Texas Roadhouse Rolls Copycat – Best Rolls Ever!!

 
Listen to the words coming out of my mouth! These are literally the best rolls ever. Period. Search no further! I have made these twice in the last 2 weeks. They are so good I may just make them this weekend, but I probably shouldn’t because when they come out of the oven you eat like 6 every time and those are calories I don’t really need. However, they are calories that I Want! But seriously baking is my way to relax, and I thought that making these would be a pain but for a bread recipe it wasn’t too bad. YOU WILL NOT REGRET MAKING AND EATING THESE!!
 
Ingredients
•  
1 package active dry yeast
•  
1/2 c. warm water
•  
2 c. milk, scalded then cooled to
room temperature
•  
4 Tbsp. melted butter, slightly
cooled
•  
1/2 c. sugar
•  
6-7 c. flour
•  
2 eggs
•  
2 tsp. salt
•  
1/2 c. honey
 
Directions
1.         In a mixing bowl, combine yeast, warm
water, and 1 Tbsp sugar. Let the yeast get bubbly. 
2.        Place milk in a saucepan over medium heat. Bring to a boil and
remove from heat. Allow to cool slightly.
3.        Melt the butter in the microwave and set aside.
4.        Add the sugar, honey, milk, and 3 1/2 c. flour to the yeast
mixture. Beat together for two minutes.
5.        Add butter, eggs, and salt. Stir well.
6.        Add the rest of the flour a half a cup at a time until the dough
begins to separate from the sides of the bowl. Let it rest for 3-5 minutes.
7.         Knead the dough in the bowl for 5 minutes. If the dough seems
sticky to you add a tablespoon of flour at a time until it reaches a good
consistency.
8.        Remove dough from bowl and grease the inside of the bowl.
9.        Place the dough back in the bowl and flip it around till the
entire outside is nice and shiny with the oil.
10.      Loosely cover the bowl with plastic
wrap and allow the dough to double in size, which takes a little over an hour
and sometimes longer in my cold house.
11.       Once the dough has doubled, smash it
down with your fists for about a minute. 
12.      Roll the dough out to about a 1/2
inch thick. Then fold the dough in half, now making it an inch thick, and roll
over with a rolling pin to seal it together. This makes a perfect way to separate
the rolls once baked. No need to cut it in half, just pull it apart.
13.       Cut the dough into rectangles about 2
inches by 3 inches.
14.       Place the dough on a greased baking
sheet and cover lightly with plastic wrap. Allow the dough to double in size
again (about 1 hour).

 

15.       Bake at 350 degrees for 15 minutes,
or until golden brown. Immediately rub the tops with a little bit of butter for
that fabulous shine. Enjoy!
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