I have been eating these rolls like it’s my job.
We recently ate at Texas Roadhouse twice in one week. And just like everyone else, the one thing we look forward to the most are their amazing rolls. Before they opened a restaurant in our area, I had never been to a Roadhouse before. People kept telling me that I would love their rolls and just like everyone else, I was instantly hooked. But in order to save ourselves some money and time, I decided to make my own rolls.
The first time my husband saw these rolls (the day after our last visit to the restaurant), he actually asked me if I brought some home with me. When I told him that I had made them freshly from scratch, he said “Really? They look just like the real deal”. We were so excited for dinner that night. It was almost like we got to eat at the restaurant a third time, ha!
Since then, we have enjoyed these wonderful rolls accompanied by soup or salad almost every night. No matter how full I am, I could always make room for one more roll. One of my favorite things about these is that they freeze really well and keep the same great taste day after day.
I am going to be honest with you – these are not 100% like their original counterparts. They definitely look like it and their taste is very similar. The only noticeable difference is that they are fluffier and lighter – not quite as dense as Roadhouse Rolls. We actually liked them better that way (and no, I am not just saying that :).
These rolls are a definite keeper. I am so excited I got to share them with you today! Thanks for making time in your busy schedules to stop by and start your week off with me. I really appreciate it so much.
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 1/4 cup lukewarm water
- 1 cup lukewarm milk
- 3 tablespoons melted butter, slightly cooled
- 1/4 c. sugar
- 4 cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- melted butter for basting rolls
- 1. Combine yeast and lukewarm water in the bowl of your stand mixer and let stand for 10 minutes (until yeast starts to foam and bubble).
- 2. Add milk, melted butter and sugar to the yeast mixture and give it a good stir (using the paddle attachment). Add 1 cup to 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add egg and salt and incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 5 minutes or until dough is smooth.
- 3. Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with oil and place dough inside. Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1 hour.
- 4. Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired shapes. Place dough squares onto a parchment-lined baking sheet (or two, depending on how many rolls you end up with). Cover with a towel and let rise again until doubled in size, about 45-60 minutes.
- 5. Preheat oven to 350 degrees and bake for 10-15 minutes or until tops are golden brown. Remove from oven and immediately baste with melted butter. Serve dinner rolls warm with additional butter.
- Rolls are best when served on the same day, but will keep up to 3 days in an airtight container in the fridge or up to 4 weeks in the freezer.