Cook mode · 1× batch, makes 24

Texas Roadhouse rolls

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Ingredients:

  • 6 tbspbutter, cut into pieces
  • ½ cuphoney
  • 1½ cups2% or whole milk, scalded
  • 1 cupwater, room temperature
  • 1½ tbspinstant or active dry yeast
  • 2large eggs
  • 1 tbspsalt
  • 7¾ cupsall-purpose or bread flour (up to 8 cups)
  • melted butter, for brushing

Steps:

  1. Put the and in a stand mixer bowl with the dough hook. Pour in the scalded , mix briefly, and let it sit until the butter is mostly melted.

  2. Add the and let the mixture cool to 105 to 110°F.

  3. Stir in the and let it sit 5 to 7 minutes, until bubbly and foamy.

  4. Add the , and . Mix on medium-low, adding the a little at a time until the dough pulls away from the sides. It should be soft and a little sticky, not stiff.

  5. Knead on medium for 4 to 5 minutes. Add more flour only if the dough is very sticky and clings to the bowl.

  6. Cover and let the dough rise until doubled.

  7. Turn it out onto a lightly greased surface and pat or roll it into a rectangle about 15 by 10 inches, ½ to ¾ inch thick.

  8. Cut into 24 squares or rectangles. Uneven pieces are fine.

  9. Line two half sheet pans with lightly greased parchment. Set the rolls about ½ inch apart, 12 per pan.

  10. Cover and let rise 60 to 90 minutes, until puffy or doubled.

  11. Bake at 350°F for 18 to 22 minutes, until the tops and bottoms are lightly golden.

  12. Brush the tops generously with right out of the oven.