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 and just in time for Easter!
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.
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