Wednesday, September 3, 2014

Amazing Rolls



Oh, my goodness!  These rolls truly are amazing.  This is the most successful I've ever been at creating soft bread.  I think I will use this recipe for all my breads and just change some flavors.  This is my Copycat Texas Roadhouse Rolls.  Do they taste the same?  I'm not sure.  But I did the research and took what I thought were the best parts of other copycat versions, and this is what I came up with.  I made these two days ago, and they are still soft.  The trick here is a long rise time.  The dough itself is easy to throw together.  But being very patient on the rise time is key.  I'll even throw in a Cinnamon Butter recipe.  Enjoy!

COPYCAT TEXAS ROADHOUSE ROLLS
3 teaspoons highly active yeast (or approximately 1 packet plus a teaspoon from another packet)
1/2 C warm water, 110 to 115 degrees
2 C milk
3 T butter
7 C flour
1/4 C sugar
1/4 C honey
2 eggs
2 teaspoons salt
**Additional melted butter for brushing

NOTE:  If you want sweeter rolls, you can add an additional 1/4 C honey and 1/4 C sugar.

Put the yeast, sugar, and water in the bowl of a stand mixer. Let it sit until frothy.  Place the milk and butter in a pot.  Melt the butter into the milk over medium heat.  Remove from the heat and let it cool until it is lukewarm.  Whisk the eggs into the milk.

Add 3 C of the flour, the salt, and honey into the mixing bowl. With the dough hook, combine the mixture.  Add in an additional 3 C flour one cup at a time.  The dough will be slightly sticky.  Put the dough into a very large greased bowl. Cover and let it rise in a warm place for an hour.

After the first rise, put the remaining 1 C flour on a large board.  Turn the dough out onto the flour and knead in as much flour as you can.  (Save the flour and the board for later.)  Return the dough to the bowl and cover.  Let it rise another hour.

After the second rise, return the dough to the floured board. Roll out to about 1/2 inch thick.  Cut the dough into squares, about 2 inches by 2 inches.  (NOTE:  I did mine much larger for sandwiches.  I got 16 large rolls.  If you do them smaller, you should get 2-3 dozen small rolls.)  Place the dough on greased sheet trays with room between them to grow.  You may use 2, maybe 3 trays.  Cover them and let them rise another hour.  

Preheat the oven to 350 degrees.  Bake the rolls for about 15 minutes or until they are done and golden brown.  During the last five minutes of baking, you can brush some butter on them and return them to the oven to help brown.  When they come out of the oven, brush additional butter over the tops to get the shine on them and keep them soft.

CINNAMON BUTTER
1 1/2 sticks butter, softened
2 T powdered sugar
1/4 C honey
1 teaspoon cinnamon

Mix the above ingredients together and chill.

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