Thursday, October 23, 2014

Copycat Texas Roadhouse Rolls

 Texas Roadhouse bread rolls are one of the most sought out copycat recipes.  Well my friends, search no more.  A best Texas Roadhouse Copycat Bread Rolls Recipe is here! #copycat #bread #recipe

Texas Roadhouse bread rolls are one of the most sought out copycat recipes.  Well my friends, search no more.  Our best Texas Roadhouse Copycat Bread Rolls recipe is here!

An admitted carbivore, I can identify a restaurant by the bread that they serve.  From the moment we sit at the table I anxiously await the bread treasure that will be delivered while we look over our menu.  Truth be told, I don't need to order from the menu I would be perfectly happy sitting at this table and drinking lemon water and devouring your scrumptious bread and incredible butter.  Just make sure the waitress keeps refilling that bread basket.

But, we order anyway.  Generally I will take a few bites and take the rest of dinner to go.  Texas Roadhouse is such a place.  I look forward to devouring these fabulous tender sweet rolls slathered in butter that are perfect enough to be a meal in itself.  Don't take my word for it.  Whip up a batch and try them tonight.

Enjoy!

RECIPE AT THE BOTTOM

With love from our Kitchen Table to yours.  XOXO

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Copycat Texas Roadhouse Bread Rolls
makes 48 rolls

4 ½ teaspoons active dry yeast (2 packets)
2-1/2 cups warm milk (110° to 115°)
1/2 cup good honey
8 tablespoons butter, melted (divided)
2 large eggs, room temperature
1 tablespoon kosher salt
8-9 cups all-purpose flour

In the bowl of a stand mixer, add yeast, milk and honey.  Swirl with your fingers or a spoon to dissolve the yeast.  Allow the yeast to bloom.  It will start to bubble and become aromatic, about 5 minutes.

Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth.  Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt.  Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.

Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.

Meanwhile brush 2 cookie sheets with melted butter.

Punch dough down and turn out onto a floured board.  Roll dough into a rectangle, about 1” tall.  Cut into 48 pieces, (6 rows cut into 8 rolls each).  Place rolls on buttered cookie sheets about ½ - 1” apart.  Cover and let rise until almost doubled in size, about 45-60 minutes.

Preheat oven to 350°.

Bake both pans together.  12-15 minutes or until golden brown.  Brush with remaining melted butter.  Serve and enjoy.

Recipe developed by Donna Elick - The Slow Roasted Italian 
Copyright ©2013 The Slow Roasted Italian – All rights reserved.


Originally published 10/28/13

45 comments:

  1. Carbivore - I like that! I always say I'm a breadaholic! I'm with you on that not needing to order anything, just bread and butter. These look great!

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  2. Being a carboholic, I'm going to have to skip dinner and make these rolls instead!

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  3. Has anyone tried these? I tried a recipe similar to this (a copycat one) and they still didn't turn out as light as the texas roadhouse ones.

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  4. I just made them last night. They are very good, but mine didn't turn out as light/fluffy as the Texas Roadhouse ones.

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    Replies
    1. They may have needed to rise longer. Next time give them an extra 1/2 hour to rise. Enjoy!

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    2. I have found if I use to much flour from not fluffing the flour before measuring I ended up with heavy rolls
      bread, cake etc. Also being in a hurry and not letting it rise enough. Also I never add more flour than the recipe calls for when kneading or shaping. Also if I feel if the texture is correct when kneading I don't add all the flour the recipe may call for.

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    3. to anyone making any bisquets or rolls always remember never over work your dough in this case LESS IS MORE

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  5. Cake flour would probably make them lighter than all-purpose flour. I'm going to give it a try.

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    Replies
    1. No way. The higher the gluten content, the more air bubbles it can trap. Using cake flour is a good way to make them heavier, not lighter.

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    2. Cake flour actually has less gluten than AP flour. Both pastry and cake flour have less gluten. Bread flour has a higher gluten content than AP flour.

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    3. That is why you should not use cake flour. You need the gluten to make air bubbles. Air bubbles are what make bread light and not dense.

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  6. I think Bead Flour would work better than AP Flour.

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  7. using bread flour or adding some gluten to the mix will help them rise more, thus making them lighter

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  8. I'm in the process of making now but the recipe is a little confusing. The ingredients call for 8-9 cups of flour but when reading the directions, it references 4 cups of flour vs. the 8-9. When I used the 4, they were too wet so should I add more flour?

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    Replies
    1. Yes, add enough remaining from for the dough to come together. Mine takes 4 1/2 cups more. Enjoy!

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  9. I made these yesterday and they turned out more biscuity the roll like. I tried the pastry flour as read above to make them lighter but that didn't happen. Not sure what I did wrong. Any suggestions?

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    Replies
    1. See my own reply: cake/pastry flour will make them heavier rather than lighter because there isn't enough gluten to trap the air bubbles.

      A biscuit-like consistency is caused by two things:

      a) Not enough kneading. By hand, this is 8 minutes BY THE CLOCK.
      b) Over-rising the formed rolls. I strongly advise against rising them until doubled because this can wreck the texture. Rise them until almost doubled (say 3/4 of the way there) and then bake.

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    2. Thanks for the advice! I am going to try again and see what happens. I also have a question about using quick rise yeast, should I avoid it? Because maybe that has a little something to do with the failure of my rolls? Also I use a stand mixer with a dough hook and it ran for 9 minutes. Any help would be appreciated :)

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    3. Following the recipe to the letter is the only way to guarantee the same results. I would recommend using Active Dry Yeast for this recipe. It is the only way it was tested. Let us know how it goes! Enjoy.

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  10. Pastry flour doesn't have enough gluten to make a good bread dough. Try bread flour and longer rise.

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  11. Pastry flour doesn't have enough gluten to make a good bread dough. Try bread flour and longer rise.

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  12. I made these tonight. They were a big hit with my family. Thank you for the recipe. They were very good.

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  13. I just made these today and I couldn't be happier. They won't last long in this house, they are a huge hit!

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  14. I have never been to the Texas Roadhouse to compare these to the real thing, but I couldn't resist trying this recipe. They turned out great. They were light and fluffy and SO good! Thanks for the recipe. I will for sure make this again!

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  15. Can u use a bread maker to start it on dough cycle

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    Replies
    1. I do not use a bread maker, but I believe it would work. If you try it let me know. Thanks!

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  16. Anyone know how to make the butter that Texas Roadhouse serves with the bread? :-)

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    Replies
    1. there is a pin on pinterest for it

      Ingredients
      2 sticks butter,
      room temperature 1 cup powdered sugar
      1 cup honey
      2 teaspoons cinnamon

      Directions
      Use a stand mixer, food processor, or hand mixer to whip all ingredients together until smooth. Cover and store in the refrigerator. Allow to sit out at room temperature for about 30 minutes before serving for easy spreading. - See more at: http://www.foodfanatic.com/2013/10/texas-roadhouse-cinnamon-honey-butter-homemade-happiness/#sthash.AHjWHTYk.dpuf

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  17. Made these today, using bread flour. Excellent! Family says they were better than TRH!!!

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  18. Mmmmmmmmm bread is my weakness. Thanks so much for these recipes. They look amazing!

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  19. I don't want to make 48 rolls, can I make them bigger individually so there will be less? Or can I just cut the recipe in half to make less? I don't want to ruin the recipe...

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    Replies
    1. You certainly can make the rolls bigger. I have made giant ones (making 24). Also, you can freeze the cooked ones and defrost and eat at a later day. I wrap them in plastic wrap, then foil, then place them in a freezer bag. Good for at least 6 months. Hope that helps! Enjoy. (I have never halved the recipe, so I can not say whether that would work. Baked goods are touchy with halving and doubling).

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  20. What did you mean in the directions when you said "allow to knead 7-9 minutes until dough is tacky, not sticky". You then go on to say, "turn onto floured board (to knead)" that didn't make sense to me and I've made rolls before. Thought someone would have asked that right away?????

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    Replies
    1. You are allowing the stand mixer to knead the dough for 7-9 minutes (the dough should be tacky, not sticky if you touch it). Turn onto a floured board and knead for a few turns. What is it that isn't making sense, perhaps I can clarify. Thanks!

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  21. Can you start these in a bread maker?

    ReplyDelete
    Replies
    1. I do not use a bread maker, but I believe it would work. If you try it let me know. Thanks!

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    2. I'd be curious to know if the bread machine worked on these if you tried them?

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  22. What if you don't have a stand mixer? Can you mix by hand and get similar results?

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    Replies
    1. I made these by hand tonight. I suck at kneading, so they didn't turn out as fluffy as Texas Roadhouse's, but that's okay. Also, I seem to remember the originals being sweeter than these. I think next time, I'll add maybe a 1/4 cup more honey? I don't know. This is only my second time making bread. Also, it took me almost 5 hours start to finish, so make sure you have time to do this by hand.

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  23. I love YOU! The best I ever had......

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  24. I made these they are like heavy biscuits...must have done something wrong

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  25. I made these tonight, followed recipe exactly but used bread flour instead of A.P. Absolutely fantastic! I'm really glad I didn't have time to make the honey butter recipe above, or I would have skipped my meal and just had salad/rolls...then rolls honey butter for dessert! Thanks so much for rhe recipe! Now that I know what to expect from this recipe, I think next time I will freeze half ( or even 3/4) of the dough after the first rise. I do it all the time with bread dough, so I would think it would work with this dough also.

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  26. Love these rolls....love that it makes a lot...they freeze and reheat like a dream

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  27. Has anyone tried refrigerating the dough to bake several days later? Or freeze? Just curious if it worked

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