These rolls are why you’re already stuffed when your entree shows up at Texas Roadhouse.
- Ingredients
- 1 packet self-activated yeast (2 1⁄4 tsp.)
- 1 1⁄4 cup milk
- 1⁄4 cup honey
- 4 tbsp. clarified butter
- 1 large egg
- 1 tsp. kosher salt
- 4 cups flour
Bring the milk to a boil. Remove it from heat and let it reduce to a warm temperature.
Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
In a large bowl, mix 3 tablespoons of the butter, the milk mixture, egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.
Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
Spray 2 cookie sheets with vegetable oil. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
Cut into 24 squares of even size and place on the cookie sheets. Cover them and let them rise for about 40 minutes, until doubled in size.
Preheat oven to 350° and bake for 12–15 minutes, or until the top is a light golden brown.
Melt the remaining tablespoon of butter and brush the top of the rolls.
Serve with Texas Roadhouse Honey Butter.