Copycat Texas Roadhouse Rolls

Name: Copycat Texas Roadhouse Rolls
Prep time: 25 min
Cook time: 18 min
Total time: 3 h 13 min
Yield: 24 rolls
Ingredients: 6 6 tablespoons butter, cut into tablespoon-size pieces; ½ ½ cup honey; 1 ½ 1 ½ cups 2% or whole milk, scalded (see note); 1 1 cup room temperature water; 1 1 1/2 tablespoons instant or active dry yeast; 2 2 large eggs; 1 1 tablespoon salt; 7 ¾ to 8 7 ¾ to 8 cups all-purpose or bread flour; Melted butter, for brushing

User Reviews

4.9

204 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 13 mins
Servings
24 rolls
Course
Bread
Cuisine
American

Copycat Texas Roadhouse Rolls

Iris Warren

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

153 people made this

Print

41 people printed this

Save this

122 people saved this

Ingredients

Servings

6 6 tablespoons butter, cut into tablespoon-size pieces
½ ½ cup honey
1 ½ 1 ½ cups 2% or whole milk, scalded (see note)
1 1 cup room temperature water
1 1 1/2 tablespoons instant or active dry yeast
2 2 large eggs
1 1 tablespoon salt
7 ¾ to 8 7 ¾ to 8 cups all-purpose or bread flour
Melted butter, for brushing

Add to Shopping List

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.

Nutrition Information

Show Details

Serving 1 roll Calories 210kcal (11%) Carbohydrates 38g (13%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 25mg (8%) Sodium 327mg (14%) Fiber 1g (4%) Sugar 7g (14%)