Texas Roadhouse ripoff The rolls are light, fluffy, and delicate. After baking, brush with butter to let it melt in your mouth.
1 packet packet active dry yeast
1 ¼ c. warm milk (about 105-110 degrees F)
⅓ c. granulated sugar
¼ c. unsalted butter room temperature, (½ stick)
1 large egg room temperature
1 tsp kosher salt
3 ½ – 4 c. all-purpose flour plus more for kneading
3 Tbsp unsalted butter melted
In a small bowl, add milk and sugar, sprinkle yeast over it.
Let the yeast set until foamy, about 5 minutes.
Add the yeast mixture to large mixing bowl. Then add ¼ cup butter, egg, salt and 2 cups flour. Beat the mixture on medium speed until batter is smooth.
Gradually add flour until soft ball of dough forms. Then increase speed on mixer to medium high and beat for 2-3 minutes longer. Dough should be tacky, but not sticky. If too sticky, add more flour 1 tablespoon at a time.
Lightly grease large bowl and place dough in ball, turning once to coat. Cover the bowl with clean dish towel and set in warm place to rise until doubled in size, about 45-60 minutes.
Punch the dough down dough gently. Lightly flour work surface and turn dough out of bowl. Knead lightly if necessary.
Let set a few minutes while you prepare the baking sheets with a silicone mat or by spraying with non-stick cooking spray.
Roll dough out to 12×8 inch rectangle, ½ inch thick.
Cut the dough into even pieces using a sharp knife so you have 24-30 pieces of dough.
Transfer rolls to prepared baking sheets. Cover with dish towel and let rise in a warm place until almost doubled in size, about 45-60 minutes.
About 20 minutes prior to rising being done, preheat oven to 350 degrees F.
Place the rolls in the preheated oven at 350 degrees F. Bake rolls for 12-15 minutes or until golden brown.
Remove from oven and brush with melted butter.