Texas Roadhouse Rolls
User Reviews
4.9
Texas Roadhouse Rolls
Description
These rolls start by proofing active dry yeast in warm milk and sugar until foamy, indicating activation. The mixture combines with butter, egg, salt, and flour to create a tacky but manageable dough. After kneading and a rise to double size, the dough is rolled out and shaped, then baked until golden. The result is rolls with a soft interior and a delicate crust.
Brushing melted butter on the warm rolls gives a glossy finish and extra softness. They serve well as dinner rolls alongside soups, salads, or main dishes.
Room temperature and yeast freshness affect rising times. Rolls can be stored in airtight containers for several days. Freezing is possible but best enjoyed fresh.
Ingredients
- 1 packet active dry yeast packet
- 1 ¼ cups milk about 105-110 degrees F, warm
- ⅓ cup granulated sugar
- ¼ cups butter room temperature, (½ stick, unsalted
- 1 egg room temperature, large
- 1 teaspoon kosher salt
- 3 ½ - 4 cups all-purpose flour plus more for kneading
- 3 Tablepsoon butter melted, unsalted
Instructions
- In a small bowl, add milk and sugar, sprinkle yeast over it.
- Let the yeast set until foamy, about 5 minutes.
- Add the yeast mixture to large mixing bowl. Then add ¼ cup butter, egg, salt and 2 cups flour. Beat the mixture on medium speed until batter is smooth.
- Gradually add flour until soft ball of dough forms. Then increase speed on mixer to medium high and beat for 2-3 minutes longer. Dough should be tacky, but not sticky. If too sticky, add more flour 1 tablespoon at a time.
- Lightly grease large bowl and place dough in ball, turning once to coat. Cover the bowl with clean dish towel and set in warm place to rise until doubled in size, about 45-60 minutes.
- Punch the dough down dough gently. Lightly flour work surface and turn dough out of bowl. Knead lightly if necessary.
- Let set a few minutes while you prepare the baking sheets with a silicone mat or by spraying with non-stick cooking spray.
- Roll dough out to 12x8 inch rectangle, ½ inch thick.
- Cut the dough into even pieces using a sharp knife so you have 24-30 pieces of dough.
- Transfer rolls to prepared baking sheets. Cover with dish towel and let rise in a warm place until almost doubled in size, about 45-60 minutes.
- About 20 minutes prior to rising being done, preheat oven to 350 degrees F.
- Place the rolls in the preheated oven at 350 degrees F. Bake rolls for 12-15 minutes or until golden brown.
- Remove from oven and brush with melted butter.
Notes
- Ensure yeast is fresh and milk is warmed to about 105-110°F to properly activate the yeast.
- Rising time may be longer in cooler rooms; wait until dough doubles in size rather than relying strictly on time.
- Store baked rolls in airtight containers at room temperature for a few days; freezing is possible but fresh rolls are preferable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 107mg | 4% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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