37 – Rolls

February 6, 2010

Recipe copied from this blog: Kaysville Momma

TEXAS ROAD HOUSE SWEET YEAST ROLLS –
From the trainer for all the bakers of the Texas Roadhouse chain (so they say)

1/2 sol. oz. cake of yeast or 1 pkg. active dry yeast (next time I think I will use 1 1/2 packets)
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter – cooled
1/2 cup sugar
2 quarts all purpose flour
2 whole eggs
2 tsp. salt

Soften yeast in warm water with a teaspoon of sugar.

Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy.

Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest.

Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk.

Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.

Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter.

Yield: 5 to 6 dozen (depending on the size – I made mine kind of big and got about 3 dozen)

My tips (most of you know the level of cook/baker I am = novice, so some of these will sound like common sense, bear with me!

Scald the milk first so you don’t have to wait around for it to cool back down.
My friend “C” who sent me the link to this recipe said 2 quarts flour = roughly 8 cups. I used about 8 also.
I made mine in my Bosch, so only mixed it on level 1 for 5 minutes. I’ll probably mix it a little longer next time.
Each raising will take about one hour.
Cut straight when making the portions. I ended up with kid sized and adult sized rolls {wink}.
This recipe took about four hours to make from start to finish.