Recipe of the Week ~ Texas Roadhouse Rolls & Cinnamon Butter

Posted by on May 28, 2010 in Recipe of the Week | 89 comments

You may be like me and think that baking is not your forte.  Rolls, breads, and cakes often allude me.  I have seen them in this fog out in the distance and think that one day, when I make it to grandma status, somehow I’ll be able to make these delicious morsels with flare and style.

Well, I am happy to say that I feel that way no longer!  If you think that you cannot possibly make a good roll, I dare you to try these.  They are absolutely phenomenal! Now, we can debate till the cows come home about whether or not they taste exactly like the restaurant they’re named after. Regardless, these are melt-in-your mouth good!

I had some unexpected company today and left these bad boys sitting for an extra two hours.  Plus, I accidentally set my oven to “broil” instead of  “bake,” and they still turned out yummy!! (even though I had to cut all of the tops off and discard them!)  Ok, enough of me:

Texas Road House Rolls

  • 3 c. all-purpose flour
  • 2 (1/4 oz. each) packages active dry yeast
  • 1 tsp salt
  • 2 T. sugar
  • 1 c. milk + 1/4 c. water, warmed
  • 1 large egg slightly beaten
  • 1/4 c. butter + 2 T butter, melted

Place 2 cups flour in a large bowl.  Add yeast, salt, and sugar.

In another bowl (I used a large glass measuring cup), combine water, milk, and egg.  Stir.

Make a well in center of dry ingredients; pour milk mixture into the well.

Mix by hand, approx 150 strokes, frequently scraping bottom and sides of bowl.

Add 1/4c. melted butter & stir to incorporate.

Add remaining flour, 1/3 cup at a time, and stir after each addition.

Cover bowl with plastic wrap. Set dough in a warm, draft free place such as an oven with a pan of the hottest tap water on the rack below.

Allow batter to rise until double in bulk, about 1 hour.

Coat 12 cup muffin pan with butter, shortening, or spray.  Make sure to do this liberally. I made 18 rolls, not 12.

Punch down batter with spoon.  Dough will be VERY sticky.  I’d recommend not using your hands. I sprayed down two spoons with non-stick spray.

Drop by spoonfuls into muffin tins. Keep in mind rolls should double in size. Brush rolls with  1 T. of melted butter.

Let rise for another 30 minutes in a warm place; rolls should double in size.

Bake rolls on middle rack for 16-18 minutes at 400 degrees. After removing rolls, brush top with remaining melted butter.

Cinnamon Butter

  • 1 stick butter
  • 4 tsp. cinnamon
  • 1/4 c. brown sugar
  • 1/4 c. white sugar

Beat ingredients together until smooth. Cover and refrigerate. Enjoy!

 

Update: Reader Bzybe suggests these ingredients to make a smoother Cinnamon Butter:

  • 1 stick butter
  • 1 tsp cinnamon
  • 1/3 c confectioner sugar

Try them both, and let me know which is best!

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89 Comments

  1. I just made these and they turned out perfectly! Thanks for the recipe!

  2. I wonder if it has to do with altitudes? I made some the other day and they were more like biscuits and didn’t taste like what I was expecting. I’m going to try again and see if I can’t figure it out. When I added the rest of the flour it was still really runny. Should it be Kind of a soft dough consistently? Maybe that’s my problem. Also do I warm the milk and water up together or is it just the water that needs to be warm? Thanks!

    • Make sure all of the wet ingredients are lukewarm not too cool and not too hot. If tooo cool the yeast won’t activate properly and too hot the yeast will die.

    • Pam,
      I had the same problem and after some research I found that active yeast should be proofed in warm water before adding to the dry ingredients. The yeast needs to be dissolved in warm water (a bit of sugar helps the yeast to activate more quickly since sugar acts as a food for the yeast) and left for a few minutes to activate before using in the recipe. I plan on proofing my active dry yeast first and then following the recipe from there.

      • I had similar results, but I do remember my mother always proofing.
        I thought that skipped step strange. They tasted great, but since I’m looking for that consistency, I’ll try it again this way tomorrow. Thanks for the tip!

  3. they did not taste like texas roadhouse buns more like homeade bread

  4. The rolls were good but they tasted nothing like Texas Road House. They tasted just about like every other homemade yeast bread recipe.

  5. Was very disappointed. I made mine in a muffin tin. I DID proof my yeast because thats just the way i know how to make bread. I let my KitchenAid do the kneading for me but when i got to adding the melted butter it was extremely wet. I gradually added more flour til it was still sticky but not overly wet. It rose good, but when i baked them they weren’t yeast-y at all, more like stale crumbly biscuits. All fresh ingredients. I’ll leave the fault to me though, since i didn’t follow your every step.

  6. Kinda the same results. I did proof my yeast since I know that’s what you do when making bread. I noticed after about 15-20mins dough was not rising was getting worried, but it did double in size. Put in muffin tin- rose again. But did not rise anymore while baking, They tasted ok, right out of oven, but did taste more like a biscuits, and little too dense, not airy like a yeast roll. :(

  7. I was the baker at a TXRH, for the perfect Cinnamon Butter.

    1 stick of margarine (not butter, thats what they use in the stores)
    2 tsp cinnamon
    2 tsp sugar

    beat the margarine until it is smooth then add the cin. and sugar until blended evenly. Chill for a few hours and you have the perfect butter.

    • I can also give ya’ll some pointers for the bread too!

      just shoot me an email, because I will more than likely not get back to this page for a while!

      ashly.hoffarth@gmail.com

  8. Very diasappointed. Tasted nothing like Texas roadhouse.

  9. the above recipe for the butter from the person who worked at TXRH is pretty yucky. I wouldn’t make it again.

  10. I just made your rolls and they tasted amazing! especially the cin. butter! soo good soo yummy!

  11. I did 2 things different: (1) Proofed the yeast first and added a spoonful of sugar to it before proofing, (2) cut out rolls with a tall biscuit cutter, covered with clean dish towel to let rise, then baked in a lasagna pan side by side. They came out pretty good, but to make them really good next time I will double the sugar in the recipe. Also, I used room temp butter for the cinnamon butter and it came out wonderful! Margerine is not fit for human consumption!

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