Recipe: Copy Cat Texas Roadhouse Sweet Rolls and Butter

Recipe copied from Chef in Training.

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TEXAS ROADHOUSE SWEET ROLLS

1 pkg. active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
6-8 cups flour
2 Tbsp. melted butter
2 whole eggs
2 tsp salt

Activate yeast in warm water with a tsp. of sugar.

While yeast is activating, scald milk and cool to lukewarm.

Once yeast has doubled in volume, add yeast, sugar, and milk to a large bowl and enough flour to make a medium batter.  (medium batter is about the consistency of pancake batter).  Beat thoroughly.  Let stand alone until light and fluffy.

Add melted butter (which has been cooled), eggs, and salt.  Beat well.  Add enough flour to make flour to form soft dough. 

Sprinkle small amount of flour on counter and set down on it to rest.  Meanwhile, clean out the bowl and grease clean surface down with Crisco.  Place dough in bowl and flip over to grease the top as well.  Knead dough until smooth and satiny.

Cover and let rise in a warm area until double in size.

Once double in size punch down.  Turn out on floured board.  Divide into portions for shaping and let rest for 10 minutes. 

Once dough has raised, shape dough into desired forms.  Place on greased baking sheets and let rise until doubled.

Bake at 350 F for 10-15 minutes. 

SPECIAL BUTTER

1/2 cup butter
1/2 cup powdered sugar
1/2 cup honey
1 tsp. cinnamon

Blend all ingredients together at room temperature.