Texas Roadhouse Buttery Rolls (Print Version)
# Ingredients:
→ Rolls
01 -
1 tablespoon warm water (40–46°C)
02 -
75 grams granulated sugar, divided
03 -
2.25 teaspoons active dry yeast (1 packet)
04 -
245 grams whole milk, warmed (40–46°C)
05 -
99 grams unsalted butter, melted, divided
06 -
1 teaspoon kosher salt
07 -
1 large egg, at room temperature
08 -
444.5 grams bread flour
→ Cinnamon Honey Butter
09 -
57 grams unsalted butter, softened
10 -
2 tablespoons confectioners' sugar
11 -
2 tablespoons honey
12 -
0.5 teaspoon ground cinnamon
# Instructions:
01 -
In the bowl of a stand mixer fitted with a dough hook, combine warm water, 1 teaspoon of the sugar, and yeast. Let stand for 5 minutes until dissolved.
02 -
Add remaining sugar, warm milk, 85 grams melted butter (reserve 14 grams), and salt to the yeast mixture. Mix until just combined.
03 -
Add egg to the bowl and mix until well incorporated.
04 -
Add bread flour and mix on medium-high speed for 3 minutes, then scrape sides and knead on low speed for 3–4 minutes until a soft dough forms.
05 -
Lightly spray a large bowl with nonstick spray. Transfer dough into bowl, cover with a clean kitchen towel or cling film, and allow to rise in a warm place for 1–2 hours until doubled.
06 -
Gently punch down dough. Divide into 12 equal pieces, round each into smooth balls, and arrange evenly in a lightly greased 23 x 33 cm baking dish.
07 -
Cover rolls loosely with a towel and let rise in a warm place for about 30 minutes or until nearly doubled in volume.
08 -
Preheat oven to 175°C. Bake rolls for 12–15 minutes until golden brown.
09 -
Remove baking dish from oven and brush rolls immediately with the remaining melted butter. Serve warm with cinnamon honey butter.
10 -
In a medium bowl, combine softened butter, confectioners' sugar, honey, and cinnamon until smooth. Serve alongside warm rolls.
# Notes:
01 -
Ensure all dairy ingredients are at room temperature for a more supple dough and uniform rising.