Best 3 Texas Roadhouse Rolls Recipes

TEXAS ROADHOUSE BUTTERY DINNER ROLLS WITH CINNAMON BUTTER

Steps:

• For the Rolls:.
• Place 2 cups flour in a large mixing bowl.
• Add yeast, salt, sugar and dry milk. Set aside.
• In a mixing bowl, combine water and egg and stir to blend.
• Make a well in the center of the dry ingredients.
• Pour water mixture into the well.
• Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
• Add 1/2 of the melted butter and beat to incorporate.
• Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
• Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below.
• Allow batter to rise until doubled in bulk, about 1 hour.
• Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening.
• Punch down batter (batter will be extremely soft and sticky).
• Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next).
• Brush dough with 1/2 remaining melted butter.
• Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes.
• In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.
• For the cinnamon butter:.
• Place all ingredients in a food processor and blend until mixture is smooth.
• Serve with hot rolls or muffins, remainder may be stored in refrigerator.

TEXAS ROADHOUSE ROLLS WITH CINNAMON-HONEY BUTTER RECIPE - (4.4/5)

Steps:

• Combine yeast and lukewarm water in the bowl of your stand mixer and let stand for 10 minutes (until yeast starts to foam and bubble). Add the milk, melted butter and sugar to the yeast mixture and give it a good stir (using the paddle attachment). Add 1 cup to 1 1/2 cups of flour to make a medium batter. (You're looking for a pancake-like consistency.) Next, add the egg and salt and incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 5 minutes or until dough is smooth. Sprinkle some flour onto the counter and place dough on top. NOTE: I have a silicone baking mat, and didn't find adding flour to be necessary. Let rest for 10 minutes. Meanwhile, grease another bowl with oil. Lift up the dough, and stretch it into a large ball, then place the dough inside. Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1 hour. Notes: If you don't own a stand mixer, I have a Danish Dough Hook that works great. Mix the dough to the pancake batter stage, then start kneading in the rest of the dough. Frankly, because I love to bake bread, I cannot imagine not owning a stand mixer! My oven was in use, so I covered the bowl with a shower cap (great trick) and set it on top of my stove. In one hour, my dough had doubled! Or, turn your oven on to WARM for 1 minute and turn it off. This will accelerate the proofing of the dough as well. Remove the dough, from the bowl, and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. (You could do this by hand, but I got a more even rectangular shape.) Using a pizza cutter**, cut dough into desired shapes. Place dough squares onto a parchment-lined baking sheet (or two, depending on how many rolls you end up with). Note: I recently purchases a pizza blade, through Amazon. I absolutely love this tool, because it's perfect for cutting bar cookies or rolls. Cover with a towel and let rise again until doubled in size, about 45 to 60 minutes. (Mine was doubled in 30 minutes) Preheat oven to 350°F and bake for 10 to 15 minutes or until tops are golden brown. Remove from oven and immediately baste with melted butter. Serve dinner rolls warm with the cinnamon-honey butter. You will love it!

TEXAS ROADHOUSE ROLLS

Steps:

• 1. Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly. Melt the butter in the microwave and set aside. In a mixing bowl, combine yeast, warm water, and 1 Tbsp sugar. Let the yeast get bubbly. Add the rest of the sugar, honey (if using), milk, and 3 1/2 c. flour to the yeast mixture. Beat together for two minutes. Add butter, eggs, and salt. Stir well. 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. Knead the dough in the bowl for 5 minutes. Add flour a Tablespoon at a time if the dough seems sticky. Remove dough from bowl and grease the inside of the bowl. Place the dough back in the bowl and flip it around till the entire outside is nice and shiny with the oil. Loosely cover the bowl with plastic wrap and allow the dough to double in size (about 45 minutes). Once the dough has doubled, smash it down with your fists (also called "punching") for about a minute. 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. Cut the dough into 2-inch squares using a dough scraper (or whatever you have that will work well to cut the dough). 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). Bake at 350 degrees for 15 minutes, or until golden brown. Immediately rub the tops with a little bit of butter.