squares or rectangles. Repeat with remaining dough, you should get about 30 to 35 rolls. Place onto oiled baking sheets and let the rolls rise until doubled in size.
- Preheat oven to 350 F degrees.
- Bake the rolls for about 15 to 20 minutes or until golden brown. Brush immediately with melted butter.
- Serve rolls with our honey cinnamon butter.
Notes
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
- Always check the expiration date on your yeast and make sure it hasn’t expired. Expired yeast will cause your bread to not rise and become dense. To keep your yeast fresh, keep unopened yeast packets and jars in the fridge.
- Make sure your water is not too hot or it could kill your yeast, which will cause your dough not to rise at all. The ideal temperature for your water should be between 105 F and 110 F for proofing.
- To speed up the rising process, heat your oven to 200 F then turn your oven off. Place your dough in the oven, close the door and allow dough to rise until double in size.
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