Texas Roadhouse Rolls

[JJ Judkins]

* Exported from MasterCook *

Texas Roadhouse Rolls

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : BREAD: COPYCAT:
EGG: RESTAURANT\DINER
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1/2 c. warm water
2 c. milk -- scalded then cooled to room temperature
3 Tbsp. melted butter -- slightly cooled
1/2 c. sugar
7 c. flour -- (7 to 8)
2 eggs
2 tsp. salt
1/2 c. honey (optional - HOWEVER -- I have read the comments regarding this recipe and those who have found the most success with these rolls have added honey. I have never made them with honey though. So it's up to you!)


1. Dissolve the yeast in the warm water with a teaspoon of the sugar. In a mixing bowl, add the yeast and sugar mixture, milk, the rest of the sugar, honey (if you're using it), and enough flour to make a medium batter. Beat thoroughly. Beat together and let it stand until light and foamy. Add the melted butter, eggs, and salt and beat well.
2. At this point you'll want to add enough flour to form a soft dough. Don't throw all 8 cups in or it might be too much. Sprinkle a small amount of flour onto the counter top and let the dough rest for a few minutes.
3. While the dough is resting, grease a large bowl. Then knead the dough until it is smooth and satiny. If you have a KitchenAid you can knead the dough with the hook attachment for about 4-5 minutes. Then put the dough in the greased bowl. Pick it up and turn it over so it's greased on the other side as well. Cover the dough and let it rise till it is double in size (about 30 to 40 minutes).
4. When it has risen to double get some rage out and punch away at it. It's pretty therapeutic. Put the dough out onto a floured surface and divide it out into portions for shaping. Let it rest for another 10 minutes. Shape the little dough pieces into desired forms. Place on greased baking sheets and let rise until doubled in size.
5. Bake at 350 degrees for 15 minutes until golden brown. Baste immediately with butter.


S(--IMPORTED TO MASTERCOOK BY JJ--):
""
Yield:
"60 rolls"
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Per Serving (excluding unknown items): 4345 Calories; 70g Fat (14.6% calories from fat); 122g Protein; 794g Carbohydrate; 27g Dietary Fiber; 583mg Cholesterol; 5019mg Sodium. Exchanges: 44 Grain(Starch); 2 Lean Meat; 2 Non-Fat Milk; 10 1/2 Fat; 6 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0