I know Waco has countless amazing local restaurants, but one of my favorite places to eat at in school was Texas Roadhouse. Stephanie and I would go there on special occasions and eat as many of their rolls as possible (and ask for a box to go). Because we don’t have Texas Roadhouse here, I bugged my dad to take a break from his weekly sourdough-making session (he—like many people—has become an expert baker in quarantine) to make these rolls for me, and they are the most delicious breads I’ve ever had. I’m trying to not eat bread as much as I used to (they do not assist me in my attempt to lose lots of weight), but I definitely had a few of these with cinnamon butter in memory of my favorite school times! I found this recipe on Jo Cooks and the rolls turned out surprisingly identical to my favorite Texas Roadhouse gems.
- For the rolls—
- 4 teaspoons active dry yeast
- 1/2 cup warm water
- 1 teaspoon sugar
- 2 cups milk
- 3 tablespoons unsalted butter (+ 2 tablespoons unsalted melted butter to brush over the finished rolls)
- 1/2 cup sugar
- 7-8 cups all purpose flour
- 2 eggs
- 2 teaspoons salt
- For the cinnamon butter (this isn’t the healthiest, but who cares?)
- 1 stick unsalted butter, softened
- 1/4 cup sugar
- 1 teaspoon cinnamon
- Combine yeast, warm water and sugar in a mixing bowl (or the bowl of a stand mixer) and whisk slowly to combine. Let sit for approximately 10 or 15 minutes until yeast starts to foam.
- While waiting, heat the milk until scalding and then cool until lukewarm.
- Add butter, milk, sugar, eggs, and salt to bowl and mix for one minute. Slowly add flour in one cup increments to ensure full incorporation and avoid risk of flour flying everywhere. Pour in cups until the dough is soft and malleable.
- Keep adding more flour until dough pulls from the sides of the bowl. Once dough is finished, remove and place in a separate oiled or greased bowl and cover with a damp towel. Let dough rise in a warm area until it doubles in size.
- Preheat oven to 350 degrees.
- Punch dough down and cut in half. Roll the sections out until approximately 1/2 inch thick and cut into squares. Place them on nonstick baking sheets and let rise until doubled in size once again.
- Bake rolls for 15-20 minutes or until golden brown.
- Melt butter and prepare cinnamon butter by mixing cinnamon, sugar, and butter stick together.
- Once rolls are finished, brush immediately with melted butter.
- Top with cinnamon butter and try to not eat the rest of the pan.