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Wednesday, September 21, 2016

Light Fluffy Buttery Dinner Rolls

Texas Roadhouse Type Dinner Rolls

I haven't been to one of those restaurants in quite a few years so I can't say exactly how close these rolls are to theirs but I can tell you this recipe creates amazingly delicious rolls. In my opinion there's no need to compare. I will happily make my own at home.

Yields 18 (approximately 2.5" wide 3" long 2" thick) rolls.
This recipe changes slightly with each person who posts it, including myself. The version I made is below.
Many thanks to the long chain of lovely people http://www.theloghomekitchen.com/better-than-texas-roadhouse-rolls/#comment-9770
http://deliciouslyyum.com/texas-roadhouse-rolls/
who have shared this recipe online. 
I am so grateful to have this in my collection of favorite family recipes that I plan to pass down throughout many generations.
Ingredients
  1. 2 1/4 teaspoons (1 envelope) active dry yeast, I used Red Star
  2. 1/4 cup lukewarm water
  3. 1/2 Tablespoon honey
  4. 1 cup lukewarm milk
  5. 3 1/2 tablespoons melted butter
  6. 1/4 cup granulated sugar
  7. 4 cups all-purpose flour, divided
  8. 1 large egg
  9. 1 teaspoon garlic salt
  10. 1 1/2 Tablespoons melted butter for basting rolls
Instructions
  1. 1. Combine yeast, lukewarm water and honey into warmed bowl of your stand mixer (warm bowl with hot tap water)  and let stand for 10 minutes (until yeast starts to foam and bubble).

  2. 2. Add warm milk, melted butter, garlic salt and sugar to the yeast mixture. Give it a good stir (using the paddle attachment). Then add 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add the egg, incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 2-3 minutes or until dough is smooth.

  3. 3. Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with olive oil and place dough inside (tossing to coat with oil). Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1- 1 1/2 hours. I placed mine in the oven away from drafts.

  4. 4. Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired size and shape. Place dough squares onto a parchment-lined or lightly oiled aluminum foil lined baking sheet (or two, depending on the size of the cookie sheets). Cover with a towel and let rise again until doubled in size, about 40-45 minutes.


  5. 5. Preheat convection oven to 350 degrees F. Bake rolls for 15 minutes (turning pan halfway thru baking time) or until tops are golden brown. Remove from oven and immediately dip tops in melted butter or baste with melted butter. Serve warm with additional butter.


Notes
  1. Rolls are best when served on the same day, but will keep up to 3 days in an airtight container in the fridge or up to 4 weeks in the freezer.