Texas Roadhouse Rolls

Wednesday, May 01, 2019
I posted the butter recipe two days ago, and now....it's on to the rolls.  I made these in advance.  I did all the rising steps, but then put them (covered) in the fridge overnight to stop the rise, and then put them out about an hour before I baked them the day of the anniversary party I was hosting.  I did this last Thanksgiving as well.  It's a great way to have homemade bread, but not have to add it to the workload of the day when you are hosting a big group.  I was able to make 24 large rolls out of this recipe.
Roadhouse Rolls
Ingredients: 2 c. milk, 3 T butter (melted), 1 T active dry yeast, 1/2 c. warm milk, 1/2 c. sugar (divided), 1/2 c. honey, 7 1/2 c. flour (divided), 2 eggs, 2 t. salt
Instructions:
1.  Heat milk in a small saucepan over medium heat.  Bring to a boil and remove from heat.  Let cool slightly.
2.  Combine yeast, warm water, and 1 T sugar in a mixing bowl.  Allow it to sit until it bubbles.
3.  Add the rest of the sugar, honey, milk, and 3 1/2 c. flour to the yeast mix.  Mix together.
4.  Add melted butter, egg, and salt.  Mix well.
5.  Add additional flour 1/2 c. at a time until dough pulls away from the side of the bowl.  Let it rest for 5 minutes.
6.  Knead dough for 5 minutes  Add more flour by the T if it gets sticking.  Don't add so much it dries out your dough.
7.  Grease bowl, coat all sides of dough by flipping it once in your bowl.  Cover loosely with greased plastic wrap.  Let is rise in a warm spot for 45 minutes (should be doubled in size).
8.  Punch it down.  Place on lightly floured surface and roll it out until its 1/2 inch rectangle.  Fold it in half so it's 1 inch.  seal the two halves together with a quick roll.
9.  Cut the dough in 2 inch squares and place on a greased baking sheet.  Cover loosely with plastic wrap.  Allow to double in size (about 1 hour).
 
10.  Bake at 350 for 15-20 minutes.  I brushed mine with a little butter before baking, and when they were golden brown I removed them.  Serve warm.

1 comment

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