Copycat Texas Roadhouse Rolls – Mel’s Kitchen Cafe

Fluffy and buttery tender, these copycat Texas Roadhouse rolls are scrumptious and really easy to make. Serve with cinnamon butter for a divine combo!

You guys, these rolls. 😍 They’re a few of the finest rolls to come back out of my kitchen, and I’ve a sense they’re going to change into a quick favourite for you, too.

Texas Roadhouse Roll Dough

The dough for these famed copycat rolls comes collectively rapidly and simply.

Listed below are a number of fast suggestions for final success:

1. The recipe requires scalded milk. This implies heating the milk to simply beneath a boil till the milk is steaming and small bubbles kind across the edge. Don’t use skim milk. Two % or entire milk works finest.
2. Along with the milk, we’re additionally utilizing water, too. Utilizing each water and milk lends the right texture to the rolls. Not too dense. Not too ethereal. They’re good.
3. It’s necessary to add the yeast as soon as the butter/honey/milk/water combination cools to between 105-110 levels F. An instant-read thermometer (I’ve this one and adore it) may also help right here in order that the yeast doesn’t finish in a tragic demise due to lava-hot liquid. If you happen to don’t have a thermometer, dip your finger within the combination – it ought to really feel like pleasantly heat (however not sizzling) tub water. 
4. These rolls are sweeter than most different “normal” dinner roll recipes. That’s as a result of we’re going full-on Texas Roadhouse type, and we’re utilizing honey because the sweetener. If you happen to sub sugar for the honey, regulate the flour quantity – you’ll seemingly want a bit much less flour.

Add the flour step by step and knead for a couple of minutes within the mixer.

Don’t over flour the dough. It must be tender and barely sticky, not stiff. Add further flour provided that the dough is tremendous sticky and clings to the edges, backside, or heart of the bowl.

The precise quantity of flour will range primarily based on quite a lot of components, however in my kitchen, I exploit proper round 7 3/4 cups of flour. I make use of the fluff-dip-sweep methodology for measuring.

Cowl and let the dough rise till doubled.

Easy methods to Get Sq. Formed Rolls

Flip the dough out onto a frivolously greased or very frivolously floured counter and press or roll right into a rectangle about 1/2- to three/4-inch thick.

Use a pizza wheel to chop the dough into 24 squares. It doesn’t must be actual! These rolls are supposed to be a bit rustic.

If you find yourself with some larger squares (ahem, like my row on the far left), you possibly can trim a strip from the bigger rolls and press onto the facet of the smaller rolls to even them out.

Or simply go away them as they’re. I promise they’ll get devoured both approach.

I place the rolls 12 to a pan, spaced about an inch aside.

Allow them to rise till very puffy and doubled in peak. It’s necessary to allow them to rise absolutely on this step for optimum fluffiness! (The rolls pictured beneath haven’t risen but.)

Texas Roadhouse Impact

Bake the rolls till frivolously golden on high and backside.

Instantly out of the oven, brush the tops with a wholesome quantity of melted butter. Don’t skip – or skimp – this step!

With the buttered tops, the fluffy, frivolously candy rolls are unimaginable!

As a result of the Texas Roadhouse rolls are made from-scratch and contemporary at every restaurant, they’re exhausting to beat by way of home made deliciousness, however this copycat recipe has finished it.

My Aunt Marilyn and I’ve been sharing suggestions forwards and backwards to get these rolls good: tender and light-weight whereas nonetheless holding on to simply the correct amount of fluffy heft.

They’re good!

It’s actually satisfying understanding I can have this ultra-popular, ultra-delicious recipe any time I would like with out ever leaving my home. #dreamcometrue

These copycat Texas Roadhouse rolls are great served alongside any variety of meals. They usually make tasty little sandwiches, too. I can’t wait so that you can make them!

Don’t Neglect the Cinnamon Honey Butter

These rolls are scrumptious irrespective of the way you eat them, however they’re DIVINE with a swirl of cinnamon honey butter.

I’m going to submit a recipe for the cinnamon honey butter in a number of days simply so it could have a placeholder of its personal, however should you can’t wait that lengthy, right here it’s.

There are numerous knockoff recipes for cinnamon honey butter on-line that decision for powdered sugar, too, however I discovered it overpowered the honey taste in a approach I didn’t get pleasure from, so I stripped the honey butter down to simply the fundamentals, and the buttery, candy, cinnamon taste is so, so good.

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Copycat Texas Roadhouse Rolls

Yield: 24 rolls

Prep Time: 25 minutes minutes

Cook dinner Time: 18 minutes minutes

Rising Time: 2 hours hrs 30 minutes minutes

Complete Time: 3 hours hrs 13 minutes minutes

• 6 tablespoons butter, minimize into tablespoon-size items
• ½ cup honey
• 1 ½ cups 2% or entire milk, scalded (see notice)
• 1 cup room temperature water
• 1 1/2 tablespoons instantaneous or energetic dry yeast
• 2 massive eggs
• 1 tablespoon salt
• 7 ¾ to eight cups all-purpose or bread flour
• Melted butter, for brushing

• Add the butter and honey to the bowl of a stand mixer fitted with the dough hook. Pour within the scalded milk. Combine for a number of seconds. Let the combination relaxation till the butter is generally melted.

• Add the water. Let the combination cool till 105-110 levels F (on an instant-read thermometer).

• Add the yeast and blend to mix. Let the combination sit for 5-7 minutes till the yeast is effervescent and the highest of the liquid seems to be foamy.

• Add the eggs, salt and 2-3 cups of the flour. With the mixer on medium-low pace, proceed including flour till the dough pulls away from the edges of the bowl. Do not over flour the dough. It must be tender and barely sticky, not stiff.

• Knead on medium pace for 4-5 minutes, including further flour provided that the dough clings to the edges of the bowl and is absolutely sticky.

• Cowl and let rise till doubled in measurement.

• Scrape the dough onto a frivolously greased or very frivolously floured counter and roll or pat right into a thick rectangle, about 15X10-inches in measurement and 1/2- to three/4-inch thick.

• Lower the dough into 24 sq. or rectangle shapes. The rolls are supposed to be a bit rustic, so don’t be concerned if they don’t seem to be all the very same measurement or form.

• Line two rimmed, half sheet pans with parchment paper and frivolously grease with cooking spray. Place the rolls 1/2-inch aside on the baking sheets (I place them in 4 rows of three every).

• Cowl and let rise till noticeably puffy or doubled in peak, 60-90 minutes, relying on the heat of your kitchen.

• Preheat the oven to 350 levels F. Bake the rolls for 18-22 minutes till frivolously golden on high and backside.

• Instantly out of the oven, brush the highest of the rolls with melted butter.

Scalded Milk: scalding milk means to warmth the milk just under a boil till small bubbles kind across the edge and the milk is steaming. This helps break down the proteins of the milk creating mild and fluffy breads/rolls. 
Temperature: it’s necessary so as to add the yeast to the milk/water/butter/honey combination when it’s at simply the fitting temperature. An instant-read thermometer is absolutely invaluable right here. If you happen to don’t have one, dip your finger within the combination – it ought to really feel like pleasantly heat (however not sizzling) tub water. 

Serving: 1 roll, Energy: 210kcal, Carbohydrates: 38g, Protein: 5g, Fats: 4g, Saturated Fats: 2g, Ldl cholesterol: 25mg, Sodium: 327mg, Fiber: 1g, Sugar: 7g

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Recipe Supply: from Mel’s Kitchen Cafe (with a lot of experimenting and concepts from my Aunt Marilyn)