Sunday, August 7, 2011

Texas Roadhouse Rolls w/ Honey Butter

 My daughter woke up this morning and asked me if we could make rolls today.  Sure, why not!  No reason is ever really needed to get in the kitchen and get my hands in some dough.  Plus, I love that my daughter knows we make that kind of thing from home and it isn't something we buy from a store or only get at a restaurant.  I originally saw this recipe on Chef in Training a while ago and them my sister sent me an email from a different blog she saw with Texas Roadhouse Rolls and mentioned how good they looked so I decided it was time to give these a try.  Both my children helped me make these so we didn't have little rolls but big giant rolls as they were in charge of rolling the dough into balls.  My son just tried to squish dough everywhere and eat flour off the wooden spoon while my daughter actually helped me roll the dough.  There are few things in life that bring me more joy than baking with my children.      

Texas Roadhouse Sweet Rolls
1 pkg. active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
6-8 cups flour
2 Tbsp. melted butter
2 whole eggs
2 tsp salt

Honey Butter

1 stick room temperature butter (1/2 cup)
1/4 c. powdered sugar
1/4 c. honey

Activate yeast in warm water with a teaspoon of sugar. While yeast is activating, scald milk and cool to lukewarm. Once yeast has doubled in volume, add yeast, sugar, and milk to a large bowl and add 3 cups of the flour which will give you a pancake batter consistency, or maybe slightly thicker.  Beat thoroughly.  Let stand alone until light and fluffy, roughly 20 minutes. Add melted butter (which has been cooled), eggs, and salt.  Beat well.  Add 3-4 cups of flour, one cup at a time to form soft dough ball.  If ball is too sticky add the fourth cup of flour, if it isn't don't.  Add plenty of flour on the counter top for kneading the dough as well.  Sprinkle small amount of flour on counter and set down on it to rest.  Meanwhile, grease a large glass bowl with butter, set aside. Knead dough until smooth and satiny. Cover and let rise in a warm area until double in size.  Once double in size punch down.  Turn out on floured board.  Divide into individual rolls.   Place on greased baking sheets and let rise until doubled, about 1 hour.  Bake at 350 F for 10-15 minutes for small rolls and 15-20 minutes for larger rolls.  Makes 8-10 large rolls or 13-16 small rolls.
Honey Butter

1/2 cup butter, room temperature
1/4 cup powdered sugar
1/4 cup honey

Allow butter to come to room temperature.  Place in a bowl and add in powdered sugar and honey and whip to combine.  Let set at room temperature until ready to use.  


  1. I was trying to be good and not make these, so I wouldn't eat them all! Now I have to make them they look soooo good!

  2. I love how personal your blog is... started following you.

    And fresh made rolls... pass the honey Great post!

  3. Thank you. Glad to have you! These rolls were awesome, the butter even more awesome. My only suggestion would be if you are like me and my husband do a double batch of the butter because we quickly ate all the butter and had rolls left. Granted, we ate more butter on one roll than a normal person probably should. =)

  4. Those rolls are calling me. They look so fluffy, so soft, and sound wonderful.