- Hey, everyone.

Welcome back to another episode of The Baking Journal.

Today, we are making copycat Texas Roadhouse Rolls.

You are not gonna believe how easy it is.

Let's get started.

The first thing we need to do is wake up our yeast.

So into the bowl of a stand mixer, I have put warmed milk one and a fourth cups, and then I'm adding a third of a cup of sugar.

And then here we have one packet of active dry yeast.

Give that a little stir, and we're gonna let that sit for about five minutes.

So our yeast is nice and foamy and bubbly.

And to that, we are going to add a fourth of a cup of butter, two cups of our flour.

We're adding a little bit of salt and one egg.

And I like to just get it started before we put it on the mixer.

We're gonna put it on a stand mixer with a dough hook.

And we're gonna let this go for a few minutes until our yeasty flour buttery mixture is nice and smooth.

So this is looking nice and smooth, and we're just gonna start gradually adding the rest of our flour into our mixture here.

So it looks like we're ready.

The dough should be a little tacky, but not stick to your finger.

So that's exactly what we've got going here.

And now, we're just going to put our dough into a greased bowl so it can rise.

Give it a little turn so that all sides of the dough, get a little bit of the oil, and cover that with some plastic wrap, and put it in a warm spot for about an hour until your dough is doubled in size.

So our dough has been rising, and we are going to knead it just a few times, just really gently just to bring it all together.

It's a nice soft dough.

We need to roll it to about a 12 by 8 sized rectangle.

I'm just going to use a pizza cutter to cut two inches by two inches for each of these rolls.

And now, we're just going to place each of these onto a parchment line baking sheet.

We're just gonna set them about a couple inches apart.

You should get 20, 24 rolls out of all of this.

And then we're gonna cover 'em up.

And they need to have a second rise until they're doubled in size.

So our rolls have been hanging out for a little over an hour now.

Look at how nice and puffy these guys have gotten.

We are now going to put them in a preheated 350 degree oven for about 12 to 14 minutes or so.

We can't have copycat Texas Roadhouse Rolls without copycat Texas Roadhouse Cinnamon Butter.

That's what we're gonna make next.

Into the bowl, we have one cup, a good quality butter, a tablespoon of cinnamon.

We have about a half a teaspoon of salt, two tablespoons of honey, and a tablespoon of vanilla extract, a half a cup of powdered sugar.

We're just gonna put it on the mixer, and let it go until it gets really light and fluffy.

All right, that's looking pretty good.

And just in time for our rolls.

Here they are, fresh out of the oven.

They look yummy.

And now, we're gonna make 'em even yummier by putting a little bit of melted butter on top.

We're gonna let them cool off just long enough that we can handle 'em, and then we're gonna dive in.

Let's first break it open so we can see.

Mm, oh my gosh, look at that crumb.

That looks fabulous.

And now, we're gonna put a little bit of our cinnamon copycat butter on here.

Oh my gosh, I think I am in love.

Between the fluffy softness of the rolls with that little bit of sugar in there, and then the cinnamon butter that has that little hint of salt and sweetness, it is over the top delicious.

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