>> Copycat Texas Roadhouse Bread Rolls makes 48 rolls 4½ teaspoons active dry yeast (2 packets) 2½ cups warm milk (110° to 115°) ½ cup good honey 8 tablespoons butter, melted (divided) 2 large eggs, room temperature 8-9 cups all-purpose flour* 1 tablespoon kosher salt In the bowl of a stand mixer, add yeast, milk and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the yeast to bloom. (Until it start to bubble and become aromatic, about 5 minutes.) Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth. Add remaining flour to the mixer until the dough starts to come together; add salt. Allow to knead for about 7-9 minutes until dough is tacky, but not sticky. Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter in the bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour. Meanwhile brush 2 cookie sheets with melted butter. Punch dough down and turn out onto a floured board. Roll dough into a rectangle, about 1” tall. Cut into 48 pieces, (6 rows cut into 8 rolls each). Place rolls on buttered cookie sheets about ½ - 1” apart. Cover and let rise, again; until almost doubled in size, about 45-60 minutes. Preheat oven to 350°F. Bake both pans together. 12-15 minutes or until golden brown. Brush with remaining melted butter. Serve and enjoy. [NOTE:] * All-Purpose or Bread flour is best for this recipe. Of course, it adds more gluten, but it is the extra gluten that makes the rolls so light and fluffy. It promotes the formation of air bubbles in the rolls preventing them from becoming dense. Recipe developed by Donna Elick - (TheSlowRoastedItalian/)
Posted on: Sun, 28 Sep 2014 19:54:25 +0000
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