Texas Roadhouse Rolls

October 6, 2013

Chelsie and Mike joined us for soup night at our house and Chelsie made THE BEST ROLLS EVER!!!!!

In the picture on top, the recipe was divided into 24 small rolls. In the picture on the bottom, the recipe was divided into 12 large rolls. (The darker ones were on the top shelf of the oven and the lighter ones were on the bottom, In the future, I will only cook one pan at a time.)

Set oven to Warm/Hold or set to lowest temperature.

1 cups milk, scalded and cooled to lukewarm

Set stove at medium/low heat and slowly heat milk to 180 degrees. Complete instructions for scalding milk are below.

Scald milk and let cool to lukewarm.

(If using a stand mixer – use the paddle for the next two steps)

1/4 cups warm water

1/2 tsp. sugar

2 tsp. yeast

Mix 1/2 tsp. of sugar into warm water. Add yeast and let stand until frothy – about 5 minutes.

1/4 cup sugar

3 1/2 – 4 cups flour – DIVIDED (I used a total of 3 1/2 cups of flour in the entire recipe)

Combine 1/4 cup sugar, milk, yeast mixture, and enough flour (about 1 1/2 cups) to make a medium batter (about the consistency of pancake batter). Beat thoroughly.

1 1/2 T. melted butter, slightly cooled

1 whole egg (room temperature is best)

1 tsp. salt

Add melted butter, egg and salt. Beat well.

(Change to your bread hook)

Add enough flour to form a soft dough – about 2 more cups. Once all the flour is incorporated, knead for 4 – 5 minutes.

Meanwhile, grease a large bowl.

Remove dough from the hook and form into a ball by tucking the edges under.

Place in greased bowl, turn over so both sides have oil on them. Cover.

TURN OVEN OFF!!! Place bowl in oven and let rise until doubled in size. (This takes about an hour.)

Remove bowl from oven and turn your oven back on to warm it back on to raise the rolls.

Punch dough down.

Let rest for 5 minutes before shaping.

Shape into desired forms.

To make the square rolls: Roll out the dough into a rectangle, about 1/2 inch thick, then fold the rectangle in half, making it about 1″ thick. Use your rolling pin and roll over the dough very gently, just to seal the two halves together. Then cut the rolls into squares or rectangles. This makes 12 big rolls.

To make the round rolls: Divide dough into four even portions, and then divide those into 6 small portions. Fold the edges under to fold a smooth balls. Roll dough ball on the counter to smooth out the ball. This makes 24 small round rolls.

Place rolls on greased baking sheets.

Cover and let rise until doubled.

Bake at 350 degrees for 10 – 15 minutes for large rolls or 8 – 10 minutes for small rolls – or until golden brown.

Baste immediately with butter.

Recipe Source: Chelsie O. (Found on Pinterest)

FULL RECIPE WITHOUT PICTURES:

TEXAS ROADHOUSE ROLLS

1/4 cups warm water

1/2 tsp. sugar

2 tsp. yeast

1 cups milk, scalded and cooled to lukewarm (Instructions for scalding milk are below)

1/4 cup sugar

1 1/2 T. melted butter, slightly cooled

3 1/2 – 4 cups flour (I used 3 1/2 cups of flour)

1 whole eggs

1 tsp. salt

Set oven to Warm/Hold or set to lowest temperature.

Scald milk and let cool to lukewarm. (Instructions for scalding milk are below)

Mix 1/2 tsp. of sugar into warm water. Add yeast and let stand until frothy.

(If using a stand mixer – use the paddle for the next two steps)

Combine yeast mixture, milk, 1/4 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly.

Add melted butter, eggs and salt. Beat well.

(Change to your bread hook)

Add enough flour to form a soft dough. Once all the flour is incorporated, knead for 4 – 5 minutes.

Meanwhile, grease a large bowl.

Remove dough from the hook and form into a ball by tucking the edges under.

Place in greased bowl, turn over so both sides have oil on them. Cover.

TURN OVEN OFF!!! Place bowl in oven and let rise until doubled in size. (This takes about an hour.)

Remove bowl from over and turn your oven back on to warm it back on to raise the rolls.

Punch dough down.

Let rest for 5 minutes before shaping.

Shape into desired forms.

(To make the square ones – roll out the dough into a rectangle, about 1/2 inch thick, then fold the rectangle in half, making it about 1″ thick. Use your rolling pin and roll over the dough very gently, just to seal the two halves together. Then cut the rolls into squares or rectangles. This makes 12 big rolls.)

(To make the round ones, divide dough into four even portions, and then divide those into 6 small portions. Fold the edges under to fold a smooth balls. Roll dough ball on the counter to smooth out the ball. This makes 24 small round rolls.)

Place rolls on greased baking sheets.

Cover and let rise until doubled.

Bake at 350 degrees for 10 – 15 minutes for large rolls or 8 – 10 minutes for small rolls – or until golden brown.

Baste immediately with butter.

Recipe Source: Chelsie O. (Found on Pinterest)

SCALDING MILK ON THE STOVE TOP

1

Rinse a heavy sauce pan with cold water. By briefly cooling the inside of your pan, you can help regulate the temperature of the milk more carefully, preventing it from heating too quickly on the stove.
2

Pour the milk into the sauce pan. Measure out the precise amount of milk you need for the recipe, since it will be difficult to add more later. You also should not use more than you need since you should not return scalded milk to the container of un-scalded milk it originally came from.
3

Slowly heat the pan of milk over medium-low heat. A low heat setting may not provide enough heat to actually warm the pan up, but anything stronger than a medium heat setting will likely bring the temperature up too quickly, causing the milk to boil and burn before you have the chance to stop it. A medium-low heat works best, but a medium heat can also be used as long as you keep a steady watch of it.
4

Stir the milk continuously. To prevent the milk from thickening or burning and sticking to the bottom of the pan, frequent stirring is vital. Do not allow the milk to rest for more than 30 to 60 seconds at a time as it heats up.
5

Watch for the formation of steam and bubbles.^[2] The milk is heated enough to be considered scalded once small bubbles start to form around the edges of the pan. Do not allow the milk to start boiling, however. Once the milk has started to boil, it has gotten too hot, and a certain protein inside the milk may be destroyed as a result. The destruction of this protein could lead to a loss of volume in baked goods. Additionally, once milk has gotten hot enough to boil, it is nearly impossible to stop it from sticking to the bottom of the pan and creating a burnt film.
6

Remove the milk and let it cool. Lift the pan off the stovetop and transfer it to a heat-resistant surface. You can transfer the milk to a room temperature container to prevent it from continuing to cook, or you can simply keep stirring it until it stops steaming. Most recipes suggest that you allow the milk to cool to a certain temperature before you use it, so you should check the milk periodically with a thermometer until it reaches this temperature.