Honestly I think the roll recipe that created the Texas Roadhouse is a genius and he decided to give customers a “free appetizer” is a genius.
What is the first thing you hear from people when they talk about Texas Roadhouse? I hear
“I love their rolls,” I’ve never heard anyone start saying “I love their pulled pork sandwich,” right? They have big, delicious food, but their rolls are unbeatable. Their rolls are the star of the place.
I found this recipe copycat floating around the blogosphere and I could not wait to give it a try. But honestly, I was very skeptical about this. Why? Texas Roadhouse uses a “roll mix” to their lists, so I doubt anyone other than the creator, knows the real recipe. This be so? Anyway here try mine with my ideas but that they liked. I was hoping maybe they would at least taste a bit like them?
Try the Resets, know really very good. They are too soft, light and fluffy as the Texas Roadhouse. I must say that I have no complaints about these rolls. I love the super soft rolls. Therefore, if you want a good roll recipe, you can not go wrong with them. I ate them with honey butter and cinnamon until much preferred me what I did for dinner. I ate three of them in one sitting. . . do not tell!
Here Some Useful Tips
Texas Roadhouse Rolls – Copycat Recipe
Ingredients:
- 4 tsp. active dry yeast
- 1/2 c. warm water
- 2 c. milk, scalded and cooled to lukewarm
- 3 Tbl. of melted butter, slightly cooled
- 1/2 c. sugar
- 2 quarts all purpose flour (7-8 cups)
- 2 whole eggs
- 2 tsp. salt
Directions:
Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.
Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.
*Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet. I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes. In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.
