These copycat Texas Roadhouse rolls are just like the original - soft, fluffy, square... and the best part is that they're really easy to make with everyday ingredients.
Add yeast, 1 teaspoon granulated sugar, and warm water to the bowl of a stand mixer. Allow the liquid to double in size, for about 5 minutes.
Place milk in the microwave for 30 seconds. Add the butter and honey to a small bowl, and microwave for 20 seconds. Carefully pour the butter mixture into the milk and stir.
Pour the milk into the yeast mixture. Add the remaining 2 tablespoons of sugar, salt, and 2 cups flour. Using a dough hook, begin kneading the dough together on low.
Add the remaining flour, and egg to the mixture. Continue to knead the dough together until smooth and comes clean from the sides of the bowl. Approximately 5-7 minutes.
Cover the bowl with a damp kitchen towel and let rise until it doubles in size.
Preheat oven to 350F, and grease a large baking sheet, set aside.
Once the dough has doubled in size, lightly flour a surface and roll the dough into a large rectangle, about ½ inch thick. Cut the rectangle into 12 pieces with a sharp knife.
Place on a greased baking sheet and bake for 10-15 minutes, or until golden brown.
Brush the rolls with melted butter before serving. Enjoy.
You can use instant yeast instead of active dry yeast if that is what you have on hand. No proofing is required when using instant yeast. In either case, make sure your yeast hasn’t expired for the best results.
If the dough is sticky when kneading, add a little bit of flour, 1 tablespoon at a time until tacky.
Properly measuring your flour is the key to success. To do so, measure your flour using the scoop and sweep method. Aerate the flour with a spoon, then scoop the flour into a measuring cup until it is slightly overflowing. Then, take the flat end of a butter knife and gently sweep it across the top to level it. Never scoop flour straight from the bag and do not tap the measuring cup to pack in the flour.
Store the rolls in an air-tight container or large ziptop bag at room temperature for up to 5 days.
To freeze the finished rolls - flash freeze them on a sheet pan and then pop the rolls into a gallon-size ziplock bag. Freeze for up to 2 months and thaw on the counter when ready to eat.
You can prepare and bake the rolls a day in advance, allow them to cool, and then store them in an air-tight container or ziptop bag at room temperature. When doing so, I always like to pop them back in the oven for a couple of minutes to rewarm before serving.