Texas Roadhouse Rolls
Hot yeast rolls straight out of the oven and basted with melted butter—yum! Texas Roadhouse ain't got nothin' on these homemade rolls!
- 4 teaspoons active dry yeast
- 1/2 cup warm water
- 2 cups milk, scalded and cooled to lukewarm
- 3 tablespoons melted butter, slightly cooled
- 1/2 cup sugar
- 2 quarts all purpose flour, 7-8 cups
- 2 whole eggs
- 2 teaspoons salt
Adapted from mysoulisthesky.com
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly.
Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest.
Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until doubled in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350°F for 10-15 minutes or until golden brown. Baste immediately with butter. Serve with cinnamon honey butter.
Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet.