If you are here. Is probably because you love Texas Roadhouse rolls. Well let me put you into the best homemade copycat Texas Roadhouse rolls. They’re super soft, with he perfect amount of salty and sweet. After all, we cannot be eating out every day (or maybe yes) but we are gonna show you how to make them at home anyway.
They’re made with simple ingredients for example, flours, milk, honey, active dry yeast, butter, egg..things we can all find in our closest grocery store. This also comes as a fun activity to make with your family or friends.
—
Jump to Recipe—
This is probably the most pillow soft thing you will ever try without having any chemicals. It’s all clean ingredients over here. As soon as you try them you are gonna want to make them again, make sure to save this recipe!
Here you have a video to check the softness and everything.
HOW TO MAKE A BLOG LIKE THIS
we made this website with WordPress.org and we got our domain with Bluehost . Since we don’t know a lot about website design we used a template and then we activated everything like they say with 17th avenue (we are using the Mia template) they also install it for you or you can do it yourself.
Ingredients
YOU NEED
- Warm milk
- Honey
- Active dry yeast
- Bread flour
- All purpose flour
- Butter
- Egg
Ingredients
YOU NEED
- Butter
- Cinnamon
- Powdered sugar
Sponge
We are starting first with our sponge, using warm milk, honey and active dry yeast. Cover it and we need to allow this to set and start to bubble for about 10 minutes, if you see your sponge mix not bubbling its time to change your yeast and start this step over, if we don’t have an active yeast the dough is not gonna proof and it will be hard rock impossible to eat.
Maybe your yeast is alive but you used way too hot milk and you un a lived it if you know what i mean. Make sure the milk is not too hot it should be like room temperature warm. If you touch it and it feel hot just leave it for a bit till it cools down. Always make sure to allow this to rest in a warm place so it fastens the process.
Shape
Can you tell me why it took us 30 minutes to understand how to make this super easy and basic shape? It’s literally not even difficult but oh boy, I didn’t understand it. We had to start watching people making the shape on the internet because our brains weren’t braining.
You just wanna roll out the dough, fold it in half, cut it in half and then on the other way around you want to cut it. Does it make sense? Well, here you have this for example:
Process
Butter spread
While the rolls are baking you could be making this amazing cinnamon butter to eat with your bread. We said homemade was better, not healthier. You can definitely omit on making this butter but if you want the real Texas Roadhouse rolls experience, you gotta do what you gotta do.
Can you tell by the pictures how we accidentally used cocoa powder instead of cinnamon? In my defense, the packaging is literally, kinda, the same. Even though they smell very different, and taste incredibly different. Like you couldn’t tell, even after trying i was wondering how it tasted kinda like chocolate, had no clue, until i went to add more cinnamon because I couldn’t taste it and realized it was coca powder.
Anyways, don’t you dare making the same mistake Or you are gonna have to start re-making it again.
We used butter, CINNAMON, honey and powdered sugar, im just thinking that you could also add panela sugar, try it it would taste amazing we just didn’t want to change the color any more.
Baking
For instance, (i don’t know what this means but they make you use a lot of transition words) with this recipe you are gonna end up having 10 Texas Roadhouse rolls. You wanna bake them at 210 C or 410 F for about 12 -14 minutes, just check the color you wanna see them looking tanned. You know, that perfect golden brown color. OMGG. So good, im just looking at the last one left and I May not be able to resist anymore. Don’t judge me.
RECIPE in cups and grams
INGREDIENTS:
sponge or yeast mixture
- 90 ml warm milk (3.04 floz)
- 25 g honey (1.2 tablespoon)
- 6 g active dry yeast (1.93 teaspoon)
dough
- 150 g bread flour (1.2 cups)
- 100 g all purpose flour (0.8 cups)
- 20 g soft butter (1.43 tablespoon)
- 1 egg
- 1/2 teaspoon salt
cinnamon butter
- 100 g soft butter (3.53 oz)
- 50 g powdered sugar (0.42 cups)
- 1 tsp cinnamon
- 1 tablespoon honey
egg-wash
- 1 egg
- 1 tablespoon water
INSTRUCTIONS
1)First step, sponge
First for all we need to make the sponge or yeast mixture. You want to mix warm milk (not hot), with honey and active dry yeast. Cover with damp paper and allow the mix to rest for about 10 minutes. Make sure you are allowing it to rest in a warm place so we can fasten the process.
You are gonna know if it’s ready when you can see some type of foam on top of the mixture.
2)Second step, sift flours
While you wait for the sponge you can start to sift the bread flour and all purpose flour in a different mixing bowl. We want to make this so the flour is not compact and to avoid flour lumps, if you can’t do it it’s fine, it will literally taste the same.
3)Third step, dry ingredients
Now we want to add the salt. We are not using a lot of it because we don’t want a salty bread, we just want the perfect contrast with sweet and savory, trust me it will make this bread so much better. Make sure to mix it with the flours with the Help of a whisk. We are doing this to make sure the salt is everywhere and not in just a specific place
4)Fourth step, wet ingredients
Add one egg, soft butter and the yeast mixture. Make sure all the foam goes to the flour, don’t leave any in the bowl.
5)Fifth step, kneading
If you have a stand mixer it will be so much easier to knead, as you can see is not really sticky but still, it will avoid you so much work. Use the dough hook attachment, knead at medium low speed. Make sure you are kneading it for about 18 minutes, you should get a more elastic dough and soft,
6)Sixth step, first proof
We want to proof this dough for about 1h and 30 minutes but the time really depends on the ambiance temperature, if that is what it’s called. I normally place the dough by the fireplace so it stays warm and can raise faster. Cover it with plastic wrap or damp paper.
Also keep in mind, if you leave it in some really warm place you need to make sure you are not over proofing it there because doughs can go bad really quick. When you smell it acidic it means that it’s gone bad and you should not be using it all. I’ve tried it and I don’t recommend it at all.
7)Seventh step, dough
Roll out the dough until its the thickness of the picture.
8)Eight step, cut
You want to fold it in half, you don’t wanna press it really hard together clause we want to kind of separate in the oven later to have that signature shape.cut on the middle , and then cut it the other way around. I don’t know how to explain it but that’s why you have the pictures here.
9)Ninth step, second proof
Place each square in a baking pan, cover it with plastic wrap or whatever you like the most to cover Doughs and allow it to proof for about 30 minutes in a warm place again.
10)last step, baking
Beat one egg and add in it one tablespoon of water, paint each square with this egg mixture. You want to bake it at 210C or 410F for about 12-14 minutes. Always keep an eye to the oven. After you take them out of the oven paint them with some butter so they look all shinny and pretty. Now you can enjoy your Texas Roadhouse rolls
The best Texas Roadhouse rolls with cinnamon butter
Ingredients
sponge or yeast mixture
- 90 ml warm milk
- 25 g honey
- 6 g active dry yeast
dough
- 150 g bread flour
- 100 g all purpose flour
- 20 g soft butter
- 1 egg
- 1/2 Teaspoon salt
cinnamon butter
- 100 g soft butter
- 50 g powdered sugar
- 1 tsp cinnamon
- 1 tablespoon honey
egg-wash
- 1 egg
- 1 tablespoon water
after
- 1 Tablespoon butter
Instructions
1)First step, sponge
- First for all we need to make the sponge or yeast mixture. You want to mix warm milk (not hot), with honey and active dry yeast. Cover with damp paper and allow the mix to rest for about 10 minutes. Make sure you are allowing it to rest in a warm place so we can fasten the process.
- You are gonna know if it’s ready when you can see some type of foam on top of the mixture.
2)Second step, sift flours
- While you wait for the sponge you can start to sift the bread flour and all purpose flour in a different mixing bowl. We want to make this so the flour is not compact and to avoid flour lumps, if you can’t do it it’s fine, it will literally taste the same.
3)Third step, dry ingredients
- Now we want to add the salt. We are not using a lot of it because we don’t want a salty bread, we just want the perfect contrast with sweet and savory, trust me it will make this bread so much better. Make sure to mix it with the flours with the Help of a whisk. We are doing this to make sure the salt is everywhere and not in just a specific place
4)Forth step, wet ingredients
- Add one egg, soft butter and the yeast mixture. Make sure all the foam goes to the flour, don’t leave any in the bowl.
5)Fifth step, kneading
- If you have a stand mixer it will be so much easier to knead, as you can see is not really sticky but still, it will avoid you so much work. Use the dough hook attachment, knead at medium low speed. Make sure you are kneading it for about 18 minutes, you should get a more elastic dough and soft,
6)Sixth step, first proof
- We want to proof this dough for about 1h and 30 minutes but the time really depends on the ambiance temperature, if that is what it’s called. I normally place the dough by the fireplace so it stays warm and can raise faster. Cover it with plastic wrap or damp paper.
- Also keep in mind, if you leave it in some really warm place you need to make sure you are not over proofing it there because doughs can go bad really quick. When you smell it acidic it means that it’s gone bad and you should not be using it all. I’ve tried it and I don’t recommend it at all.
7)Seventh step, dough
- Roll out the dough until its the thickness of the picture.
8)Eight step, cut
- You want to fold it in half, you don’t wanna press it really hard together clause we want to kind of separate in the oven later to have that signature shape.cut on the middle , and then cut it the other way around. I don’t know how to explain it but that’s why you have the pictures here.
9)Ninth step, second proof
- Place each square in a baking pan, cover it with plastic wrap or whatever you like the most to cover Doughs and allow it to proof for about 30 minutes in a warm place again.
10)last step, baking
- Beat one egg and add in it one tablespoon of water, paint each square with this egg mixture. You want to bake it at 210C or 410F for about 12-14 minutes. Always keep an eye to the oven. After you take them out of the oven paint them with some butter so they look all shinny and pretty.
Nutrition
Archersfood
archersfood