Prep 2 hrs
Cook 18 mins
Found this recipe on got-eats.com web site. Have not made these yet, but plan to make them soon. I hope this turns out like the rolls our local Texas Roadhouse serves.
for the rolls
- 3 cups all-purpose flour
- 2 (1/4 ounce) packages active dry yeast
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1⁄4 cup nonfat dry milk powder
- 1 1⁄4 cups warm water (105 to 115 degrees F)
- 1 large egg, slightly beaten
- 8 tablespoons butter, melted
- 2 tablespoons butter flavor shortening
for the cinnamon butter
- 1 cup butter, softened
- 1⁄3 cup condensed milk, chilled
- 1⁄2 teaspoon corn syrup
- 3⁄4-1 teaspoon cinnamon, to taste
- For the Rolls:.
- Place 2 cups flour in a large mixing bowl.
- Add yeast, salt, sugar and dry milk. Set aside.
- In a mixing bowl, combine water and egg and stir to blend.
- Make a well in the center of the dry ingredients.
- Pour water mixture into the well.
- Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
- Add 1/2 of the melted butter and beat to incorporate.
- Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
- Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below.
- Allow batter to rise until doubled in bulk, about 1 hour.
- Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening.
- Punch down batter (batter will be extremely soft and sticky).
- Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next).
- Brush dough with 1/2 remaining melted butter.
- Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes.
- In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.
- For the cinnamon butter:.
- Place all ingredients in a food processor and blend until mixture is smooth.
- Serve with hot rolls or muffins, remainder may be stored in refrigerator.
These are more biscuits than dinner rolls, and not anything at all like the Texas Roadhouse restaurant rolls at all. The flavor was far and away too bland, the texture was also wrong for a roll, more biscuit than bread. Baking them in a muffin tin ( not to mention letting them rise there in the tin) gave them, of course, a muffin like shape, not a dinner roll shape. As a biscuit I'd give it two stars, nothing special. But as a copycat recipe, no stars if that were possible.
The rolls turned out good, but they didn't measure up to the ones that I have had at the Roadhouse.