Copycat Texas Roadhouse Rolls

Copycat Texas Roadhouse Rolls is a lacto ovo vegetarian recipe with 28 servings. One serving contains 206 calories, 5g of protein, and 5g of fat. For 21 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Dessert Now Dinner Later requires active yeast, butter, eggs, and sugar. Plenty of people really liked this hor d'oeuvre. 4118 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. If you like this recipe, take a look at these similar recipes: Copycat Texas Roadhouse Rolls & Honey Butter, Texas Roadhouse Rolls with Honey Cinnamon Butter {Copycat}, and Copycat Texas Roadhouse Butter.

Servings: 28

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Ingredients:

1 Tablespoon active dry yeast

Butter

2 eggs

7 1/2 cups flour (up to 1/2 cup more or less), divided

1/2 cup honey

2 cups milk

2 tsp salt

1/2 cup sugar, divided

1/2 cup warm water

Equipment:

microwave

sauce pan

mixing bowl

plastic wrap

rolling pin

bowl

baking sheet

Cooking instruction summary:

Put milk in a small saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly. (Or you can heat it in the microwave until boiling, about 3 minutes.)Melt 3 Tbsp of butter in the microwave. Set aside.Combine yeast, warm water and 1 Tablespoon sugar in a mixing bowl. Allow yeast to bubble.Add remaining sugar, honey, milk, and 3 1/2 cups of flour to the yeast mixture. Mix together for a couple of minutes.Add melted butter, eggs and salt; mix well.Add additional flour 1/2 cup at a time until dough begins to separate from the sides. Let rest for a few minutes.Knead dough for about 5 minutes. Add additional flour by the Tablespoon if dough gets sticky, but should be moist. (Don't dry it out.)Remove dough from the bowl and grease the bowl. Return dough to the bowl and turn it over so all sides are covered in grease. Loosely cover bowl with greased plastic wrap. Allow to rise until doubled in size, about 45 minutes, depending how warm your house is. (I put mine in the microwave that was warm from heating my milk and 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 dough onto a greased baking sheet and cover loosely with greased plastic wrap. Allow to double in size again, about 1 hour.Bake at 350*F for about 15-20 minutes, until golden brown.Immediately rub the tops of the rolls with additional butter. Best served warm. Store extras in a zip-top bag.

 

Step by step:


1. Put milk in a small saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly. (Or you can heat it in the microwave until boiling, about 3 minutes.)Melt 3 Tbsp of butter in the microwave. Set aside.

2. Combine yeast, warm water and 1 Tablespoon sugar in a mixing bowl. Allow yeast to bubble.

3. Add remaining sugar, honey, milk, and 3 1/2 cups of flour to the yeast mixture.

4. Mix together for a couple of minutes.

5. Add melted butter, eggs and salt; mix well.

6. Add additional flour 1/2 cup at a time until dough begins to separate from the sides.

7. Let rest for a few minutes.Knead dough for about 5 minutes.

8. Add additional flour by the Tablespoon if dough gets sticky, but should be moist. (Don't dry it out.)

9. Remove dough from the bowl and grease the bowl. Return dough to the bowl and turn it over so all sides are covered in grease. Loosely cover bowl with greased plastic wrap. Allow to rise until doubled in size, about 45 minutes, depending how warm your house is. (I put mine in the microwave that was warm from heating my milk and 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.

10. Cut the dough into approximately 2-inch squares.

11. Place dough onto a greased baking sheet and cover loosely with greased plastic wrap. Allow to double in size again, about 1 hour.

12. Bake at 350*F for about 15-20 minutes, until golden brown.Immediately rub the tops of the rolls with additional butter. Best served warm. Store extras in a zip-top bag.


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