Ingredients (~16 rolls)
- 1 Tbsp active dry yeast
- 1/3 cup warm water (105-110°F)
- 1 cup milk
- 1/3 cup unsalted butter, melted and slightly cooled
- 3 Tbsp granulated sugar, divided
- 3 Tbsp honey
- 1 large egg
- 1 1/2 tsp table salt
- 4 1/2 – 5 cups all-purpose flour
- 2 Tbsp melted butter for brushing
Proof the Yeast
In the bowl of a stand mixer, combine the warm water, yeast, and 1 tsp of the sugar.
Let sit for ~5-10 minutes until the mixture gets foamy and bubbly on top.
If it doesn’t foam up, your yeast is dead and you’ll need to start over with fresh yeast.
Scald the Milk and Add Wet Ingredients
Heat the milk in a small saucepan until it’s steaming and small bubbles form around the edges – don’t let it boil.
Remove from heat and stir in the 1/3 cup melted butter until it’s completely melted.
Let this cool until it’s lukewarm, about 105°F. You should be able to stick your finger in it comfortably.
Add the cooled milk mixture to the yeast along with the remaining sugar, honey, egg, and salt.
Stir by hand until everything is combined.
Mix the Dough and First Rise
Using the dough hook attachment, add the flour 1 cup at a time on low speed.
After you’ve added 4 cups, start adding the remaining flour gradually until the dough pulls away from the sides of the bowl.
The dough should be slightly tacky but not sticky enough to stick to your hands.
Knead on low speed for ~5-7 minutes until the dough is smooth and elastic.
Transfer to a lightly greased bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.
Shape the Rolls and Second Rise
Punch down the dough and turn it onto a lightly floured surface.
Pat the dough into a rectangle that’s about 10×12 inches and roughly 3/4 inch thick.
Using a pizza cutter or knife, cut the dough into 4 horizontal strips, then cut each strip into 4 pieces.
You should have 16 square rolls that are about 2 1/2 inches each.
Place the rolls on a lightly greased baking sheet with about 1/2 inch between them.
Cover and let rise for ~30-45 minutes until they’re puffy and touching each other slightly.
Bake the Rolls
Preheat your oven to 350°F.
Bake for ~17-20 minutes or until the tops are golden brown.
The internal temperature should hit ~190°F if you want to check with a thermometer.
Remove from the oven and immediately brush the tops with the 2 Tbsp melted butter while they’re still hot.
The butter will soak right into the crust and make them extra soft.
Soft Texas Roadhouse Dinner Rolls (Copycat Recipe)
Ingredients
Ingredients (~16 rolls)
- 1 Tbsp active dry yeast
- 1/3 cup warm water 105-110°F
- 1 cup milk
- 1/3 cup unsalted butter melted and slightly cooled
- 3 Tbsp granulated sugar divided
- 3 Tbsp honey
- 1 large egg
- 1 1/2 tsp table salt
- 4 1/2 – 5 cups all-purpose flour
- 2 Tbsp melted butter for brushing
Instructions
- Combine warm water, yeast, and 1 tsp sugar in stand mixer bowl. Let sit 5-10 minutes until foamy.
- Heat milk until steaming with small bubbles around edges. Remove from heat and stir in melted butter. Cool to 105°F.
- Add cooled milk mixture, remaining sugar, honey, egg, and salt to yeast. Stir to combine.
- Using dough hook on low speed, add flour 1 cup at a time until dough pulls away from bowl sides and is slightly tacky. Knead 5-7 minutes until smooth.
- Transfer to greased bowl, cover with damp towel, and let rise 1 hour until doubled.
- Punch down dough and pat into 10×12 inch rectangle about 3/4 inch thick on floured surface.
- Cut into 4 horizontal strips, then cut each strip into 4 pieces to make 16 squares.
- Place rolls on greased baking sheet with 1/2 inch between them. Cover and let rise 30-45 minutes until puffy and touching.
- Preheat oven to 350°F.
- Bake 17-20 minutes until golden brown and internal temperature reaches 190°F.
- Brush tops with melted butter immediately after removing from oven.
