texas roadhouse rolls (copycat)

thanks to a friend, I pinned this recipe a while back, very excited to try it out.  but it just wouldn’t be right to have them unless they were paired with pulled pork, and well, we have really cut back on the meat intake in this house, so it was going to be a while.

and then I finally got to it!

so I don’t have a picture of my own to pair with this recipe, because the first time I made them they kinda got eaten fast.

the second time I made them (I made them again when we had leftovers because that recipe for pulled pork makes a lot!!!), I let them raise while I was out shoveling, and that took longer than I thought, so they rose, and then they fell, and they were delicious, but not cute.

so, no pics.

but here is the pin.

here is the link.

and here is her pic:

Texas Roadhouse Rolls - Copycat Recipe

adapted from: Good Stuff Maynard

(Printable Recipe)

4 teaspoons active dry yeast

1/2 cup warm water

2 cup milk, scalded and cooled to lukewarm

3 tablespoons of melted butter, slightly cooled

1/2 cup sugar 

2 quarts all purpose flour (7-8 cups)

2 whole eggs

2 teaspoons salt

Dissolve yeast in warm water with a teaspoon of sugar.  Add yeast, milk, sugar and enough flour to make a medium batter.  Beat thoroughly.  Let stand until light and foamy.  Add melted butter, eggs and salt.  Beat well.  

Add enough flour to form a soft dough.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a large bowl.  Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes).  Cover and let rise in a warm place until double in bulk.  Punch down.  Turn out onto a floured board.  Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms.  Place on greased baking sheets.  Let rise until doubled.  

Bake at 350 degrees for 10-15 minutes or until golden brown.  Baste immediately with butter.  Yield: 5 to 6 dozen.  Serve with Cinnamon Honey Butter.  

*Jenn's Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used  my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together.  I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet.  I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes.  In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.   

*Mindy’s notes:  I found the first time that I made them, I used too much flour.  I prefer a softer roll, so the second time I used about 6 1/2 cups of flour instead of the 7 1/2 I used the first time.  it was a stickier dough, but the rolls were softer.