Description
Soft, buttery, golden rolls inspired by the Texas Roadhouse classic, perfect warm from the oven and slathered with butter or cinnamon honey butter.
Ingredients
- Whole Milk: 1 cup, warmed
- Active Dry Yeast: 1 packet (2 1/4 teaspoons)
- Granulated Sugar: 1/4 cup
- Unsalted Butter: 4 tablespoons, melted (plus extra for brushing)
- Egg: 1 large
- All-Purpose Flour: 4 cups
- Salt: 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C).
- Combine Ingredients: In a large bowl, mix warm milk, yeast, and sugar. Let sit 5 minutes until foamy. Stir in melted butter, egg, salt, and 2 cups of flour. Add remaining flour until a soft dough forms.
- Prepare Your Cooking Vessel: Lightly oil a large bowl for proofing and prepare a baking sheet by greasing or lining it.
- Assemble the Dish: Knead dough on a floured surface 5–7 minutes until smooth. Place in greased bowl, cover, and let rise until doubled, about 1 hour.
- Cook to Perfection: Punch down dough, roll out to about 1/2 inch thick, cut into squares or rounds, place on prepared sheet, and let rise a second time 30–40 minutes. Bake 12–15 minutes until golden brown.
- Finishing Touches: Remove from oven and brush generously with melted butter.
- Serve and Enjoy: Serve warm with cinnamon honey butter or your favorite spread.
Notes
- Use warm milk, not hot, to avoid killing the yeast.
- For extra chew, substitute half or all-purpose flour with bread flour.
- To make ahead, refrigerate the shaped rolls overnight and bake in the morning; allow them to come to room temperature and finish rising before baking.
- Freeze baked rolls in an airtight container, then reheat wrapped in foil in a 300°F oven for 10 minutes.
Nutrition
- Serving Size: 1 roll (approx. 50 g)
- Calories: 160
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg