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March 30, 2006
Texas Road House Rolls Clone
Texas Road House Rolls Clone
3 cups all-purpose flour
2 (1/4 ounce) packages active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk powder
1 1/4 cups warm water (105° - 115°)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter flavored vegetable shortening
Place 2 cups flour in a large mixing bowl.
Add yeast, salt, sugar, and dry milk.
Mix well, set aside.
In a small bowl, combine water and egg; stir to blend.
Make a well in the center of the dry ingredients.
Pour water mixture into the well.
Mix by hand, beating 150 strokes, frequently scraping bottom and sides of bowl.
Add 1/2 of the melted butter, and beat to incorporated.
Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
Cover bowl with plastic wrap.
Set dough in a warm, draft-free place, such as oven with a pan of the hottest tap water on the rack below.
Allow batter to rise until doubled in bulk, about 1 hour.
Coat bottom and sides of 2 (8 inch) round cake pans with shortening.
Punch dough down (batter will be extremely soft and sticky).
Drop by hand or spoonful into prepared pans, with sides touching.
Brush dough with 1/2 remaining melted butter.
Let rise, uncovered, in a warm, draft-free place, until doubled in bulk, about 30 minutes.
Bake in preheated 400° oven, on middle rack for 16-18 minutes.
Brush tops of baked rolls with remaining melted butter.
12 rolls
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Posted by Willie Crawford at March 30, 2006 06:39 PM
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