It is still snowy and cold in a good portion of the country. That means that it is STILL soup season. And what do you need to go with a warm bowl of soup? A really amazing Copy Cat Texas Roadhouse Roll. Oh heavens, these are so soft and amazing. They have just the right density and the outside is perfectly crusted with the tender inside that makes a roll worth writing about.
These really were easy to make as far as a yeast bread goes. It’s worth the time in the kitchen, trust me.
Do you need a new soup recipe to throw in to your rotation?
Turkey and Wild Rice Soup is a favorite among all my family. My husband LOVES my Broccoli and Pepper Jack Cheese Soup. My kids ask for seconds of my Ground Beef Vegetable Soup topped with cheese and crackers. Try these out next week and let me know which one you like best.
Copy Cat Texas Roadhouse Rolls
2 1/4 tsp dry active yeast
1 /14 cup milk, salded and cooled to room temp
1/4 cup honey
1/4 cup melted butter, cooled to room temp
1 tsp Kosher salt
4 cups flour
Melted butter to brush on rolls
Scald your milk on the stove and then allow to cool to room temperature.
In the mixing bowl of your electric mixer, disolve the yeast in the warm milk and stir in honey. Allow to sit for 5 minutes to foam up.
Mix in melted butter, egg, and kosher salt. Slowly add in flour.
Using bread hook, allow dough to knead for 7-8 minutes until smooth and slightly sticky to the touch.
Transfer dough to greased bowl. Grease the top of the dough and cover to let rise for 1 hour (unitl doubled in size)
Punch down dough and allow to rest on counter for 10 minutes.
Roll out dough in to a rectangle about 1 inch thick and slice in to squares.
Place squares on to greased cookie sheet and preheat oven to 350.
Once rolls have risen to nearly double in size, bake them for 10-13 minutes, until golden brown.
Remove browned rolls from oven and brush with melted butter.