Texas Roadhouse Bread Rolls with Cinnamon Butter… hmmmm😎

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September 18, 2015 by Coral Odeka

Texas Roadhouse Bread Rolls with Cinnamon Butter from Handletheheat.com

INGREDIENTS

For the bread:
1 packet (2 1/4 teaspoons) instant yeast
1/4 cup warm water
1 cup whole milk, scalded and cooled to lukewarm
1/4 cup granulated sugar
3 tablespoons (1 1/2 ounces) unsalted butter, melted and divided
1 large egg
1 teaspoon salt
3 1/2 cups (15.43 ounces or 437.5 grams) all-purpose flour

For the butter:
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon ground cinnamon

DIRECTIONS

For the bread rolls:
In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, water, milk, sugar, 2 tablespoons of the butter, egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.

Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.

Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough into a 1-inch thick rectangle. Cut the dough into 2-inch squares. Transfer the squares to a baking sheet and cover with plastic wrap. Let rise until doubled in size, about 45 minutes to 1 hour.

Preheat the oven to 350°F. Bake the rolls for about 15 minutes, or until golden brown. Brush the baked rolls with the remaining 1 tablespoon melted butter.

For the cinnamon butter:
In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 5 days. Bring to room temperature before serving.

Serve the rolls warm with the cinnamon butter.

Combine all the dough ingredients in the bowl of a stand mixer fitted with the dough hook and knead until the dough comes together. Let rest for 3-5 minutes then continue kneading until the dough is soft and smooth.

Place the dough in an oiled bowl, cover with plastic, and let rise until doubled in size, about 45 minutes – 1 hour.


Once doubled, punch the dough down and turn it out onto a lightly floured work surface.


Using a rolling pin, roll the dough out into a rectangle about 1-inch thick.


Use a bench scraper to cut the dough into 2-inch squares. It doesn’t have to be perfect!


Transfer the squares to a baking sheet, cover with plastic, and let rise until doubled in size, about 45 minutes – 1 hour.Once doubled, bake at 350°F for about 15 minutes, or until golden brown.


Brush the baked rolls with a tablespoon of melted butter. Serve warm with the cinnamon butter.

#handletheheat#Tessa

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