Copycat Texas Roadhouse Rolls
User Reviews
4.9
Copycat Texas Roadhouse Rolls
Description
This recipe begins by melting butter and honey in scalded milk, which is milk heated just below boiling to break down proteins and promote a lighter dough. After cooling the mixture to the correct temperature, yeast is added and proofed until bubbly. Eggs, salt, and flour are gradually incorporated, kneading into a dough that is soft and slightly sticky rather than stiff. Proper kneading and proofing result in good rise and structure.
The dough is then rolled or patted into a rectangle and cut or shaped into individual rolls, which are baked until golden. Brushing the finished rolls with melted butter enhances flavor and softness. The balance of ingredients creates a tender crumb with a hint of sweetness from the honey and a gentle buttery richness.
These rolls are suitable for serving warm alongside meals or for sandwiches, providing a homemade alternative to restaurant-style soft rolls.
The notes emphasize the importance of scalding the milk to improve bread texture and recommend using an instant-read thermometer or the finger test to ensure the liquid is at the right temperature to activate yeast without killing it.
Ingredients
- 6 tablespoons butter cut into tablespoon-size pieces
- ½ cup honey
- 1 ½ cups milk 2% or whole, scalded (see note
- 1 cup water room temperature
- 1 /2 instant yeast or active dry yeast, tablespoons
- 2 large egg
- 1 tablespoon salt
- 7 ¾ to 8 to 8 cups all-purpose flour or bread flour
- butter melted, 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
- Scald milk by heating just below boiling until small bubbles form; this helps create lighter, fluffier rolls.
- Use an instant-read thermometer to cool the milk mixture to 105-110°F before adding yeast to ensure proper activation.
- If no thermometer is available, the milk mixture should feel like pleasantly warm bath water when tested by finger.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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