Almost Texas Roadhouse Rolls; A Go-To Recipe From This Day Forward

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…

Thanksgiving Day Dinner Rolls?

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If there is one thing I have a hard time doing every Thanksgiving,  it’s buying dinner rolls.  I think homemade rolls taste so much better than store-bought.  And why spend money on something that you can make for pennies?

I made these rolls last week as a trial run for Thanksgiving.  I served them with a big batch of homemade soup that I made the same day.  The two went hand in hand.  Unfortunately, the soup got eaten up so quickly that I never got a single pictures of it.

Have no fear, I will be making that soup again.  It was fantastic and it is now one of our favorites. 

This recipe was adapted from Betty Crocker’s Cookbook. 

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Traditional Dinner Rolls

1 package of active dry yeast (I used 2 1/2 tsp.)

1/4 c. warm water (105 – 115 degrees)

3/4 c. lukewarm milk (scalded then cooled)

2 tbsp. granulated sugar

1 tbsp. honey

1 tsp. salt

1 egg

1/4 c. margarine, softened

3 1/2 cups of all-purpose flour (plus extra for kneading)

Dissolve yeast in warm water.  Stir in milk, sugar, salt, egg, margarine, and 2 cups of flour.  Mix until smooth.  Add remaining flour and mix completely.

Place dough onto lightly floured surface and knead until smooth and elastic – about 5 minutes.  Place in greased bowl, cover with plastic wrap, and let rise until doubled.

Punch down dough; divide in half.  Lightly flour your hands and make desired shaped rolls.  Place in greased baking pans and let rise for about 20 minutes.

Preheat oven to 400 degrees.   Bake for about 15-20 minutes until golden brown.  Remove from oven and lightly brush rolls with olive oil.  Cool on baking rack before removing from pans.

Makes about 1 dozen clover rolls.

Are you worried you won’t have enough time to make homemade rolls for Thanksgiving dinner?  Make them ahead of time, and  store in them in the  freezer until Thanksgiving morning – just thaw, warm, and serve. 

Which category do you fall into.  Intimidated by, or comfortable  making homemade bread or rolls? 

Do you have your Thanksgiving meal planned?