Texas Roadhouse Rolls Recipes

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.

Steps:

• Soften yeast in warm water with a teaspoon of sugar.
• Scald milk; cool to lukewarm.
• Add yeast, sugar and enough flour to make a medium batter.
• Beat thoroughly.
• Let stand until light and foamy.
• Add melted butter (which has been cooled), eggs and salt.
• Beat well.
• Add enough flour to form soft dough.
• Sprinkle small amount of flour on counter and let dough rest.
• Meanwhile, clean and dry bowl; grease clean surface of bowl.
• Knead dough until smooth and satiny.
• Put in greased bowl; turn over to grease top.
• Cover; let rise in warm place until double in bulk.
• Punch down.
• Turn out on 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 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more.
• Cool on rack.

Steps:

• Preheat oven to 375.
• Soften yeast in warm water with a teaspoon of sugar.
• Scald milk; cool to lukewarm.
• Add yeast, sugar, honey, and enough flour to make medium batter.
• Beat thoroughly. Let stand until light and foamy.
• Add melted butter (after allowed to cool), eggs, and salt. Beat well.
• Add enough flour to form soft dough.
• Sprinkle small amount of flour on counter and let dough rest.
• Grease the surface of a clean bowl. Knead dough until smooth and satiny
• Then put dough in greased bowl; turn over to grease top.
• Cover, let rise in warm place until double in bulk, then punch down.
• Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.
• Shape dough into desired forms and place on greased baking sheets. Let rise until doubled.
• Bake for 10 minutes; then reduce temperature to 350 degrees for 10 to 15 minutes more.
• Cool on rack.
• For cinnamon butter, blend all ingredients at room tempature.

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.

Steps:

• Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside.
• In a mixing bowl, combine water and egg and stir to blend.
• Make a well in the center of the dry ingredients. Pour water mixture into the well.
• Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
• Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
• Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below.
• Allow batter to rise until doubled in bulk, about 1 hour.
• Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter.
• Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes. In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes.
• Serve with cinnamon butter.