Texas Roadhouse Rolls Copycat Recipes
TEXAS ROADHOUSE ROLLS
Make and share this Texas Roadhouse Rolls recipe from Food.com.
Provided by Mebriella
Categories Breads
Time 1h15m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.
- Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).
- Beat thoroughly.
- Add melted butter, eggs and salt. Beat well.
- Add enough flour to form a soft dough.
- Sprinkle a small amount of flour onto counter and let dough rest.
- Meanwhile, grease a large bowl.
- Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes).
- Cover and let rise in a warm place until double in bulk.
- Punch down. Turn out onto a floured board.
- Divide into portions for shaping; let rest 10 minutes.
- Shape dough into desired forms.
- Place on greased baking sheets. Let rise until doubled.
- Bake at 350 degrees for 10-15 minutes or until golden brown.
- Baste immediately with butter.
- Serve with Cinnamon Honey Butter.
Nutrition Facts : Calories 132.9, Fat 2, SaturatedFat 1.1, Cholesterol 14.8, Sodium 149.1, Carbohydrate 24.5, Fiber 0.9, Sugar 2.9, Protein 3.8
ROADHOUSE GRILL TEXAS EGG ROLLS COPYCAT
I found this copycat for The Original Roadhouse Grill's Texas Egg Rolls and the sweet spicy jalapeno jelly dipping sauce. Yummy! Prep time includes the 2 hour refridgeration.
Provided by Punky Julster
Categories Low Protein
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix jalapenos with cream cheese.
- Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
- Continue until mixture is all gone.
- Place in refrigerator for 2 hours.
- Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown.
- Cool 5 minutes. Filling will be hot.
- Serve with jalapeno jelly.
- Jalapeno Jelly:.
- In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
- Stir frequently until mixture begins to boil.
- Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
- Skim off foam, and remove from heat.
- Ladle into sterilized jars.
- Seal, and process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 1856.5, Fat 22.1, SaturatedFat 11.4, Cholesterol 72.7, Sodium 1788.7, Carbohydrate 405.1, Fiber 7.2, Sugar 331.3, Protein 16.4
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