Texas Roadhouse Copycat Rolls
Very similar to the ones we love at our favorite steakhouse.
Ingredients
- 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
Instructions
- 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.