Sunday, October 7, 2012

Texas Roadhouse Rolls

Plan ahead... lots of resting and rising for the dough...

2 tsp. active dry yeast
1/4 c. warm water (about 110 degrees F)
1 c. milk, scalded then cooled to lukewarm
1/4 c. + 1/2 tsp. sugar, divided
3 1/2-4 c. flour
1 1/2 Tbsp. butter, melted and slightly cooled, more for brushing
1 egg
1 tsp. salt

Dough rising
In a large bowl, dissolve yeast in the warm water with the 1/2 tsp. of sugar. Mix in the scalded milk, remaining sugar,  and about 1 1/2 c. of the flour. Mix thoroughly. Let stand about 10 minutes until light and fluffy.

Add melted butter, egg, and salt. Beat well. Add enough flour to make a soft dough. Turn dough out on a slightly floured surface, and allow to rest for 10 minutes.

While dough is resting, lightly grease a bowl. Set aside.

Knead dough until smooth, about 5-10 minutes. Place in the prepared bowl and turn over to coat both sides. Cover bowl and set in a warm place to rise until it has doubled in size, about 1-1 1/2 hours.

Punch down dough. On a lightly floured surface, roll out dough into a rectangle, about 1/2 inch thick. Fold the rectangle in half, the short way, so it's now about 1 inch thick. Lightly roll to seal the sides together.  Allow to rest for 10 minutes.

Rolls ready to bake
Cut the dough into rolls. There should be about 18-21 rolls, depending on how big you cut them. Place rolls on a greased baking sheet. Cover and allow to rise until double in size, about an hour.

Preheat oven to 350 F. Bake for 10-15 minutes, or until lightly golden. Brush with melted butter. Serve with Cinnamon Honey Butter.

Here's a link to the original recipe:

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