Tuesday, November 11, 2014

Texas Roadhouse Sweet Rolls

I pinned this recipe a while ago from Hoodwinked in Houston and finally got time to make them yesterday after getting home early from work. I actually messed up and they still turned out so great. I started making them and after adding the first addition of 2 cups of flour, I realized I had no more flour. So I had to let the dough sit there while I ran to the store and then came back and finished up. This is my family's new favorite roll recipe. Soft and yummy!

Texas Roadhouse Sweet Rolls

4 t. active dry yeast (about 2 1/2 packets)
1/2 c. warm water
2 c. milk (*scalded and cooled to lukewarm)
3 T. melted butter, slightly cooled
1/2 c. sugar
6-7 c. flour
2 eggs
2 t. salt

*To scald milk, place in a sauce pan on heat until it just starts to bubble and then remove from heat.

Dissolve the yeast in the 1/2 cup of warm water with a teaspoon of sugar. Then add yeast, milk, & sugar. Add about 2 cups of flour. Then whisk together and let stand until light and foamy, about 5 minutes.

Add eggs, melted butter, & salt. Beat well. Add enough flour to form a soft dough, about 3-4 cups. Sprinkle a small amount of flour on the counter to set the dough on and let rest.

While resting, grease a large bowl and cookie sheets. Then knead the dough until smooth (by hand or with a mixer). Put in the greased bowl. Cover with a damp towel and let rise in a warm place until doubled in size.

Punch down. Put on a floured mat/board and divide into 3 portions and then let rest for 10 minutes. Preheat oven to 350°. Take one portion at a time and roll out to about an inch thick. Cut into strips and then cut the long strips in half. Fold each rectangle in half and press sides together. Place on greased cookie sheet and let rise 10 minutes. Bake 10-15 minutes or until golden brown.

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