Monday, January 6, 2014

Texas Roadhouse Rolls

Texas Roadhouse Rolls

These rolls were good however they are not "Texas Roadhouse Rolls".  I expected them to be much lighter and fluffier and mine didn't turn out quite as fluffy as I had hoped.  However the flavor was great and I guess that was the redeeming factor here.  My neighbor says that they are good enough to eat by themselves, so they must be good I even think he might have even gone back for thirds.  ;-)


  1. 4 tsp active dry yeast
  2. ½ cup sugar
  3. ½ cup warm water
  4. 2 quarts all-purpose flour (7-8 cups)
  5. 2 cups milk, scalded and cooled to lukewarm
  6. 2 whole eggs
  7. 3 Tbsp butter, melted and slightly cooled
  8. 2 tsp salt


Dissolve yeast in warm water with a tsp of sugar; let stand until frothy.

Combine yeast mixture, milk, ½ 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 dough.

Sprinkle a small amount of flour onto counter and let dough rest.

Meanwhile, grease a large bowl.

Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes).

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°F. for 10-15 minutes or until golden brown. Baste immediately with butter.

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