Copycat Texas Roadhouse Bread Rolls

Photo by PineyCook

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4 1/2

    teaspoons active dry yeast (2 packets)

  • 2-1/2

    cups warm milk (110° to 115°)

  • 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

Directions

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. Punch dough down and turn out onto a floured board. Roll dough into a rectangle, about 1” tall. Cut into 48 pieces, (6 rows cut into 8 rolls each). 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°. Bake both pans together. 12-15 minutes or until golden brown. Brush with remaining melted butter. Serve and enjoy. - See more at: http://www.theslowroasteditalian.com/2013/10/copycat-texas-roadhouse-rolls-recipe.html#more

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