Sunday, February 23, 2014

Texas Roadhouse Rolls with Cinnamon Honey Butter

It's no secret that Paul likes steak.

Whenever he gets his choice of where to eat out, whether we are celebrating a promotion, birthday, or anniversary, his first choice is always a steakhouse. His favorite of all the ubiquitous steakhouse chains is probably Texas Roadhouse. He loves being able to choose the cut of steak he wants prepared from their meat counter at the front of the restaurant. He also loves the bags of peanuts everywhere and the fact that you can toss the empty shells onto the floor without anyone batting an eye. And he thinks they do a pretty good job of cooking up some yummy food at a decent price.

I'm not too sold on the place. It has some high points. I like the baked sweet potatoes and country hoedown atmosphere. It's pretty loud so I don't have to worry about my children bothering anyone. And who doesn't want to eat their dinner while the smiling face of Willie Nelson stares down at you from every wall in the joint?

However, the best part about Texas Roadhouse is the dinner rolls. They come to your table HOT and fluffy with a side of delicious cinnamon butter. Our family usually devours so many of these rolls that we end up taking most of our dinner home. They are that good.

There are many, many copycat recipes for those dinner rolls floating around the internet. I finally decided to give one of them a try. After making this recipe, I have to say the flavor is pretty spot-on. The Cinnamon Honey Butter takes everything over the top - do not skip it. These rolls are an irresistible treat and can be served with just about any meal - nobody will complain!

Now that I have this recipe in my arsenal, I don't see any reason to go back to Texas Roadhouse. Sorry Paul. If it helps, we can cook a nice steak dinner at home and we'll be sure to have these rolls served alongside. We can play some Willie Nelson on our stereo and it'll be just like we're eating out. I'll even place a large bowl of peanuts in the center of the table and let you chuck the shells onto the floor.

But after dinner, you're sweeping.

Texas Roadhouse Rolls with Cinnamon Honey Butter
from Handle the Heat

For the bread:
 2 1/4 teaspoons instant yeast
1/4 cup warm water
1 cup milk, scalded and cooled to lukewarm
1/4 cup granulated sugar
3 tablespoons unsalted butter, melted and divided
1 large egg
1 teaspoon salt
3 1/2 cups all-purpose flour

For the butter:
1 stick unsalted butter, at room temperature
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon ground cinnamon
For the Rolls:
In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, water, milk, sugar, 2 tablespoons of the butter, egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3-5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. Remove the dough from the mixer and knead for a few seconds on the countertop. If it still seems a bit sticky, add a little more flour, about a tablespoon at a time. Shape the dough into a tight ball.
Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45-60 minutes.

Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough into a 1-inch thick rectangle. Cut the dough into 2-inch squares. Transfer the squares to a baking sheet and cover with plastic wrap. Let rise until doubled in size, about 45-60 minutes.

Preheat the oven to 350°F. Bake the rolls for about 15 minutes, or until golden brown. Brush the baked rolls with the remaining 1 tablespoon melted butter. Serve hot with the cinnamon butter.

For the cinnamon butter:
 In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1-2 minutes. Serve immediately or store, covered, in the fridge for up to 5 days. Be sure to bring to room temperature before serving.

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