Texas Roadhouse Dinner Rolls
Bring the warm, soft goodness of your favorite restaurant right to your own kitchen with this copycat Texas Roadhouse Dinner Rolls recipe! These slightly sweet, incredibly fluffy rolls are surprisingly easy to make and will disappear in minutes.
Servings: 24 rolls
Calories: 123kcal
Equipment
Ingredients
- 283 ml milk 1¼ cup, about 105-110 degrees F
- 66 grams sugar ⅓ cup
- 7 grams active dry yeast 1 packet
- 56 grams butter 4 tablespoons, melted
- 1 large egg room temperature
- 9 grams salt 1½ teaspoon
- 480 grams bread flour 4 cups, divided in half
- additional bread flour for kneading
After Baking
- 3 tablespoon butter to smear on top of hot rolls
Instructions
- Add the warm milk and sugar to a small bowl and sprinkle yeast over it. Let it sit for 5 to 10 minutes until foamy.283 ml milk, 66 grams sugar, 7 grams active dry yeast
- Using a large mixing bowl, add the yeast mixture, the melted butter, egg, salt, and half the flour (2 cups). Mix until the batter is smooth and lump free, scraping the sides of the bowl.56 grams butter, 1 large egg, 9 grams salt, 480 grams bread flour
- Add the remaining flour until a ball of dough forms (you may not use the entire last ½ cup, but use it for kneading and shaping). The dough will be slightly sticky.
- Smear oil in a large bowl. Add the ball of dough, turning it so it is covered in oil. Cover the bowl with a light cloth or a disposable shower cap and place in a warm location until it has doubled in size, about 45 to 90 minutes, depending on temperatures in your home.
- Punch the dough down and turn out onto a lightly floured surface. Knead a few times to make smooth and elastic. (About 4 - 6 kneads is all you need to do).additional bread flour
- Prepare the baking sheets with parchment paper or spray with non-stick cooking spray.
- Using a rolling pin or your hands, shape the dough into a 12 x 9 inch rectangle.
- Using a bench scraper/cutter, cut the dough so that you have 3 cuts on the short end going lengthwise, and 5 cuts on the long side for a total of 15 dough portions. These will be large rolls. If you prefer smaller portions, cut 4 on the short end and 6 on the long end for 24 rolls.
- Transfer the rolls to the two prepared rimmed baking sheets. Cover with a light towel and let both trays in a warm location so they can rise until almost doubled, about 45 to 60 minutes.
- Preheat your oven to 350℉ about 10 minutes before the end of this second proofing.
- Place both trays on the middle rack of the oven and bake for 13 to 15 minutes, or until golden brown.
- Remove from the oven and rub the butter (I use a tablespoon) over the rolls while they are still hot.3 tablespoon butter
Nutrition
Serving: 1roll | Calories: 123kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 0.001mg | Calcium: 20mg | Iron: 0.2mg
