Monday, October 17, 2011

"Texas Roadhouse" Sweet Yeast Roll Recipe to Mix in a Bread Machine

 

 Yay!  My recipe was selected as a finalist in the Bread Contest at Instructables.  

Nov. 26, 2014: Update, someone asked me to make the font bigger, so I increased the font size of the recipes only.  I'll work on the background after the holidays.  Thanks for your input, and thanks for your encouragement.  Have a blessed day!

Originally posted on my Flower blog, Blooming Art, May 21, 2011.  This recipe has gotten so many views, that I decided to start this new blog, "Family Favorite Recipes". 

I knew this recipe was a keeper when my husband gave a delivery guy some fresh rolls from my oven, and the guy said, "...you know, these rolls taste just like the ones at that restaurant..."  Wow, what a compliment!  

It has taken many tries, but I finally developed a normal sized batch of Texas Roadhouse Rolls for a regular sized bread machine, or one that handles 3 cups of flour.  This version is also a little less sweet than my original industrial sized recipe because we are cutting calories too.  If you are looking for the original large batch recipe, look below.


For a normal, 3 cup flour batch of Texas Roadhouse Rolls: 

Start proofing your yeast, in a small glass measuring cup by mixing:
1 tsp. sugar
1 envelope yeast (I have the best results with active dry yeast, not rapid rise)
1/4 cup warm water

While your yeast is proofing:
Scald 1/2 cup milk and cool to lukewarm
add 1 Tablespoon of butter
1/3 cup honey
(I use the cold butter to help cool down the milk)

To bread machine add:
add the milk mixture
1/2 tsp salt
3 cups of bread flour
1 egg
add the yeast mixture (after 10 minutes if mixture doubles, yeast is active)

I then set my bread machine for the dough cycle.  Check the dough mixture to see if you need to add more flour or a Tablespoon of water. A good dough will resemble a smooth ball. Remove dough when the dough cycle is complete.  Divide the dough in half and roll each one into a long tube and cut into roll size.  On a greased cookie sheet, allow to double then cook in a preheated 350 degree F. oven for 9 minutes. (longer if you like them browner). Brush with melted butter and enjoy!

Now, here is the sweeter, industrial, Texas sized recipe, lol:

Original post: I have been working on this recipe for "Texas Roadhouse" Sweet Yeast Rolls using the dough cycle on my bread machine for awhile, and thought I would share it here....not flowers...you say...it's yummy though, and would love to hear about your adventures making them.  Note: Make sure your bread machine can handle 5 cups of flour.


For a large batch of rolls, start proofing your yeast, in a small glass measuring cup by mixing:
1 tsp. sugar
3 tsp. rapid rise yeast
1/4 cup warm water

While your yeast is proofing:
Scald 1 cup milk and cool to lukewarm
add 1 1/2 Tablespoons of butter
1/4 cup sugar
1/3 cup honey (2/3 cup honey if you like a sweeter roll, we do!)
(I use the cold butter to help cool down the milk)

To bread machine add:
1 tsp salt
4 1/2 cups of flour (may need to add more, see note below)
1 egg
add the milk mixture
add the yeast mixture

I then set my bread machine for the dough cycle.  Check the dough mixture to see if you need to add more flour and add some if the dough seems runny. A good dough will resemble a smooth ball. Remove dough when the dough cycle is complete.  Divide the dough into 1/4's and roll each one into a long tube and cut into roll size.  Allow to double then cook in a preheated 350 degree F. oven for 12 minutes. (longer if you like them browner). Brush with melted butter and enjoy!

Notes: You can also make this recipe without a bread machine, by hand kneading, which is how I started making it. 

I have read that the amount of flour needed for a bread machine varies on the atmospheric pressure and the age of the flour.  Also, it will vary by the amount of honey you use.  So, keep an eye on your dough, and add more as needed.  

I have also stashed this dough in the refrigerator and cooked the next day, not quite as good, but still tasty. 

I like to cook my rolls cut side up, but if you put the cut sides facing out, they will look more like Texas Roadhouse rolls.

And...if you like them even sweeter...add honey to the butter you are brushing the tops with after baking or serve with a butter + honey + cinnamon mixture :)

p.s. I use honey that we get from a retired pastor beekeeper, who keeps a few bee colonies at our house, but any honey should work.

2 comments:

  1. How long do the rolls take to double after you roll the dough?

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  2. The rise time depends on the temperature of your kitchen and the temperature of the water used when the yeast is proofed. 78 degrees is ideal. Your water should be about 110-115 degrees. Rise time for me is about 2-3 hours.

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