Wednesday, January 29, 2014

Texas Roadhouse Rolls with Cinnamon Honey Butter

I’m playing in the kitchen today giving you two recipes. I am also making biscuits for sliders using the Texas Road House recipe.  I can make tuna and egg salad for the sliders for the rest of the week.  I can also make sliders with the bacon cheese meatballs recipe of this week or if you have some left over dried beef you can make the creamed beef and put them on the biscuits.  These are great for, breakfast, lunch, dinner, appetizers or brunch.  Make them for a Sunday brunch biscuits and gravy.  I'm going to make some cinnamon honey butter also to have with them when they first come out of the oven.  That is when they are their best.  I will take mom some also.  This is the best biscuit recipe I have used.

The secret to making good bread is to begin with a good recipe and this has become mine.  Next tip is to measure carefully and follow your direction exactly.  Do not skip any of the steps. Finally make sure your yeast is not too old.  It should always be fresh and do not kill it by adding salt too soon or with water or milk being too hot.  

Don't they look good?  They smell as good too!


2 tsp active dry yeast plus 1 tsp sugar
1/4 cup warm water
1 cups milk
1 Tbsp. melted butter
1/4 cup sugar
4 cups flour
1 egg
1 tsp salt

Cinnamon Honey Butter:

1/2 cup soft room temperature butter
1/2 cup powdered sugar
1/2 cup honey
1 tsp. cinnamon


Add yeast and 1 tsp sugar to the warm water (not over 110 degrees F). Set aside.

Place milk in microwave for 45 seconds. Add butter to milk and stir in until butter is completely melted. Check the temp of the milk; it should be lukewarm, if not then allow it to cool until lukewarm.  If it is too hot, it will kill the yeast.

Once yeast has doubled in volume, add yeast mixture to milk mixture in the bowl of a stand mixer. Add the sugar and about 1 ½ cups flour and mix until it reaches the consistency of a muffin batter. Let rest for 10 minutes.  This is allowing the yeast to do it’s job.

Add egg and salt to the mixture. Beat well. Add 2 cups of remaining flour until the flour forms a soft dough.

Knead dough in mixer with dough hook until smooth and satiny.

Leaving it in the mixer bowl, cover and let rise in a warm area until double in size (about 2 hours).  I put on top of my stove and turned my oven on.  Don’t put it over the vent of your stove though or it may begin to bake.  Put on the front of the stove and cover with a dish cloth.  I let it rise for 2 hours using this method.  It may take longer to double if you do not have a warm place to place it.

Once doubled in size, punch down and let it rest for 10 minutes.

Press out the roll dough on a lightly floured surface (remaining ½ cup of flour is for the board). Shape into a long rectangle. Cut the rectangle in half and then cut each half into 6 pieces making 12 rolls.  This does make the biscuits slightly larger than what you get at Roadhouse.  You could probably make 15 with this dough.  Pull the dough into round biscuit shapes and place on greased baking sheets and let rise until doubled (about 1 hour again on top of the oven).  Put a dish cloth on top of them while rising.

Bake at 350 °. for 15 minutes or until golden brown.  It took a little longer than 15 minutes when I made them

Because this is a sweet dough, you could also make cinnamon rolls out of it.  Just roll it out and put sugar and cinnamon on it and roll it up.  Cut the roll into 1 inch pieces and place on a greased baking sheet.  Again, bake at 350 degrees F. for 15 minutes or until golden brown.  Frost the rolls with a simple butter icing or glaze. 


Beat butter with hand mixer until light and fluffy.

Add remaining ingredients and beat with mixer until well blended. Serve on warm rolls.

It is suppose to get up to a balmy 27° today and the sun is shining.  Homemade bread will really make my day.  The smell alone will perfume my house for all day.  Make your day, be happy and may God bless you and yours.  

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