For some reason I panic when people ask me to bring rolls to events. I guess it is because I have had so many flops when it comes to making rolls. For thanksgiving, the rolls that I had made 3 times before with success, turned out hard and dense and flat.
I don’t know why, but I just have never felt confident making rolls. When I was asked to bring rolls to Christmas Dinner, I went straight to the store and got frozen rolls. I didn’t want to risk another Thanksgiving roll incident. But after opening presents, I was in the mood to bake, so I decided to try a new roll recipe.
I thought it turned out pretty good. I used a copy cat recipe of Texas Roadhouse rolls. Yes, those yummy, slightly sweet rolls with cinnamon butter. Mine weren’t quite exactly the same as Roadhouse, but they were still very yummy. Especially when hot with cinnamon butter.
- 1/4 oz. active dry yeast
- 1/2 C. warm water
- 2 C. milk
- 3 TBSP. melted butter
- 1/2 C. sugar
- 2 quarts all purpose flour
- 2 whole eggs
- 2 tsp. salt
- 1 egg
- 1 stick of salted sweet cream butter, softened
- 1/3 C. powdered sugar
- 1 tsp. ground cinnamon
1. Place the warm water in a small bowl and sprinkle the yeast and 1 tsp. of the sugar over the water. Let it sit for about ten minutes, or until the yeast starts to get frothy and bubble.
2. Scald the milk in a small saucepan. Cool to lukewarm. Transfer to the bowl of an electric mixer.
3. Add the yeast, sugar, and the flour. Add enough flour to create a batter about the thickness of cake batter. Beat thoroughly. Let stand until light and foamy
4. Add the melted butter (let it cool first), eggs, and salt. Beat well. Add enough flour to make a soft dough. Add a little bit at a time until the dough starts to pull away from the side of the bowl. All in all, there should be about 2 quarts
4. Let the dough rest for a couple of minutes.
5. Knead for about 6 minutes in the electric mixer with a kneading hook. Or knead by hand with a little flour sprinkled on the surface. Put the dough in a big bowl that has been lightly greased with oil. Cover lightly with plastic wrap and let it rise until it doubles in size.
6. Punch the dough down and divide into equal portions. Let the dough rest for 10 minutes. Shape the dough into roll shapes.
7. Place the rolls on a greased baking sheet. Let the rolls double in size again. Whip the egg and brush over the rolls.
6. Preheat the oven to 375 F. Place a pot of hot water on the lowest rack of the oven while it is preheating and leave it in while the bread bakes.
7. Bake the rolls for 10 minutes. Lower the temp. to 350 F. and bake for 10 to 15 minutes more. Cool on rack.
8. Make the cinnamon butter by beating the butter until fluffy. Add the powdered sugar a little bit at a time, blending well. Add the cinnamon and blend well. Store in the fridge in a air tight container.
Recipe adapted from food.com