This recipe was originally posted back in 2011 and it's one of my post popular recipes on the blog. It was time for some updated photos.
Here is the original post:
Whoever created the roll recipe at Texas Roadhouse is a genius and whoever decided to give them to guests as a "complimentary appetizer" is a genius. What is the first thing you hear from people when they talk about Texas Roadhouse? I hear "I love their rolls," I have never heard anyone start out by saying "I love their pulled pork sandwich," have you? Don't get me wrong, they have really good food too, but their rolls are unbeatable.
I found this copycat recipe floating around the blog world and I couldn't wait to give them a try. Honestly, I was extremely skeptical about these. Why? Texas Roadhouse uses a "roll mix" to make their rolls, so I doubt anyone, other than the creator, knows the real recipe. They also use a combination of butter and margarine (I read the package on the butter the baker was adding to the mix and that is what it said). I wanted to try them anyway, because secretly, I was hoping maybe they would at least kinda taste like them?
Well. . . . Did they taste like the real thing . . . . Mine did NOT taste anything like Texas Roadhouse's. However, they turned out really really good. They are way too soft, light and fluffy to be Texas Roadhouse's. I must say, I have no complaints about these rolls. I love super soft rolls. So, if you want a good roll recipe, you can't go wrong with these. Serve with
cinnamon honey butter.
Texas Roadhouse Rolls - Copycat Recipe
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar plus 1 tsp.
6-7 c. all purpose flour
2 large eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, warm 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 and slightly sticky dough. Using the dough hook of a stand mixer, knead until soft and silky, about 4-5 minutes. Cover and let rise in a warm place until double in size. 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 degrees for 14-15 minutes or until golden brown. Brush immediately with butter. Yield: around 2 1/2 - 3 dozen rolls. Serve with Cinnamon Honey Butter.
*Jenn's Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet.
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