Texas Road House Rolls with Cinnamon-Honey Butter

 

Hello, fellow carb lovers! I am smitten with these rolls, and the cinnamon-honey butter is the perfect finishing touch.   I will warn you, that they are addicting. (I speak from experience.)

I am not ashamed to admit that I ate four of these rolls, and the guilt flash lasted about a nano-second. They were well worth the indulgence, they are that good.  If you love to bake (and eat)  bread, as much as I do, these rolls should be moved up to your "must bake" list. Stat.

Last summer, Craig and I flew to San Angelo, Texas to visit my son (who has since moved back to California).  We went to dinner at a "Texas Roadhouse".  Texas Roadhouse is a large chain of steakhouse restaurants with locations all over the country.  My steak dinner was good, but what really stood out was the big basket of hot rolls served with cinnamon butter.  They were hot, and soft, and a little bit sweet.  We could have as many as we wanted, but I had to restrain myself so that I'd have room for my meal.  I've thought about those rolls, ever since, and wished I'd had a Texas Roadhouse within distance (closest one is two hours away).  Of course, I found out that I'm not the only person who loves these rolls, because I found plenty of copycat recipes on Pinterest.  Of course, I pinned the recipes for the right time when I could make them.

On Easter Sunday, I made this flavorful and tender Atlanta Brisket. 

As a side dish, I made a big casserole of "Funeral Potatoes".  Wow!

I could not think of a more perfect opportunity to bake Texas Roadhouse Rolls. My son was joining us for dinner, along with other family. 



The dough was really easy to make.  I adore using my Kitchen Aid Stand Mixer to mix and knead my bread dough.  It took about 5 minutes to activate my yeast in the bowl, then to add the rest of the ingredients (a printable recipe card is at the very bottom of this post).

While the brisket was braising, I put the dough into an oiled bowl, covered it with plastic wrap and set it on top of the stove.  The warmth helped the dough to poof up (as in more than doubled in size) in less than an hour!  NOTE: Had my only oven not been in use, I turn on the oven for 1 minute on WARM and then shut it off. This works like a charm!

Once I punched the dough down (why does that sound so violent?) , I used a rolling pin to shape the dough into a rectangular shape to about 1/2" thick.  The large blade you see, on the right, is my pizza blade. I love this tool not only to cut pizza, but cookie bars and rolls.  I use it more than I thought I would, and am always finding new ways to use it.

It took about 20 more minutes for the rolls to do a second rise, and only 15 minutes for them to puff up into beautiful brown rolls.  You must brush on some melted butter on top. Holy Cow!

I have to say, that these sure looked like the rolls that we ate in San Angelo, Texas.  My son was thrilled to see a big basket of these hot rolls. I asked him to sample one, and tell me if they were the "real deal".

TASTING NOTES: My son and I agree that these rolls taste just as we remembered them. They are super tender, a just a tad sweet.  The cinnamon-honey butter takes these hot rolls to a whole new level.  The next day, I sliced and toasted these rolls with homemade berry jam.  Oh my! Were they ever delicious!

NOTES: Rolls recipe comes from "Deliciously Yum" and the Cinnamon Honey Butter recipe comes from "Copy Kat Recipes".  Thank you, both, for sharing them so that I could make them at home-- and share them with others. 

A printable recipe is below. Keep on scrolling!