Food and Fun: Texas Roadhouse Rolls and Cinnamon Honey Butter

To go along with our "Steakhouse" dinner they other night, I made some dinner rolls. I used the recipe for the Texas Roadhouse Rolls. Normally when I make a yeast dough, I just dump ingredients into a bowl, mix well, and some how they turn out. For this one, I actually followed the recipe to the letter and the rolls turned out amazing. Depending on how big you cut the rolls depends on the number of rolls you get. I made some bigger and used those to make BLT sandwiches for dinner tonight. They're excellent toasted.

Texas Roadhouse Rolls

4 teaspoons Active Dry Yeast
1/2 cup Warm Water
2 cups Whole Milk, scalded and cooled to lukewarm
3 Tablespoons Butter, melted and cooled slightly
1/2 cup Sugar
7 cups All-Purpose Flour
2 Eggs
2 teaspoons Salt

Dissolve yeast in warm water with a teaspoon of sugar, in the bowl of a stand mixer. Once yeast has dissolved, add milk, sugar and 2 cups of flour. Beat thoroughly on medium speed. Let stand until foamy (about 2 minutes). Add melted butter, eggs and salt. Beat well.

Switch from paddle attachment to dough hook and add in another 5 cups of flour, slowly, to form a soft dough. Do not use more than 7 cups of flour total. The dough will be very soft and somewhat sticky, you may think it needs more flour, but it does not, adding more dough will result in hard rolls, not the soft fluffy texture you're going for.

Knead until it is smooth and satiny. If you knead it with your hands, turn dough out onto a well floured surface and grease up your hands with some cooking spray, to help the dough from not sticking to your hands.

Once kneaded, place into a large, greased bowl. Place dough inside, and turn over to grease top. Again, dough will be sticky so you may need to grease your hands to handle while putting dough in the bowl to let rise. Cover, and let rise in a warm place until doubled in size.

Once dough has risen, remove from bowl and place onto a lightly floured surface. Lightly flour a rolling pin, and roll dough out into a large rectangle, that is a 1/2 inch thick. Carefully handling dough, fold the rectangle in half, to form a smaller, 1 inch thick rectangle. Using a pizza cutter, slice dough into 24 large squares or 48 small squares. Place squares onto greased cookie sheets. Cover, and let rise again, until doubled in size.

Bake rolls at 350 for 16-18 minutes, or until lightly golden on top. Remove from oven, and immediately brush tops with butter. Serve rolls with Cinnamon Honey Butter.