Texas Roadhouse Rolls And Cinnamon Butter Food

COPYCAT TEXAS ROADHOUSE ROLLS WITH CINNAMON HONEY BUTTER

Steps:

• In the bottom of your stand mixer bowl, add yeast and 1 tsp sugar to 1/4 cup warm water. Allow yeast to proof, or double in size, which takes about 5 minutes.
• Place milk in microwave for 45 seconds. Add the butter to the milk and stir until it is completely melted. Allow milk to cool until it is lukewarm.
• Once the yeast has doubled, add the milk to the yeast mixture. Add sugar and about half of the flour until it reaches a muffin batter. Let rest for 10 minutes.
• Add egg and salt to the mixture. Mix well. Add remaining flour to form a soft dough. Knead the dough until it is smooth and satiny.
• Cover and let rise until it doubles in size. Once it has doubled, punch the dough and let it rest for 10 minutes.
• Lightly flour a surface and roll the dough into a large rectangle, about a 1/2 inch thick. Cut the rectangle in half, and then cut each half into 6 square pieces with a pizza cutter.
• Place on a greased baking sheet and allow to rise until double in size.
• Bake at 350 for 10-15 minutes or until the tops are golden brown.
• To make the honey butter, whip together butter, powdered sugar, honey, and cinnamon and serve on warm rolls.

TEXAS ROADHOUSE CINNAMON BUTTER

Steps:

• Place all ingredients in a food processor and blend until mixture is smooth.
• Serve with hot rolls or muffins.
• This may be stored in the refrigerator.

TEXAS ROADHOUSE COPYCAT CINNAMON BUTTER

Steps:

• In a small bowl, with a handmixer, beat butter till fluffy.
• Add confectioner's sugar at a time, blending well.
• Add cinnamon to mixture and blend well.
• Scoop into a small container-serve immediately or refrigerate.

TEXAS ROADHOUSE BUTTERY DINNER ROLLS WITH CINNAMON BUTTER

Steps:

• For the Rolls:.
• Place 2 cups flour in a large mixing bowl.
• Add yeast, salt, sugar and dry milk. Set aside.
• In a mixing bowl, combine water and egg and stir to blend.
• Make a well in the center of the dry ingredients.
• Pour water mixture into the well.
• Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
• Add 1/2 of the melted butter and beat to incorporate.
• Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
• Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below.
• Allow batter to rise until doubled in bulk, about 1 hour.
• Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening.
• Punch down batter (batter will be extremely soft and sticky).
• Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next).
• Brush dough with 1/2 remaining melted butter.
• Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes.
• In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.
• For the cinnamon butter:.
• Place all ingredients in a food processor and blend until mixture is smooth.
• Serve with hot rolls or muffins, remainder may be stored in refrigerator.