Ingredients
Equipment
Method
- Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
- Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
- In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, salt, and half of the flour. Mix slowly until smooth. Gradually add the remaining flour and mix until a dough has formed.
- Mix or knead for 8 minutes. Transfer the dough to a floured surface and knead for a few more minutes.
- Spray a large bowl with cooking spray and place the dough inside. Cover with plastic wrap and let it rise for one hour in a warm place.
- Punch down the dough and roll it out on a flat, floured surface until it is about 1/2 inch thick. Fold it in half and gently seal.
- Cut into 24 squares of even size and place on two lightly greased baking sheets. Cover and let them rise for 30 to 40 minutes, until doubled in size.
- Preheat oven to 350 degrees F and bake for 12 to 15 minutes, or until the top is a light golden brown.
- Melt the remaining tablespoon of butter and brush the top of the rolls.
- Serve with Copycat Texas Roadhouse Butter.
Notes
If you use Instant or Rapid Rise Yeast instead of Active Dry, use 1 and 3/4 teaspoons. Combine this yeast with the flour instead of adding it to the warm milk mixture, and skip the 5-minute standing time after combining the milk and honey.
When measuring flour, scoop it with a spoon and level the top. Do not dip the cup directly into the flour container.