Copycat Texas Roadhouse Rolls
Ingredients
- 6 tablespoons butter, cut into tablespoon-size pieces
- ½ cup honey
- 1 ½ cups 2% or whole milk, scalded (see note)
- 1 cup room temperature water
- 1 1/2 tablespoons instant or active dry yeast
- 2 large eggs
- 1 tablespoon salt
- 7 ¾ to 8 cups all-purpose or bread flour
- Melted butter, for brushing
Instructions
- Add the butter and honey to the bowl of a stand mixer fitted with the dough hook. Pour in the scalded milk. Mix for a few seconds. Let the mixture rest until the butter is mostly melted.
- Add the water. Let the mixture cool until 105-110 degrees F (on an instant-read thermometer).
- Add the yeast and mix to combine. Let the mixture sit for 5-7 minutes until the yeast is bubbling and the top of the liquid looks foamy.
- Add the eggs, salt and 2-3 cups of the flour. With the mixer on medium-low speed, continue adding flour until the dough pulls away from the sides of the bowl. Don't over flour the dough. It should be soft and slightly sticky, not stiff.
- Knead on medium speed for 4-5 minutes, adding additional flour only if the dough clings to the sides of the bowl and is really sticky.
- Cover and let rise until doubled in size.
- Scrape the dough onto a lightly greased or very lightly floured counter and roll or pat into a thick rectangle, about 15X10-inches in size and 1/2- to 3/4-inch thick.
- Cut the dough into 24 square or rectangle shapes. The rolls are meant to be a bit rustic, so don't worry if they aren't all the exact same size or shape.
- Line two rimmed, half sheet pans with parchment paper and lightly grease with cooking spray. Place the rolls 1/2-inch apart on the baking sheets (I place them in four rows of three each).
- Cover and let rise until noticeably puffy or doubled in height, 60-90 minutes, depending on the warmth of your kitchen.
- Preheat the oven to 350 degrees F. Bake the rolls for 18-22 minutes until lightly golden on top and bottom.
- Immediately out of the oven, brush the top of the rolls with melted butter.
Notes
Scalded Milk: scalding milk means to heat the milk just below a boil until small bubbles form around the edge and the milk is steaming. This helps break down the proteins of the milk creating light and fluffy breads/rolls.
Temperature: it's important to add the yeast to the milk/water/butter/honey mixture when it is at just the right temperature. An instant-read thermometer is really invaluable here. If you don't have one, dip your finger in the mixture - it should feel like pleasantly warm (but not hot) bath water.