Soft, fluffy, and delicately sweet, these Texas Roadhouse rollstaste just like what you'd get at the popular steakhouse but so much better because they're made from scratch!
In a small pot bring the milk to a light simmer. Remove from heat when small bubbles form.
In the bowl of a stand mixer fitted with a bread hook (or dough hook), add the butter and hot milk. Allow butter to melt and then add honey and warm water. When the temperature is about 105°F add the yeast and let it sit for about 5 minutes or until it foams up.
Add the salt, egg and 2 cups of flour to the bowl. Mix until combined and then add in 1/2 cup flour at a time and continue to mix on medium speed, until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough but it's still soft. Knead on medium speed 3-5 minutes.
Cover the bowl and let rise 1 hour, or until it doubles in size.
When the dough has risen, punch it down and place on a lightly floured surface.
Roll the dough into a large rectangle about 13x9 inches and 1/2 inch thick. Cut into 20 squares and place on a 15x10 baking sheets. Cover and let rise another hour, or until they've puffed up.
Preheat oven to 350°F. Bake for 12-15 minutes, or until golden brown and the center is cooked through. Remove from the oven and brush the tops with melted butter.
While the rolls are baking, place the butter, honey and cinnamon in a large mixing bowl. Then whip until creamy. Add more cinnamon if desired.
Notes
Freezing instructions: You can freeze the baked dinner rolls by placing in a zip-top bag or freezer container. You can also place the shaped dough balls on a baking sheet and freeze. Then transfer to a zip-top bag or freezer container. When ready to bake, place on a buttered 9x13-inch baking dish and allow to rise for about 4 hours. Bake as directed. Storage:Keep any leftovers in an airtight container on the counter 3-5 days. Note: Nutrition does not include cinnamon butter.