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Rachel Bates
Rachel Bates • 2 years ago

Texas Road House Rolls 3 c. all-purpose flour 2 (1/4 oz.) active dry yeast 1 tsp salt 2 T. sugar 1 c. milk + 1/4 c. water, warmed 1 large egg slightly beaten 1/4 c. butter + 2 T butter, melted Place 2 cups flour in a large bowl.  Add yeast, salt, and sugar. In another bowl (I used a large glass measuring cup), combine water, milk, and egg.  Stir. Make a well in center of dry ingredients; pour milk mixture into the well. Mix by hand, approx 150 strokes, frequently scraping bottom and sides of bowl. Add 1/4c. melted butter & stir to incorporate. Add remaining flour, 1/3 cup at a time, and stir after each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as an oven with a pan of the hottest tap water on the rack below. Allow batter to rise until double in bulk, about 1 hour. Coat 12 cup muffin pan with butter, shortening, or spray.  Make sure to do this liberally. I made 18 rolls, not 12. Punch down batter with spoon.  Dough will be VERY sticky.  I’d recommend not using your hands. I sprayed down two spoons with non-stick spray. Drop by spoonfuls into muffin tins. Keep in mind rolls should double in size. Brush rolls with  1 T. of melted butter. Let rise for another 30 minutes in a warm place; rolls should double in size. Bake rolls on middle rack for 16-18 minutes at 400 degrees. After removing rolls, brush top with remaining melted butter. Cinnamon Butter 1 stick butter 4 tsp. cinnamon 1/4 brown sugar 1/4 white sugar Beat ingredients together until smooth. Cover and refrigerate. Enjoy!