Texas Roadhouse Copy Cat Rolls

​"I won't eat too many rolls.  I will not eat too many rolls.  I will not eat more than 1 roll."  These are the words that run through my head when we are headed to a steak house for dinner.  Seriously, why are steak house rolls so addicting?  What do they put in those things?

When the waiter walks over to the table and places a basket of warm, buttery rolls on the table in front of me, I just can't resist.  They are all wrapped up in a napkin so I feel like it's a gift that is just begging to be unwrapped and enjoyed.  (After all, it would be rude not to enjoy the gift, right?)  

If I really wanted to avoid the temptation of these little delicacies, I could ask them not to bring the bread basket to the table but the truth is, they're totally worth the splurge.  I love them.  (Even if it means that I overindulge on bread and end up bringing most of my dinner home.)

I would say that the rolls are what keeps me going back to a great steakhouse because I can't even remember the last time I actually ordered a steak at any restaurant.  Well, the rolls AND the fact that my family loves to go out for a steak dinner.

I found a recipe for  Texas Roadhouse Rolls (Some of my favorites) on www.envymycooking.blogspot.com.  I am about to embark on some very dangerous territory.   If these really are as good as their steak house counterpart, I am in serious trouble.  Here goes nothing...

Texas Roadhouse Copy Cat Rolls
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

​​Dissolve yeast in warm water with a teaspoon of sugar. 

​Add milk, sugar and 3 cups of flour to make a medium batter. Beat thoroughly.
Let stand until light and foamy.

​​Add melted butter, eggs and salt. Beat well. 

​Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough 4-5 minutes in mixer.  

​Put into a greased bowl, cover and let rise in a warm place until double in bulk.

​Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. 

​Cut into squares using a sharp knife.  I didn't exactly get squares when I picked them up so my rolls had a more "rustic" look.

Place on greased baking sheets. Let rise until doubled.

​Bake at 350 degrees for 15 minutes or until golden brown. Baste immediately with butter.

​Serve warm.  Or even better ... with honey butter.

​Drooling yet?  But wait ... I split one open so you could see the flaky inside too.  (You're welcome.)

​Yup, I'm in trouble.  These rolls give those steak house rolls a run for these money.  And to answer my earlier question "What do they put in those things?", the answer is butter.  

Ciao!

Click here for a printable version of this recipe