Honey Whole Wheat Dinner (Sc)rolls

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I remember when I was first starting to learn how to cook and was struggling with a few dishes that came out less than successful. It made me mad and frustrated. My mom, because she’s very patient and quite a great cook herself, told me that I was getting worked up over nothing and that it would be fine. I just needed to get a grasp on a few fundamentals. By fundamentals, she meant some basic cooking techniques and methods, and most importantly, the flavor of  specific spices. Once I understood and grasped the ‘basics’ of cooking techniques and what specific spices/ingredients ‘do’, I would be comfortable enough to improvise and be able to make just about any dish and make it my own.

She’s a mom and a very good one, so of course she was right.

If I had to give advice to inexperienced cooks to where they should start if they do want to cook, it’d be my mom’s: learn the basics. Very little is worse than bland food; get comfortable with spices. VERY comfortable. Learn which ones ‘do’ what. (Your nose is a great resource for this: how they smell is very similar to how they will taste) Start with a basic, easy to follow recipe for what you want to make. Make it. Make it again. And again. Then, when you’ve started to feel comfortable with both the technique and the ingredients you’re using, start adding on & altering it to fit your own style and tastes.

Making adaptations and adding personalization to one’s cooking is one thing but I will say that doing it when it comes to one’s baking is another. It isn’t impossible, but it is different.

Why?

The simplest answer is that baking is a scientific reaction. Baking scientific reactions happen based upon individual elements that combine together and react to one another. If you alter the combination, it’s very likely that you’ll alter (or in this case ruin) the reaction. However, I have found with some practice that my Mom’s advice for cooking can work for baking as well.

I’ve found that when it comes to baking, you can get away with personalizing it so long as you don’t mess with the basic chemistry and ratio of wet ingredients to dry ones. That ratio is what mainly determines the chemical reaction that results in the dish itself, so unless you’re a food scientist I wouldn’t go messing around with that too much. Most of what I do when personalizing in baking has to do with two things: flavors, and shaping. The flavors are something you can adjust in just about anything: cake, pie, cookie dough, biscuits, scones, whatever. The shaping is something I’ve learned to play around with in my bread making.

Once I understood enough of the basics and got comfortable with making bread, I started branching out to want to make more than just a standard loaf or round balls of dough I baked in cake pans. Most yeast based bread dough is flexible enough to where once you get it past it’s first rise, you can shape it into just about anything you want and it will turn out fine. If you guys have been following my blog for a while then you’ve seen some of the ways I’ve been practicing my bread shaping skills with other flexible dough (Cinnamon Star Bread, Cornflower Yeast Rolls, Golden Santa Bread).

I’ve been using today’s recipe for a while now. It was one of the first bread recipes I tried. I was impressed with not only how easy it is to make, but how delicious the bread is. I’ve already said how much I like the combination of honey and whole wheat and these have a good amount of both honey & whole wheat flour in them, so that flavor isn’t lacking at all. Instead of shaping them into basic rolls though, I decided to do something a bit different: rolling them into scroll shapes. It was for no particular reason; I just wanted to see if it would work.

It did. It’s always nice when that happens.

Linking this up to Fiesta Friday #172, co-hosted this week by Jhuls @ The Not So Creative Cook and Su @ Su’s Healthy Living.

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Honey Whole Wheat Dinner (Sc)rolls

Recipe Adapted from Chowhound.com

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Ingredients

  • Vegetable oil, for coating the bowl
  • 2 cups all-purpose flour
  • 2 cups whole-wheat flour
  • 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
  • 2 teaspoons fine salt
  • 8 tablespoons unsalted butter (1 stick), plus 1/4 cup reserved)
  • 1 1/2 cups whole milk
  • 1/3 cup honey
  • 2 large eggs, lightly beaten

For Tops:

  • 1 egg, lightly beaten
  • About 1 tablespoon water
  • 2 tablespoons rolled oats
  • 1 teaspoon yellow cornmeal

 

Directions

Combine the flour, yeast and salt together in the bowl of a standing mixer with a whisk or a fork.

Melt 8 tablespoons of butter in a saucepan over low heat. Add the milk and honey, stir together until combined and allow to warm to a temp between 105 and 115 degrees Fahrenheit, about 2 to 5 minutes.

Pour the milk mixture over the flour mixture and add the beaten eggs. Use the dough hook attachment to stir together on low until just combined. Then, increase the speed to medium high and continue kneading until formed a smooth, elastic dough—about 10 minutes.  It’s okay if it’s sticky.

Scrape the dough out of the bowl and set aside. Grease the bottom of the bowl with vegetable oil, then place dough inside. Cover with plastic wrap and damp kitchen towel. Allow to rise until doubled in size.

Melt the 1/4 cup of butter in a small bowl. Deflate the dough and roll out to a rectangle, about 11 x 15 inches.  Brush the melted butter evenly over the dough. Using a bench scraper or knife cut the dough into individual rectangular strips. Roll the strips up into scrolls.

Line two baking sheets with parchment paper. Place the scrolls onto the sheets, then cover with plastic wrap and a damp paper towel again. Allow to rise until double in size, about another hour.

Preheat oven to 350 degrees Fahrenheit. In a small bowl combine the beaten egg and water. Brush over the scolls, then sprinkle with the oats and cornmeal. Bake for about 20-25 minutes until the bottoms and tops are golden brown. Transfer to a wire rack and allow to cool for about 1o minutes before serving.

Cornflower Yeast Rolls

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Fear not: I come bearing carbs.

Plenty of carbs. Plenty of pretty carbs, at that.

For some of you that alone is enough to get your attention., amiright?

On the day that I made this particular batch of bread, I was on my own in the house and had a little bit more time than usual, so I decided I would play around a little bit with the dough. I doubled the below recipe and tested out 3 random, different shapes I’d been running through my mind lately to try out. I decided that whichever one turned out the prettiest, I would feature on the blog and tell you guys how to pull off yourselves.

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Well, the results are in. The first option was a Deep Cross Roll; I made individual balls of dough, cut deeply into them with a sharp knife with the intention that they would look like an inverted Hot Cross Bun without the white piped cross. (Fyi, it totally didn’t work, though I swear that it all made sense in my head at the time).

The second idea was for intricately woven cornmeal wreaths. These actually weren’t a complete flop. They did very strongly resemble wreaths, but I noticed that there was inconsistent proofing in the second rise so that some halves of the wreaths were bigger than the other half, which looked…weird and misshapen and not something I could manage to look pretty in a picture. Moving on.

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The third time really is the charm. My last idea was to take a technique similar to the one I’d done with the Pane di Pasqua I made for Easter, then do a little extra tucking and braiding to manipulate the individual bread rolls to resemble a kind of flower. It worked. Very well. I was a little concerned that they would go the way of their predecessors and resembled big indiscernible blobs of bread after baking, but t’was not the case.  These rolls proofed beautifully on the second rise and once they hit the hot oven, puffed up even more so that by the time they’re all finished they really DO look like complicated flowers of dough. The truth is, the technique is almost stupid easy so you get bragging rights on these without the extra drama that goes with complex baking projects.

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I tweaked the original concept for the recipe to what I think, are much better results. In the first place I kept with the new practice I’ve started of adding a single cup of whole wheat flour to my bread doughs in general. Guys, you really wouldn’t believe the difference this makes. As someone who prefers whole wheat bread, I certainly appreciate the addition of the whole wheat flour. Yet, even those who usually prefer white bread I think will STILL appreciate the subtle nutty flavor that it gives to the dough. What you get when you combine that nuttiness with the flavor of the cornmeal is something that has to be tried to be fully appreciated. The bread’s texture is soft and pillowy with just the right amount of chew.

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Don’t be intimidated by the shaping part of the dough. I know it may look fancy and complicated, but it isn’t. If you can wind two pieces of ribbon together, (loosely at that) then trust me: you can make these rolls. Seriously. Also don’t be worried if directly after you finish shaping them, they don’t look quite discernible as flowers. The second proofing and the baking in the oven will do the bulk of that work for you.

So, do these look similar to the actual blue cornflower flower? No. But I’m still going ahead and calling these Cornflower Yeast Rolls in a nod to that cornmeal flavor in the dough combined with the shape that I gave to them. KooKoo kachoo.

Taking myself and these rolls to this week’s Fiesta Friday #129, co-hosted this week by Jhuls @ The Not So Creative Cook and Colleen @ Faith, Hope, Love & Luck.

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Cornflower Yeast Rolls

Recipe Adapted from FoodNetwork.com

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Ingredients

  • 2 cups milk
  • 1/2 cup cornmeal, plus more for dusting
  • 1/2 cup butter or margarine
  • 1/2 cup sugar, plus 1 tsp, divided
  • 2 teaspoons salt
  • 1/2 cup water
  • 2 teaspoons active dry yeast
  • 1/2 cup warm water
  • 2 eggs, well-beaten, plus one egg, divided.
  • 1 cup whole wheat flour
  • 3 to 5 cups all purpose white flour, as needed

Directions

Combine the milk, cornmeal, butter or margarine, 1/2 cup sugar, and salt in medium saucepan. Warm over medium heat, stirring with a wooden spoon and allowing to cook until the mixture if slightly thickened. Add 1/2 cup water and mix well. Set aside to cool.

Soften active dry yeast in warm water (110 degrees F). Sprinkle the 1 tsp of sugar on top and allow to sit for 10 minutes or until yeast is frothy.

Combine cornmeal mixture, yeast, and 2 well-beaten eggs together in the bowl of a standing mixer, using the paddle attachment to combine together.

Then, using the dough hook attachment, add the cup of whole wheat  first, mixing to combine completely.  Add enough of the all purpose white flour to make a soft dough. It should be a smooth,pliable dough that no longer sticks to the sides of the bowl, but also not too dry.

Place the dough in another greased bowl, turning once to grease surface. Cover with a layer of plastic wrap, then a damp kitchen towel. Place in a warm place for about an hour.

When dough has doubled in size, remove from bowl and divide in half. Dive the halves in half.

Pinch off two dough balls about the size of ping pong balls and roll/shape them into logs. Pinch the top ends of both logs together, then braid them together.(This is going to take some patience. Have a small cup of water handy just in case your dough loses its moistness–it’s easier to roll out when it stays moist.Dip your fingers in the cup of water and rub a little bit of the water over the dough balls before you roll them out. Also, don’t worry about it if the ropes shrink a little bit after you roll them out; it’s not that big of a deal.)

Once the logs are braided, take the bottom end and roll it up (like a spring or a wheel), pinching the bottom end into the top one and tucking it under. Repeat with the remaining dough, placing the finished ‘flowers’ on a baking sheet lined with parchment paper.

Cover the finished flowers with plastic wrap, then a damp kitchen towel. Let rise in warm place or until doubled in size, about 1 hour.

Preheat the oven to 375 degrees F. Take the remaining egg and beat it in a small bowl with about a tablespoon of water. Brush the beaten egg over the proofed rolls and sprinkled with cornmeal.

 Bake rolls for 12 to 15 minutes.

Sweet Potato Crescent Rolls

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One of things that I am really proud of myself for learning how to do in the kitchen is bake fresh bread. It takes some getting used to in the beginning, and to be honest there are still things I have to learn but once you get the hang of it, going back to store bought bread pretty much becomes impossible. I can’t really explain in detail what the difference is, but I suspect that is has something to do with the preservatives found in store bread, especially white bread. I can literally taste the preservatives they put in it- it almost leaves a sour aftertaste in my mouth that’s just really unpleasant, so I don’t even touch the stuff anymore. If I’m eating white bread at all, it’s only because I made it myself first. The aftertaste of THAT stuff is pretty darn good if I may say so myself. But my point is, whenever we run out of bread in my house, I know that I just have to make some more. Needless to say, I’m always on the lookout for new yeast bread recipes to try out just to keep things around here interesting.

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I remember it was about a year or so ago where I was writing up a post complaining about how I was struggling to get my yeast bread doughs to rise on sheet pans. It just wouldn’t work, and frustrated me to no end. Whenever I shaped and set my dough out for its second rise on the sheet pan, most time it just barely expanded, if at all. I couldn’t figure out what I was doing wrong, especially whenever I would make the bread in round pans or in pyrex glass dishes, it worked out beautifully. For a while, I just avoided baking bread in sheet pans altogether, but recently I decided to try and get back on the horse again and slightly tweak my methods in the second rise to see if that would yield different results. These crescent rolls were my guinea pigs.

How do you guys think I did?

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Well I’ll just go ahead and say it if you won’t: I think it turned out rather well. Here’s what I changed in case you were curious.

See, in the past what I was doing was using very large sheet pans for my second rise and spacing the rolled out dough pretty far apart from each other. I’m no food scientist like Alton Brown or the folks at America’s Test Kitchen but what I THINK was happening in my previous attempts was that rather than expanding ‘up’ on the second rise and giving that heightened fluffiness that you see in the above picture, my dough was expanding ‘out’ since there was so much space between each individual one and giving it the appearance of being flatter. Now is it possible that the dough would eventually rise and become taller? Yeah probably, but I do think that it would’ve taken longer than an hour or two so long as I was using the larger sheet pans.

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So what I did this time around was use one of the smallest sheet pans that I had for my second dough rise, which left a much smaller space between each one of the crescent rolls- this way, the only place that the dough would have to ‘go’ when expanding would be ‘up’; get it? Also, I dampened a clean kitchen towel and placed it over the sheet pan of crescents, put the whole thing in my overhead microwave, then turned on my oven. The heat from my oven created a warmth inside the microwave that combined with the damp cloth created a humidity that made it into a kind of DIY proof-box, so to speak.

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This time after the second rise, I was having the exact opposite problem that I’d been having with sheet pans all along: now, the dough had proofed and risen so well that they were all nearly crammed together slightly rising up over the pan itself. But I didn’t care about that: I was too busy doing Snoopy/Victory dances from finally overcoming my sheet pan-bread baking woes. Plus, who was I to get upset over jumbo size crescent rolls that baked up so golden and pretty like these ones did here? Nobody, that’s who.

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Wait a minute; I’m completely forgetting that there’s vegetables in these crescents, which is crazy since the sweet potatoes are what give them the deliciously golden orange color. But they’re there: one whole cup of fresh sweet potato mash. Which, you know should make you feel pretty good about eating one of these…or two…or…another undisclosed amount.

….Why are you guys staring at me like that?

So I think the moral of the story here is that when encountering difficulties in the kitchen, just keep at it. Even if it doesn’t work the first, second or third time. I did. And I think my diligence was rewarded.

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Sweet Potato Crescent Rolls

Recipe Courtesy of Red Star Yeast via Completely Delicious

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Ingredients

  • 1/4 cup honey
  • 3 tablespoons unsalted butter
  • ½ cup milk
  • 3-4 cups all-purpose flour
  • 1 packet (2 1/2 tsp.) Active Dry Yeast
  • 1 teaspoon salt
  • ½ teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1 cup (about 1 medium) sweet potato puree

 Directions

1. In a small saucepan set over medium low heat, warm the butter, honey and milk until butter is melted and mixture begins to steam. Do not boil. Remove from heat and let sit 5 minutes, or until the temperature is between 120-130 degrees F.

2. In the bowl of a stand mixer fitted with a dough hook, combine 1½ cups of the flour with the yeast, salt and nutmeg. Add the milk mixture and mix until combined. Add the eggs one at a time, mixing after each, followed by the sweet potato puree. With the mixer on low, add the remaining flour ¼ cup at a time until dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 4 cups of flour.

3. Continue to knead the dough in the mixer until it is smooth and elastic, about 5-8 minutes. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.

4. Gently punch down dough and knead a few times. Cover it with the plastic wrap and let it rest for 15 minutes.

5. On a clean surface roll the dough out into a 16-inch circle. Using a pizza slicer, cut the dough into 12 equal pieces. Working with each piece individually, roll the dough up starting with the fat end. Place the roll on a sheet pan lined with parchment paper so the skinny point is on the bottom. Cover with plastic wrap and rise again for 30 minutes.

6. While the rolls are rising, preheat the oven to 375 degrees F. Bake rolls until they are golden brown, about 20 minutes.

Cornmeal Dinner Rolls

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I’ve never really played any real sports before (besides my high school gym class and I’m pretty sure that doesn’t count). However if I had, I’m convinced that I would be one of those athletes that are very VERY sore losers. I’m very competitive when placed in a competition setting or facing something that I really want to win or perform well in. When I lose or don’t do so hot…it ain’t pretty.

Although I’ve never played sports, I can still know exactly what type of athlete I would be because as my blog so aptly puts it, Cooking is My Sport. When something I’m trying to do in the kitchen doesn’t go my way, or when I just plain mess something up…it ain’t pretty.

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The degree of my…distress (and that’s kinda putting it nicely) when having a kitchen fail mainly depends on the amount of time I’ve put into a dish and the amount/price of the ingredients I’ve invested into the project- probably about 90%. That other pesky 10% is composed of my ego- the part of me that refuses to accept that sometimes, I’m just going to mess up when cooking. It’s stupid, but there you go.

The latest monkey on Jess the Cooklete’s back is yeast breads and sheet pans. Let me explain. I know how to bake yeast breads, okay? Yeast used to scare the crap out of me, but I’ve practiced enough with it by now to know what I’m doing enough to make it a pretty regular occurrence in my house. However, even with all my practice, there is still an aspect of my bread baking that still trips me up: letting the dough rest and rise on half sheet pans.

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It doesn’t work for me. Seriously, it really doesn’t. And for the life of me, I canNOT figure out why. Every time I make a recipe that asks for me to let my dough rise on a half sheet pan, it never does- or if it does, it’s only a liiiiiitle bit.

How do I know that it’s the half sheet pans causing me trouble? Because I’ve used other dishes that have rims around them for the same purpose and have had beautiful results, that’s why. Right now, those alternates have been my glass Pyrex rectangular casserole dishes, my 9-inch cake pans, and my loaf pans- my dough absolutely blooms after resting in those. But the half sheet pans? I’m lucky if the dough will even rise in the oven while baking. I’m convinced guys: the half sheet pans are against me.

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This recipe was part of the reason that I came to the conclusion that the problem I was having wasn’t necessarily with me or the recipe, but with the flat, rimless vessels my dough was being put on. The first time I made it, I placed the dough on the sheet pans- the rolls didn’t rise. The second time, I rested them in my glass casserole dishes. Perfection. After that, every time I made these (as well as any other yeast bread) I refuse to use my half sheet pans. The result has been fluffy, round, and tender cornmeal dinner rolls that melt in my mouth and make me feel pretty good about myself as a Cooklete.

I’ve read so many articles on yeast baking to try and find the answer to this little problem I have with half sheet pan dough rising, but so far have had no solid answers. So what do you guys think? If there are any yeast baking experts out there, please feel free to give me some advice. Is it just that the sheet pans are against me, or do you think it may be something else?

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Cornmeal Dinner Rolls

Recipe Courtesy of Taste of Home Magazine

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 cup butter, cubed
  • 1/3 cup cornmeal
  • 1 1/4 teaspoon salt
  • 1 pkg (1/4 oz) active dry yeast
  • 1/4 cup warm water (110°-115°)
  • 2 eggs
  • 4 3/4-5 3/4 cups all-purpose flour

Topping:

  • 2 tablespoons butter, melted
  • 1 tablespoon cornmeal

Directions

1. In a large saucepan, combine the milk, sugar butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly.

2. Reduce heat; cook & stir 5-8 minutes or until thickened. Cool in the freezer (until mixture reaches 110°-115°).

3. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)

4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.

5. Punch dough down. Turn onto a lightly floured surface; divide into 15-20 balls. Place 2 inches apart on greased baking sheets. Cover with a  clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.

6. Uncover rolls; brush with melted butter and sprinkled with cornmeal. Bake at 375°for 13-17 minutes or until golden brown. Remove from pans to wire racks; serve warm.

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Texas Roadhouse Rolls

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There are a handful of restaurants and fast food joints that I like going to for one specific thing, and one specific thing only. Maybe they have other things on the menu that taste good. Maybe there are other things on the menu that aren’t so good. But either way, if I’m going to this place, I’m going to get that one specific thing, or the entire point of the trip is negated.

If it’s Cracker Barrel, I’m going for the pancakes.

A trip to Qdoba means I’m getting a chicken burrito with brown rice, corn, peppers and spicy salsa.

Coldstone Creamery? Cake batter ice cream with graham cracker bits and caramel.

Regardless of what city I’m in, if I’m eating at any Middle Eastern restaurant/deli, I don’t even need to look at a menu. I already know that I’m getting a chicken schwarma wrap with extra hummus.

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And then there’s The Texas Roadhouse.

You guys know where I’m going with this. Anybody (ANY-friggin-body) who has ever been to The Texas Roadhouse knows exactly where I’m going  with this. Don’t get me wrong, The Texas Roadhouse has other things on their menu that taste just fine. I have no complaints for the food in general. But for me, and I suspect for quite a few of you out there, there is but one thing that sets this place apart from all others.

No. It’s not the peanut shells that are littered across the floor.

Nope. I’m not talking about the caricature pictures of Dolly Parton and Willy Nelson on the wall.

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I’m talking about bread, guys.

THE bread.

The best bread to ever pass your lips. I’m not kidding. The first time that you try the Texas Roadhouse bread, you’re going to need a minute to yourself just to process what is happening. You’re not going to think it’s possible that something as simple as bread can taste so good. You’re going to wonder what the heck has been that crap you’ve been eating for years at other restaurants that they try to pass off as ‘bread’ (Unless you’re at Red Lobster or Outback Steakhouse- they don’t count here). You’re probably even going to think that the chefs in the kitchen are slipping some crack in the dough.

Well, they don’t put crack in the dough (at least, I THINK they don’t), but the developers at the Texas Roadhouse were definitely onto something the day they perfected this recipe. It’s just that good. When me and my family go to eat there, we always request extra bread, whether we end up with leftovers from our entrees or not. If you go to the Texas Roadhouse and don’t take home a doggy bag of the rolls, then you’re either on a diet (in which case I’m not sure why you’d be going to the TRH anyway), or you have no taste buds (which must be pretty terrible).

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I’ve had this recipe pinned to my food board on Pinterest for a long time now, but never got around to making it. This weekend, I decided to just stop the procrastination and get baking. The recipe for these rolls has been posted on lots of other food blogs, but I decided to go with the one that I saw first, at Eat Cake For Dinner. I didn’t do too much to change it. My changes were to shorten the rising time slightly (as my rolls doubled in size once molded quicker than hers). Whenever I make rolls, I always give them an egg and honey wash on the tops before baking, as I love the crust it gives them, along with an added sweetness.

I suppose the main question on everyone’s mind is: do they taste like the rolls from Texas Roadhouse? Well…yes and no. From my own research on the subject, I’ve read that the authentic ones are made with a flour that has a kind of evaporated/dry form of honey sifted into it, and that they also do not contain eggs or milk so as to widen the restaurant’s audience to include allergy sensitive customers.  I can’t imagine how this is possible, but since my rolls do contain eggs and milk, and don’t have any mad scientist flour, it’s obvious that they aren’t going to be the exact same as the original. BUT….they ARE friggin delicious. And if you have a craving for TRH rolls and don’t have one in your town (or you just can’t stand listening to country music), then these will definitely do in a pinch. I’d make them again for sure.

FEED(ME)BACK: Name one food from any restaurant that you only go there to get, every time.

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Texas Roadhouse Rolls

Recipe adapted from Eat Cake for Dinner

CLICK HERE FOR PRINTABLE VERSION

Yield: 24 rolls (Give or take, depending on how you shape them)

Ingredients

  • 4 tsp active dry yeast
  • 1/2 cup warm water
  • 2 cup milk, scalded & cooled to lukewarm
  • 3 tbl melted butter, melted, slightly cooled
  • 1/2 cup sugar
  • 7-8 cups of all purpose flour
  • 3 whole eggs, divided
  • 2 tsp salt
  • 1 tablespoon honey

 Directions

1. Preheat oven to 100° or lowest possible setting.

2. Scoop some butter or shortening onto a paper towel and grease 2 9 x 9 baking pans.

3. Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.

4. Combine yeast mixture, milk, 1/2 cup sugar and enough flour* to make a medium batter (about consistency of pancake batter). Beat thoroughly.

5. Add melted butter, 2 eggs and salt. Beat well.

6. Add enough flour to form a soft dough, about a cup at a time, being sure to scrape the sides of the bowl in the beginning. When the dough pulls away from the bowl and is smooth to the touch, it is ready.

7. Remove the dough from the bowl and place it on a piece of plastic wrap. Take a paper towel, and grease the mixing bowl with shortening or butter until it is well covered. Place the dough into the bowl, then turn it upside down once to make sure both sides are greased. Cover the bowl with the plastic wrap and place it in the oven for about an hour, or until the dough is doubled in size.

8. Punch the down, and turn it out onto a piece of parchment paper or cutting board you’ve sprinkled with flour.

9. Divide the dough into portions for shaping. Place rolls into greased baking pans and cover with plastic wrap. Place pans back in oven and let rest for an additional 30 minutes.

10. Remove plastic wrap from pans. Increase heat to 350°.

11. While oven is heating, whisk egg with honey in a small bowl. Using a pastry brush, spread mixture over tops of rolls.

12. Bake rolls for 10-15 minutes in oven, or until golden brown. Baste them with butter as soon as they are removed from oven.

*If you have a sifter, I do recommend sifting your flour into the bowl before adding the other dry ingredients. The finer the flour is sifted, the softer and fluffier the dough will be in texture. It’s worth it. Trust me.