Copycat Texas Roadhouse Rolls – Mel’s Kitchen Cafe

Fluffy and buttery gentle, these copycat Texas Roadhouse rolls are scrumptious and really easy to make. Serve with cinnamon butter for a divine combo!

You guys, these rolls. 😍 They’re a few of the greatest rolls to return out of my kitchen, and I’ve a sense they’re going to grow to be a quick favourite for you, too.

Texas Roadhouse Roll Dough

The dough for these famed copycat rolls comes collectively rapidly and simply.

Listed below are just a few fast ideas for final success:

1. The recipe requires scalded milk. This implies heating the milk to only under a boil till the milk is steaming and small bubbles kind across the edge. Don’t use skim milk. Two % or complete milk works greatest.
2. Along with the milk, we’re additionally utilizing water, too. Utilizing each water and milk lends the proper texture to the rolls. Not too dense. Not too ethereal. They’re good.
3. It’s essential to add the yeast as soon as the butter/honey/milk/water combination cools to between 105-110 levels F. An instant-read thermometer (I’ve this one and find it irresistible) can assist right here in order that the yeast doesn’t finish in a tragic demise due to lava-hot liquid. When you don’t have a thermometer, dip your finger within the combination – it ought to really feel like pleasantly heat (however not sizzling) tub water. 
4. These rolls are sweeter than most different “normal” dinner roll recipes. That’s as a result of we’re going full-on Texas Roadhouse fashion, and we’re utilizing honey because the sweetener. When you sub sugar for the honey, control the flour quantity – you’ll probably want a bit much less flour.

Add the flour step by step and knead for a couple of minutes within the mixer.

Don’t over flour the dough. It must be gentle and barely sticky, not stiff. Add extra flour provided that the dough is tremendous sticky and clings to the edges, backside, or middle of the bowl.

The precise quantity of flour will differ based mostly on quite a lot of components, however in my kitchen, I exploit proper round 7 3/4 cups of flour. I make use of the fluff-dip-sweep methodology for measuring.

Cowl and let the dough rise till doubled.

The best way to Get Sq. Formed Rolls

Flip the dough out onto a calmly greased or very calmly floured counter and press or roll right into a rectangle about 1/2- to three/4-inch thick.

Use a pizza wheel to chop the dough into 24 squares. It doesn’t need to be precise! These rolls are supposed to be a bit rustic.

If you find yourself with some larger squares (ahem, like my row on the far left), you may trim a strip from the bigger rolls and press onto the aspect of the smaller rolls to even them out.

Or simply go away them as they’re. I promise they’ll get devoured both approach.

I place the rolls 12 to a pan, spaced about an inch aside.

Allow them to rise till very puffy and doubled in peak. It’s essential to allow them to rise absolutely on this step for optimum fluffiness! (The rolls pictured under haven’t risen but.)

Texas Roadhouse Impact

Bake the rolls till calmly golden on prime and backside.

Instantly out of the oven, brush the tops with a wholesome quantity of melted butter. Don’t skip – or skimp – this step!

With the buttered tops, the fluffy, calmly candy rolls are unimaginable!

As a result of the Texas Roadhouse rolls are made from-scratch and contemporary at every restaurant, they’re laborious to beat when it comes to home made deliciousness, however this copycat recipe has executed it.

My Aunt Marilyn and I’ve been sharing ideas backwards and forwards to get these rolls excellent: gentle and light-weight whereas nonetheless holding on to only the correct amount of fluffy heft.

They’re good!

It’s actually satisfying realizing I can have this ultra-popular, ultra-delicious recipe any time I need with out ever leaving my home. #dreamcometrue

These copycat Texas Roadhouse rolls are great served alongside any variety of meals. They usually make tasty little sandwiches, too. I can’t wait so that you can make them!

Don’t Overlook the Cinnamon Honey Butter

These rolls are scrumptious regardless of the way you eat them, however they’re DIVINE with a swirl of cinnamon honey butter.

I’m going to publish a recipe for the cinnamon honey butter in just a few days simply so it could possibly have a placeholder of its personal, however in the event you can’t wait that lengthy, right here it’s.

There are quite a lot of knockoff recipes for cinnamon honey butter on-line that decision for powdered sugar, too, however I discovered it overpowered the honey taste in a approach I didn’t take pleasure in, so I stripped the honey butter down to only the fundamentals, and the buttery, candy, cinnamon taste is so, so good.

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Copycat Texas Roadhouse Rolls

Yield: 24 rolls

Prep Time: 25 minutes minutes

Prepare dinner Time: 18 minutes minutes

Rising Time: 2 hours hrs 30 minutes minutes

Whole Time: 3 hours hrs 13 minutes minutes

• 6 tablespoons butter, minimize into tablespoon-size items
• ½ cup honey
• 1 ½ cups 2% or complete milk, scalded (see be aware)
• 1 cup room temperature water
• 1 1/2 tablespoons immediate or energetic dry yeast
• 2 massive eggs
• 1 tablespoon salt
• 7 ¾ to eight cups all-purpose or bread flour
• Melted butter, for brushing

• Add the butter and honey to the bowl of a stand mixer fitted with the dough hook. Pour within the scalded milk. Combine for just a few seconds. Let the combination relaxation till the butter is generally melted.

• Add the water. Let the combination cool till 105-110 levels F (on an instant-read thermometer).

• Add the yeast and blend to mix. Let the combination sit for 5-7 minutes till the yeast is effervescent and the highest of the liquid seems to be foamy.

• Add the eggs, salt and 2-3 cups of the flour. With the mixer on medium-low velocity, proceed including flour till the dough pulls away from the edges of the bowl. Do not over flour the dough. It must be gentle and barely sticky, not stiff.

• Knead on medium velocity for 4-5 minutes, including extra flour provided that the dough clings to the edges of the bowl and is de facto sticky.

• Cowl and let rise till doubled in dimension.

• Scrape the dough onto a calmly greased or very calmly floured counter and roll or pat right into a thick rectangle, about 15X10-inches in dimension and 1/2- to three/4-inch thick.

• Reduce the dough into 24 sq. or rectangle shapes. The rolls are supposed to be a bit rustic, so don’t fret if they don’t seem to be all the very same dimension or form.

• Line two rimmed, half sheet pans with parchment paper and calmly grease with cooking spray. Place the rolls 1/2-inch aside on the baking sheets (I place them in 4 rows of three every).

• Cowl and let rise till noticeably puffy or doubled in peak, 60-90 minutes, relying on the heat of your kitchen.

• Preheat the oven to 350 levels F. Bake the rolls for 18-22 minutes till calmly golden on prime and backside.

• Instantly out of the oven, brush the highest of the rolls with melted butter.

Scalded Milk: scalding milk means to warmth the milk slightly below a boil till small bubbles kind across the edge and the milk is steaming. This helps break down the proteins of the milk creating gentle and fluffy breads/rolls. 
Temperature: it’s essential so as to add the yeast to the milk/water/butter/honey combination when it’s at simply the correct temperature. An instant-read thermometer is de facto invaluable right here. When you don’t have one, dip your finger within the combination – it ought to really feel like pleasantly heat (however not sizzling) tub water. 

Serving: 1 roll, Energy: 210kcal, Carbohydrates: 38g, Protein: 5g, Fats: 4g, Saturated Fats: 2g, Ldl cholesterol: 25mg, Sodium: 327mg, Fiber: 1g, Sugar: 7g

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Recipe Supply: from Mel’s Kitchen Cafe (with a lot of experimenting and concepts from my Aunt Marilyn)