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.
- 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!