Prep 1 hr
Cook 15 mins
Texas Road House Sweet Yeast Rolls from the head teacher for Texas Road House found on a FOX News website with a link to a short video for the public at http://www.fox41.com/article/view/9108/?tf=wdrbarticleview.tpl w
- 7.08 g active dry yeast
- 118.29 ml warm water
- 473.18 ml milk
- 44.37 ml of melted butter
- 118.29 ml sugar
- 1892.0 ml all-purpose flour
- 2 whole eggs
- 9.85 ml salt
- Soften yeast in warm water with a teaspoon of sugar.
- Scald milk; cool to lukewarm.
- Add yeast, sugar and enough flour to make a medium batter.
- Beat thoroughly.
- Let stand until light and foamy.
- Add melted butter (which has been cooled), eggs and salt.
- Beat well.
- Add enough flour to form soft dough.
- Sprinkle small amount of flour on counter and let dough rest.
- Meanwhile, clean and dry bowl; grease clean surface of bowl.
- Knead dough until smooth and satiny.
- Put in greased bowl; turn over to grease top.
- Cover; let rise in warm place until double in bulk.
- Punch down.
- Turn out on 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 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more.
- Cool on rack.
Close enough to Texas Roadhouse rolls to me! They were a hit and the whole family loved them! Much easier roll recipe than others I've tried. If you need to make dinner rolls....give these a go! :)
4 stars because they are not Texas Roadhouse rolls...but they are wonderful non the less! I was not at all disappointed by this recipe and I'd like to mention that I've NEVER made yeast rolls in my life and they were so easy. My family was really impressd!
Prep time should be edited to say 3 hours! This is the second time I have attempted these rolls. For a novice like myself the directions are simply unclear. Scald your milk (heat to 180 degrees) first so it will cool enough, melt butter so it also has sufficient time to cool. Soften the yeast? What does this mean? I let it sit for 15 minutes and it nearly spilled out of the bowl! I dumped it and started over, only letting it soak for 5 minutes. When you you add the milk? The directions never say but it goes in with the yeast mixture. I added 3 cups of flour to produce a medium batter and it had to sit for nearly 30 minutes before it appeared foamy. I added 4 more cups of flour for the final result. I used my KitchenAid mixer with the hook attachment to get me through all but the final 7th cup of flour; that final cup I added by hand, slowly, while I kneaded by hand. Kneading took about 15 minutes but I never would have described it as "satin" in appearance. For the brief rest of an undocumented amount of time (while you prep and grease bowl) I allowed the dough to rest for about 5 minutes, uncovered. I allowed the dough to rise for 75 minutes, covered, before it had doubled in size. In step 19, after the dough has been cut and shaped into roll-esque pieces, waiting for them to double in size seemed to take an eternity. It felt like my final week of pregnancy. Should I have covered them? It would be nice to have this info. I make bagels on a regular basis for my husband. Everyone says how difficult bagels are to make...obviously they've never made rolls. =/