Texas Roadhouse Rolls
4 teaspoon active dry yeast
1/2 cup warm water
1 teaspoon sugar (to activate the yeast)
2 cups milk scalded and cooled to lukewarm
3 tablespoon butter unsalted, melted and slightly cooled
1/2 cup sugar
7 cups all-purpose flour up to 8 cups
2 teaspoon salt
2 tablespoon butter unsalted, for brushing over the finished rolls
Cinnamon Honey Butter
1 stick butter unsalted, softened
1/4 cup powdered sugar
1/4 cup honey
In the bowl of your mixer, lightly whisk together the yeast, warm water, and sugar. Allow it to sit for 10 to 15 minutes, or until the yeast has dissolved and begun to foam.
Add the milk, butter, sugar, eggs, and salt to the mixing bowl of your mixer. Mix everything together for roughly 1 minute using the dough hook of your mixer. Mix in the flour, 2 or 3 cups at a time. To get a soft dough, add enough flour.
As needed, add more flour and mix until the dough pulls away from the edges of the basin. Depending on your surroundings, you could use anywhere from 6 to 8 cups. Cover the dough with a clean damp kitchen towel in an oiled basin. Allow to rise in a warm location until it has doubled in size.
Using cooking spray, coat two baking sheets.
Turn the dough out onto a floured surface and punch it down. For shaping, divide the dough into two pieces. I like to roll out the dough to a thickness of approximately 1/2 inch, cut out the ends to make a perfect rectangle, and then cut it into squares or rectangles. Rep with the rest of the dough. About 30 to 35 rolls should enough. Place on the baking sheets that have been prepared. Allow the rolls to rise until they have doubled in size.
Preheat the oven to 350 degrees Fahrenheit.
Preheat the oven to 350°F and bake the rolls for 15 to 20 minutes, or until golden brown. Brush with melted butter right away.
Prepare the cinnamon honey butter while the buns are baking by mixing together all of the ingredients.
Serve the cinnamon honey butter on the rolls.