What could go better with Homemade Butternut Squash Soup? Homemade Almost Texas Roadhouse Dinner Rolls is my answer.
This is the perfect time to release this recipe with holiday celebrations fast approaching.
I’m sorry to admit that I’m not sure where this recipe came from – it’s not my creation, but it’s a keeper! If you love slightly sweet, soft and tender dinner rolls with a hint of cinnamon then search no farther. I have opted to bake these rolls together as a unit, versus individually, and I am super impressed with the texture of the roll from doing so.
This is my go-to recipe for dinner rolls from this day forward.
Almost Texas Roadhouse Dinner Rolls
2 1/4 tsp. yeast
1/4 c. warm water
1 c. scalded (and then cooled) milk
1/4 c. granulated sugar
3 tbsp. butter melted
1 large egg, beaten
1 tsp. salt
1/8 tsp. cinnamon
3 1/2 c. all-purpose flour, plus some for kneading
In a large bowl, add yeast, 2 tbsp. of melted butter, cinnamon, water, milk, and egg; stir all ingredients together. Add flour 1 cup at a time, mixing between each addition until completely blended. If the dough is too sticky, add a tablespoon of flour, one at a time, until the dough is the right texture to work with.
Let the dough rest for 5 minutes. On a lightly flour surface, knead the dough until soft and smooth. Put dough into a large greased bowl and cover. Let rise for about 1 hour. On the lightly floured surface, punch dough down and roll into 1 “ thick rectangle. Cut into 2” squares and arrange on a parchment lined baking sheet spacing them about a half inch apart; let rise for an additional hour. Bake in a 350 degree oven for about 15 minutes.
Slather in butter and devour…