It’s a new week, and I’m still trying to find a comfortable groove in our new reality. Last week we were on spring break. Our trip plans got cancelled, so my hubby was home with me all week. During the week when we were both home, we settled into a new routine together.
This week, he’s back to work (giving me a new thing to worry about), and I’m trying to find a new routine for myself. I’m learning to balance some work at home time, with doing some productive things around the house, with finding some stress-reducing things to manage the anxiety this whole thing is causing me.
This is where Texas Roadhouse Rolls come in. As of yet, we haven’t ordered any take-out, instead focusing on using the resources we have in our pantry and freezer. However, my daughter and her husband tell me that the “Roadhouse To-Go” is pretty good. 🤪
Over the weekend, we thawed out some steaks from our freezer. My hubby grilled the steaks and I made these Texas Roadhouse Copycat Rolls. They are a bit more effort than the Artisan Bread recipe I shared last week, but still pretty simple and use ingredients you probably have at home right now. Plus, bread-making is a fun activity to engage it at home to keep my mind occupied on something other than news.
You’ll see in the instructions for this recipe that it requires you to fold the dough in half and “seal” gently before cutting into rectangles. I should have sealed mine a little better, which is why they look a little separated. Yours will look better than mine, because now you know–seal “gently”, but not TOO gently. 😂 No matter though, they still taste remarkably like Texas Roadhouse rolls. Don’t forget to also whip up some of the honey butter included in the recipe below to go with it. You won’t regret it.
Texas Roadhouse Copycat Rolls
- 1 1/4 cup milk
- 1 tsp salt
- 4 tbsp melted butter, separated
- 1 large egg
- 1/4 cup honey
- 4 cups all-purpose flour
- 1 packet Active Dry Yeast (2 1/4 teaspoons)
Texas Roadhouse Copycat Honey Butter
- 1 stick butter room temperature
- 1/4 cup powdered sugar
- 1 1/2 tbsp honey
- 3/4 tsp cinnamon
- Simmer milk gently on stovetop, being carefully not to burn or boil. Remove from heat and let cool to lukewarm, about 80-90 degrees.
- Mix the milk, yeast, and honey in mixing bowl until well combined. Let sit for 5 minutes.
- Add 3 tablespoons of the melted butter, the egg (let egg come to room temp ahead of time works best to not disturb your yeast), salt, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it can be mixed by hand.) Gradually add the remaining 2 cups of flour and mix until dough has formed.
- Knead by hand or with dough hook for approximately 8 minutes. Then drop the dough onto a floured surface and gently shape into a mound.
- Spray a large bowl lightly with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
- Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
- Cut into 16 squares of even size and place on a lightly greased cookie sheet. Cover them and let them rise for 30-40 minutes, until doubled in size.
- Bake in an oven preheated to 350 degrees for 12-15 minutes, or until the tops are a light golden brown. Be careful not to over bake.
- Brush the tops with the remaining tablespoon of melted butter.
- Mix all ingredients together until creamy for the Texas Roadhouse Copycat Butter. Serve rolls generously slathered with the sweet butter.
We had grilled steaks, crispy zucchini, Texas Roadhouse Copycat rolls, and a bottle of Merlot. My wine fridge is well stocked right now, but with the new allowance (at least in Iowa, not sure about other places) that alcohol can now be delivered, I’m noticing a lot of advertisements for wine bundles that can be delivered to your home. Something to keep in mind depending on how long this quarantine stuff continues. 🤣
Speaking of wine, I’ve read a lot about people keeping journals to document this event for historical purposes. I think that’s a great idea, but instead of a journal, I’m doing my part by documenting how many bottles of wine it takes me to survive this quarantine. 😙 I’m inscribing my corks and tossing them into my Memory Wine Cork Box. Boom. It’s like a time capsule.
Wishing you peace and health,