Rolls - {Texas Roadhouse Copycat}

By bloomysgirl

Ingredients

• 1 package active dry yeast
• 1/2 c. warm water
• 2 c. milk, boiled then cooled to room temperature
• 3 Tbsp. melted butter, slightly cooled
• 1/2 c. sugar
• 7-7.5 c. flour
• 2 eggs
• 2 tsp. salt
• 1/2 c. honey

Details

Servings 36
Adapted from cupcakediariesblog.com

Preparation

Step 1

Place milk in a saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool to room temperature.

Melt the butter in the microwave and set aside. In a stand mixer with the whisk attachment, combine yeast, warm water, and 1 Tbsp sugar . Let the yeast get bubbly.

Add the rest of the sugar, honey, milk, and 3 1/2 c. flour to the yeast mixture. Beat together for two minutes. Add butter, eggs, and salt. Mix again, well.

Remove the whisk attachment and start using the hook attachment from here. 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. Get out a large bowl and grease it with butter.

Remove dough from the mixing bowl and place in the greased bowl. Flip it around till the entire outside is nice and shiny. Loosely cover the bowl with plastic wrap and allow the dough to double in size (about 45 minutes to 2 hours, depending on the temperature of your kitchen). 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, a dozen on a pan like you would cookies, 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 for that fabulous shine. Enjoy!

You can freeze the dough after the first rise. Punch it down and shape rolls, place in ziplock bags (squeeze out as much air as possiable) and freeze. When ready to use, place on sheetpan, and let rise (this may take a while, an hour to 2 hours). Another option (the easiest) bake the whole batch and freeze (in foddsaver), they thaw in less than 1/2 hour and come out just as good.