You all know how much I enjoy baking. Even in the summer, I will sacrifice and suffer through some heat, if I can enjoy warm buns fresh out of the oven. There’s nothing like it. I love the smell of bread baking in the oven, it’s truly a therapeutic experience for me.
Of course that experience is much more appreciated when I actually bake something that turns out great, when your rolls are so delicious and so good, you have to eat them hot right out of the oven. I’m not perfect either, I’ve baked stuff before that, well I’m ashamed to admit, did not turn out as intended. In fact, I used to be afraid to work with yeast, until I discovered it’s really no big deal.
And it’s all about the yeast, trust me. But that’s why you test your yeast first, if it’s no good, or expired you’ll be able to tell before you waste anymore ingredients. Also it might help if you read the expiration date on your yeast bottle or packages before using it.
Now I also love to work with fresh yeast, you can usually get some from the baker in your local grocery store. They usually give you a big block of yeast, very cheap, for like 80 cents or so. I know that’s a lot of yeast and you won’t use it all at once, but what I do is break it up in pieces, wrap each piece in plastic wrap, then I freeze it in an air tight container. This way whenever I need fresh yeast I take a piece and thaw it out a couple hours before I need it.
But if you’ve never baked before, baby steps. Start out with active dry yeast. Nothing wrong with active dry yeast, works just as well. And this recipe is pretty much fool proof. Trust me when I say that all you need to do is bake once, and you will love it, you’ll be filled with pride and admiration of what you just made.
Now this recipe is supposed to be a copy cat recipe of the Texas roadhouse rolls. Can’t tell you for sure, because I’ve never eaten there, but what I can tell you is that these are some of the best rolls I’ve ever eaten. No ifs and buts about it. These rolls are fantastic, and you won’t be able to stop at just one, you’ll eat 5 or 6. The rolls are best enjoyed with honey cinnamon butter, but don’t stop there, I’ve made sandwiches with them, I’ve had them for breakfast, as a snack, you name it. Well that is if they last that long, chances are they won’t.
Start by dissolving the yeast in some warm water. This is when you’ll be able to tell if your yeast is good. Within a few minutes, you’ll notice the yeast will get all bubbly. Follow the instructions to make your dough, very simple. Now I cut the recipe in half here, so the pictures you see are for half the recipe, however the recipe posted is the full recipe. You’ll get this wonderful soft dough which you should place in an oiled bowl and let it rest for an hour or so until it doubles in size.
After the dough has doubled, roll it out onto a floured surface into a 1 inch in thickness rectangle. Cut the dough up into squares using a pastry scraperand place on a greased baking sheet.
Let the rolls rest for about 10 minutes again so they rise a bit more, then bake them for 15 to 20 minutes at 350 F degrees. Since I cut the recipe in half I got 15 rolls.
Brush them with melted butter as soon as they come out of the oven. They may not look like much, but trust me when I say these rolls will be some of the best rolls you will ever eat. They are fabulous!