Texas Roadhouse Rolls – copycat recipe of the Texas roadhouse rolls, not only that but the best rolls you will ever eat.
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!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 4 tsp active dry yeast
- 1/2 cup warm water
- 2 cups milk scalded and cooled to lukewarm
- 3 tbsp unsalted butter melted and slightly cooled
- 1/2 cup sugar
- 7 - 8 cups all-purpose flour
- 2 eggs
- 2 tsp salt
- 1 stick unsalted butter softened
- 1/4 cup powdered sugar
- 1/4 cup honey
- 1 tsp cinnamon
Dissolve yeast in warm water with a teaspoon of sugar. In the bowl of your mixer add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.
Add enough flour to form a soft dough. Add additional flour as needed and using the dough hook of your mixer, mix for about 4 or 5 minutes. Place the dough in an oiled bowl and cover and let rise in a warm place until double in bulk.
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 15 to 20 minutes or until golden brown. Baste immediately with butter.
To make the Cinnamon Honey Butter, whisk all ingredients together.
Total time does not include time required for letting the dough rise, as that time varies.
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.
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.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
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.
Recipe yields about 30 rolls.
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.
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.
Recipe source Eat Cake for Dinner