TEXAS ROADHOUSE’S ROLLS
1 C. warm milk
1 Package or 2 1/4 TSPS. active dry yeast
1/3 C. sugar
3 1/2 C. all-purpose four, plus more for the board
1/3 C. butter, melted plus 1/4 C. butter, melted (optional)
1 TSP. salt
Honey Cinnamon Butter
1/2 C. softened butter
1 TSP. cinnamon
2 TBSPS. honey
2 TBSPS. powdered sugar
HOW TO MAKE:
In a C. or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingrediiients. (This is not necessary, but I prefer this to using milk cold out of the refrigerator). Using a stand mixer or food processor, combine the flour, egg, 1/3 C. melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in siiize. When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 mins. Roll out the dough into a large, flat rectangle approximately 1/2-inches thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375ºF. Bake the rolls for 10 mins on the greased baking sheet. They wiiill be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining 1/4 C. melted butter before serving .
Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.
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