Recipe copied from Chef in Training.
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TEXAS ROADHOUSE SWEET ROLLS
1 pkg. active dry
1/2 cup warm water
2 cups milk
1/2 cup sugar
6-8 cups flour
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
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
Once dough has raised, shape dough into desired forms. Place
on greased baking sheets and let rise until doubled.
Bake at 350 F for
1/2 cup butter
1/2 cup powdered sugar
1/2 cup honey
1 tsp. cinnamon
Blend all ingredients together at room temperature.