Texas Roadhouse Rolls (Copycat)

dinner rolls with cinnamon butter

Makes 24 rolls · 161 kcal per serving

Ingredients

• 450 g All Purpose Flour
• 288 g Milk
• 68 g White Sugar
• 99 g Butter
• 50 g Egg
• 7 g Active Dry Yeast
• 5 g Salt

Method

1. Proof: Warm the milk to 105–110°F / 41–43°C, stir in the sugar, and sprinkle the yeast over. Let it foam, ~5 min.
2. Dough: Mix the proofed milk with most of the softened butter (hold back about a third to brush later), the egg, salt, and half the flour until smooth, then work in the rest of the flour until a soft dough forms. Knead 2–3 min; it should be tacky, not sticky. Rise in a greased bowl, covered, until doubled, 45–60 min.
3. Shape: Punch down, roll out ½ in / 1 cm thick, and cut into squares. Rise on lined sheets, covered, until nearly doubled, 45–60 min.
4. Bake: Bake at 350°F / 175°C until golden, 12–15 min. Melt the reserved butter and brush the tops straight from the oven.
5. Honey butter: While the rolls bake, beat the softened butter with the powdered sugar, honey, vanilla, cinnamon, and salt until light and fluffy. Serve the warm rolls with the honey butter at room temperature.

Notes

Serve warm with cinnamon honey butter.