Copy Cat Texas Roadhouse Rolls

By gnikylime

Mainly http://www.keyingredient.com/recipes/1024175032/bread-copycat-texas-roadhouse-rolls/ with a touch of http://www.dessertnowdinnerlater.com/2014/02/copycat-texas-roadhouse-rolls/

Ingredients

• 4 1/2 teaspoons active dry yeast (2 packets)
• 2-1/2 cups warm milk (110° - 115° F [43 - 46 C])
• 1/2 cup good honey
• 8 tablespoons butter, melted (divided)
• 2 large eggs, room temperature
• 1 tablespoon kosher salt
• 8-9 cups all-purpose flour

Preparation

Step 1

In the bowl of a stand mixer, add yeast, milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the yeast to bloom. It will start to bubble and become aromatic, about 5 minutes.

Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth. Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt. Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.

Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.

Meanwhile brush 2 cookie sheets with melted butter.

Once the dough has doubled, punch it down to release the air. Empty dough onto a lightly floured work surface. Using a rolling pin, roll the dough out till it is about 1/2-inch thick.
Fold the dough in half, so it's now about 1-inch thick, roll over the dough a little bit to seal the two halves together. Cut the dough into approximately 2-inch squares. Place rolls on buttered cookie sheets about ½ - 1” apart. Cover and let rise until almost doubled in size, about 45-60 minutes.

Preheat oven to 350°F [175 C].

Bake both pans together. 12-15 minutes or until golden brown. Brush with remaining melted butter. Serve and enjoy.