• Rachel Patterson

Texas Roadhouse Bread Rolls



Now for those of us in the UK we probably have no idea what a Texas Roadhouse is, well it is a restaurant in the USA that serves these rolls and here is a copy cat recipe (adapted from the Slow Roasted Italian).  They are slightly sweet and very soft and scrummy.

4 ½ teaspoons dry yeast (2 packets) 1 pint/2-1/2 cups warm milk 180g/1/2 cup honey 6 tablespoons butter, melted plus a little more for greasing 2 large eggs, room temperature 1 tablespoon salt 1275g/8 1/2 cups plain/all-purpose flour

In the bowl of a mixer, add yeast, milk and honey. Swirl with a spoon to dissolve the yeast. Allow the yeast to activate, it will start to bubble and you will be able to smell the yeast (approx. 5 mins).


Add the butter, eggs, salt and about half of the flour, mix on low using dough hook, until smooth. Add enough remaining flour for the dough to come together it should take all the remaining flour but add it gradually. Allow to knead for about 8 minutes until dough is tacky, but not sticky. 


Turn onto a floured board; knead for about a minute. Grease a bowl with butter and put the dough inside giving it a turn to coat in the butter. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour. 


Meanwhile brush 2 baking sheets with melted butter. 


Knock back the dough 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 baking sheets about ½ - 1” apart. 


Cover and let rise until almost doubled in size, about 45-60 minutes. 


Preheat oven to 350°/180C. Bake both pans together for about 12-15 minutes or until golden brown. 

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© 2020 Rachel Patterson