TEXAS ROADHOUSE ROLLS

In Dessert, Main Dish 54 views

This is my copycat recipe for Texas Roadhouse Rolls! These rolls are incredibly fluffy, buttery, super tender, and slathered in honey cinnamon butter. What more do I need to say?

Today I was truly longing for something warm, delicate, and consoling directly from the stove. Rarely would I get a hankering for preparing however when I do supernatural things occur, similar to this copycat Texas Roadhouse Rolls formula. I can advise you is that these are probably the best moves I’ve at any time ever. Covered with nectar cinnamon spread, these rolls are totally incredible.

At certain eateries the bread is close to the same as the headliner, I’m taking a gander at you Red Lobster Biscuits. This is the situation for Texas Roadhouse and fortunate for you I have a formula that recreates these little snacks perfectly! Somewhat sweet, somewhat rich, and best served warm, these rolls will be your new supper table staple. Yet, we as a whole know whether about the nectar cinnamon spread, so this formula comes total with all that margarine!

Absolutely! It will even make your job easier since no proofing is required. That is basically the only difference between instant yeast and active dry yeast, no proofing required. Simply add the yeast to the rest of the ingredients and mix. Yes, you still need to add the milk, since that is most of your wet ingredients.

This is my copycat recipe for Texas Roadhouse Rolls! These rolls are incredibly fluffy, buttery, super tender, and slathered in honey cinnamon butter. What more do I need to say?

  • Prep: 1 hr 30 mins
  • Cook: 20 mins
  • Total: 1 hr 50 min
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INGREDIENTS

Texas Roadhouse Rolls

  • 4 teaspoon active dry yeast
  • 1/2 cup warm water
  • 1 teaspoon sugar (to activate the yeast)
  • 2 cups milk scalded and cooled to lukewarm
  • 3 tablespoon butter unsalted, melted and slightly cooled
  • 1/2 cup sugar
  • 7 cups all-purpose flour up to 8 cups
  • 2 eggs
  • 2 teaspoon salt
  • 2 tablespoon butter unsalted, for brushing over the finished rolls

Cinnamon Honey Butter

  • 1 stick butter unsalted, softened
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1 teaspoon cinnamon

INSTRUCTIONS

  1. Add the yeast, warm water and sugar to the bowl of your mixer and lightly whisk. Let it sit for about 10 to 15 minutes until the yeast dissolves and starts to foam.
  2. To the bowl of your mixer add the milk, butter, sugar, eggs and salt. Lightly mix everything together, using the dough hook of your mixer, for about 1 minute. Add the flour, 2 or 3 cups at a time, and mix. Add enough flour to form a soft dough.
  3. Add additional flour as needed and mix until the dough comes clean from the sides of the bowl. You could use anywhere from 6 to 8 cups, depending on your environment. Place the dough in an oiled bowl and cover with a clean damp kitchen towel. Let rise in a warm place until double in bulk.
  4. Spray two baking sheets with cooking spray.
  5. Punch down the dough and turn it onto a floured surface. Divide into 2 portions for shaping. I like to roll out the dough so that it’s about 1/2 inch in thickness then cut out the ends to have a perfect rectangle, then cut it out into squares or rectangles. Repeat with remaining dough. You should get about 30 to 35 rolls. Place onto the prepared baking sheets. Let the rolls rise until doubled in size..
  6. Preheat your oven to 350 F degrees.
  7. Bake the rolls for about 15 to 20 minutes or until golden brown. Brush immediately with melted butter.
  8. While the rolls are baking, prepare the cinnamon honey butter by whisking all the ingredients together.
  9. Serve the rolls with the cinnamon honey butter.
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RECIPE NOTES

  1. Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
  2. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
  3. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
  4. One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
  5. Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that’s not warm enough for proofing active dry yeast.
  6. Tip: To help your dough rise faster, heat up your oven to 200 F degrees, then turn off the oven. Place your dough in the oven, close the door and let the dough rise in peace for about 30 minutes.
  7. Recipe yields about 30 to 35 rolls.
  8. Nutritional information includes Cinnamon Honey Butter. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Nutrition Information:

Serving: 1roll | Calories: 192kcal (10%) | Carbohydrates: 30g (10%) | Protein: 4g (8%) | Fat: 6g (9%) | Saturated Fat: 3g (19%) | Cholesterol: 25mg (8%) | Sodium: 168mg (7%) | Potassium: 63mg (2%) | Sugar: 7g (8%) | Vitamin A: 195IU (4%) | Calcium: 27mg (3%) | Iron: 1.4mg (8%)

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