Copycat Texas Roadhouse Rolls
Ingredients
1 1/4 cups whole milk, warmed to room temperature
1 (.25-ounce) packet active dry yeast
3 tablespoons honey
1/4 cup unsalted butter
1 large egg
1 1/4 teaspoons kosher salt
4 cups all-purpose flour
2 tablespoons unsalted butter, melted (optional)
Directions
Combine the milk, yeast, and honey in a small bowl and let stand until foamy, about 5 minutes.
In the bowl of an electric mixer, using a dough hook attachment, beat the milk mixture with the butter, egg, salt, and 2 cups of flour on medium-low speed until a smooth batter forms, about 1-2 minutes.
Gradually add the remaining 2 cups of flour, 1/2 cup at a time, until a soft, smooth ball of dough forms. The dough should feel elastic and slightly tacky to the touch.
Increase the mixer speed to medium-high and beat for 3 minutes.
Lightly oil a large bowl or coat with nonstick spray; place the dough in the bowl, turning to coat it in the oil.
Cover the bowl with a clean dish towel and let it stand in a warm spot until the dough has doubled in size, about 45 minutes to 1 hour.
Gently deflate the dough by punching it down. Working on a lightly floured surface, roll the dough into a 1/2-inch thick rectangle. Fold it in half, gently pressing the edges to seal it.
Using a rolling pin, roll the dough again into a 12×8-inch rectangle. Cut the dough into 15 rolls.
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
Place the rolls onto the prepared baking sheets, cover with a clean dishtowel, and let them stand in a warm spot until the dough has doubled in size, about 30-45 minutes.
Place the baking sheets into the oven and bake until golden brown, about 14-16 minutes.
Serve warm, brushed with butter.
