Ingredients: |
Ingredients: 20 ounces (4 cups) all-purpose flour, divided
3/4 cup granulated sugar
5 teaspoons rapid-rise yeast
1 1/4 teaspoons salt
3/4 cup whole milk
3/4 cup water
1/4 cup (1/2 stick) unsalted butter
For brushing on tops
2 tablespoons unsalted butter, melted
Cinnamon butter
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon plus 2 teaspoons honey
1/2 teaspoon ground cinnamon
Pinch of salt
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Directions: |
Directions:1. Measure half the flour into a large bowl or the bowl of a stand mixer. Whisk in the sugar, yeast, and salt. Because we’re
using rapid-rise (instant) yeast there is no need to first dissolve it in water.
2. Combine the milk with the water and butter in a spouted measuring cup or medium bowl and warm the mixture in your
microwave for 30 to 60 seconds. Don’t make it hot, just warm, no more than 120 degrees F. You can also warm the mixture in
a small saucepan over low heat.
3. Add the milk/water/butter solution to the flour in the mixing bowl. Combine the mixture with the paddle attachment on a
stand mixer or with a handheld electric mixer on high speed. Mix for 1 minute to dissolve sugar.
4. Add the remaining flour and combine with the kneading hook if using a stand mixer, or with a heavy spoon if you don’t have a stand mixer. When all the flour is incorporated, knead the dough for 2 minutes in the stand mixer, or for 5 minutes by hand.
The dough will be very sticky, so if kneading by hand, you’ll need to add a little flour so that the dough doesn’t stick to your
hands and work surface. The dough will be less sticky after the first rise.
5. Cover the bowl and place it in a warm spot to rise for 1 hour.
6. Roll the dough out onto a lightly floured surface to about ¾-inch thick. Use a pizza cutter to slice strips of dough that are
about 2¼ inches wide. Slice the dough strips every 2¼ inches to make squares of dough that are 2¼ inches on all sides,
each weighing about 2½ ounces.
7. Arrange the squares of dough about 1 inch apart on a baking sheet lined with parchment paper or a silicone mat. Place the
dough in a warm spot to rise for 1 to 2 hours, or until the rolls more than double in size. A great place to proof the rolls is in
your unheated oven with a large saucepan of boiling water placed in there with them to add warmth and moisture.
8. While the rolls proof, make the cinnamon butter by whipping the butter with an electric mixer on high speed until fluffy. Add
the honey, cinnamon, and salt and mix well, then set it aside.
9. When the rolls proof to double their original size, preheat your conventional oven to 375 degrees F. or to 350 degrees F. if
using convection bake. Bake the rolls for 12 to 16 minutes or until they’re golden brown. Turn the pan around halfway through
the baking—even if you have convection—so that the rolls brown evenly.
10. After removing them from the oven, brush each roll with melted butter and serve them with cinnamon butter on the side. |
This recipe for Texas Roadhouse Rolls is from