Copycat Texas Road House Rolls
INGREDIENTS
- Cooking Time: 15
- Servings: 24
- Preparation Time: 20 minutes
- 2 cups milk
- 3 Tbsp butter
- 1 Tbsp active dry yeast (1 1/2 pkg)
- 1/2 cup warm water
- 1/2 cup sugar, divided
- 1/2 cup honey
- 7 1/2 cups flour, divided (give or take 1/2 cup)
- 2 eggs
- 2 tsp salt
- butter
DIRECTIONS
- Put milk in a small sauce pan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly.
- Melt butter in microwave - set aside.
- Combine yeast, warm water, 1 Tbsp sugar in a mixing bowl. Allow yeast to bubble.
- Add remaining sugar, honey, milk, and 3 1/2 cups of the flour to the yeast mixture. Beat for a couple of minutes.
- Add butter, eggs, and salt and stir well.
- Add additional flour, 1/2 cup at a time until dough begins to separate from the sides of the bowl.
- Let rest for a few minutes.
- Knead dough for about 5 minutes. Add additional flour by tablespoon if dough gets too sticky.
- Put dough into a greased bowl; turn dough to grease top.
- Cover with plastic wrap or kitchen towel. Let rise till doubled in size, about 45 minutes to an hour.
- Punch the dough down for about a minute.
- Using half of the dough at a time, roll the dough out till it is about 1/2 inch thick.
- Fold the dough in half, so it is now about 1 inch thick. Roll over the dough with a rolling pin to seal the edges.
- Cut the dough into approximately 2 inch squares.
- Place the squares on a greased baking sheet and cover loosely with plastic wrap.
- Allow to double in size again. About an hour.
- Bake at 350 degrees for about 15 minutes, until golden brown.
- Immediately rub the tops of the rolls with butter.