Fluffy, Buttery, Rolls (Texas Roadhouse Copy Cat)

So, these are the rolls I made for Thanksgiving.

And these are the rolls I intend to make for everything that I ever do, ever.

They are light, and chewy, and fluffy, and buttery, and ohhh so good.

When Michael had his first roll he was like...blown away. As was I. As shall you be.

Now, I don't know if you've ever been to a Texas Roadhouse, they're pretty much just a steak chain. Not even my favorite, I'm generally an Outback kinda girl. But the big draw to Roadhouse isn't their steak-it's their rolls. They have the most amazing, wonderful, buttery-goodness, rolls (and they come with cinnamon honey butter, although I'm a crazy person who prefers just regular butter). They are the best rolls I've ever had in my life. And these rolls are a PERFECT copy cat recipe. So, if you-like me-are a slave to the wonder that is a Roadhouse roll, then you are about to flip your lid: because you can now make those exact rolls (and that exact cinnamon honey butter), in the comfort of your home.

I'm not gonna tell ya what to do.

That's not what we do at this blog.

But I'm going to very strongly suggest that you make these rolls for the holidays.

Or just for a Thursday.

You know, whatever. Totally your choice. 

But believe me-you are gonna thank me. These rolls=game changers.

Fluffy, Buttery, Rolls (Texas Roadhouse Copy Cat) & Cinnamon Honey Butter

Adapted from Life as a Lofthouse

Makes 24-48 rolls (depending on size)

Ingredients:

Rolls

• 2 packets active dry yeast (or 4 tsp.)
• 1/2 cup warm (not hot) water
• 2 cups whole milk (I've also used 2% and that worked fine)
• 3 tbsp. butter, melted and cooled
• 1/2 cup granulated sugar
• 7 cups all purpose flour + more for dusting work surface
• 2 eggs
• 2 tsp. salt

Cinnamon Honey Butter

• 1/2 cup butter
• 1/4 cup honey
• 1 tsp. cinnamon

Preparation:

• Scald the whole milk-place in a heavy bottomed saucepan over medium heat-just the point where it boils. Immediately remove from heat and let cool to comfortably warm.
• In a large bowl (or stand mixer) dissolve yeast and 1 tsp. sugar in the warm water.
• Add in cooled milk, the rest of the sugar, and 2 cups of flour. On medium speed with an electric/stand mixer beat thoroughly. Let stand for a few minutes (it may foam...mine didn't, but they turned out fine.)
• Beat in butter, eggs, and salt. Add in 5 cups of flour, slowly, to form a soft and very sticky dough (do not add more than 7 cups! It is supposed to be sticky!)
• On a floured surface, or using a dough hook, knead dough until smooth and satin-y. If kneading by hand you may need to grease your hands with cooking spray, and continue to flour surface enough that the dough doesn't stick to it.
• Place dough in a greased bowl and turn to coat. Cover lightly and rest in a warm place until doubled in size, about 1 hour.
• Remove risen dough and place on floured surface. With a floured rolling pin roll the dough into a half inch thick rectangle. Fold in half (forming a 1 inch thick smaller rectangle). 
• Using a pizza cutter cut the dough into 24-48 squares (I believe I had about 26 large squares). 
• Place on greased (or parchment/silpat lined) cookie sheets. Cover lightly and rise until they have doubled (about another hour).
• Preheat oven to 350 degrees.
• Bake rolls 15-18 minutes, until lightly golden on top. Remove from the oven and brush the tops with melted butter (or just run a stick of butter over all the rolls...which is what I did.)
• To make Cinnamon Honey Butter-Mix the butter, honey, and cinnamon. Cover and chill in the refrigerator until ready to serve.