bread rolls

This is my copycat recipe for Texas Roadhouse Rolls! These rolls are incredibly fluffy, buttery, super tender, and slathered in honey cinnamon butter. What more do I need to say?

Texas Roadhouse Rolls

tsp active dry yeast

water

tsp sugar ((to activate the yeast))

milk (scalded and cooled to lukewarm)

tbsp butter (unsalted, melted and slightly cooled)

sugar

all-purpose flour (up to 8 cups)

eggs

tsp salt

butter

butter (unsalted, softened)

honey

cinnamon

Add the yeast, warm water and sugar to the bowl of your mixer and lightly whisk. Let it sit for about 10 to 15 minutes until the yeast dissolves and starts to foam.&nbsp;

To the bowl of your mixer add the milk, butter, sugar, eggs and salt. Lightly mix everything together, using the dough hook of your mixer, for about 1 minute. Add the flour, 2 or 3 cups at a time, and mix. Add enough flour to form a soft dough.&nbsp;

Add additional flour as needed and mix until the dough comes clean from the sides of the bowl. You could use anywhere from 6 to 8 cups, depending on your environment. Place the dough in an oiled bowl and cover with a clean damp kitchen towel. Let rise in a warm place until double in bulk.

Spray two baking sheets with cooking spray.

Punch down the dough and turn it onto a floured surface. Divide into 2 portions for shaping. I like to roll out the dough so that it's about 1/2 inch in thickness then cut out the ends to have a perfect rectangle, then cut it out into squares or rectangles. Repeat with remaining dough. &nbsp;You should get about 30 to 35 rolls. Place onto the prepared baking sheets. Let the rolls rise until doubled in size..

Preheat your oven to 350 F degrees.&nbsp;

Bake the rolls for about 15 to 20 minutes or until golden brown. Brush immediately with melted butter.

While the rolls are baking, prepare the cinnamon honey butter by whisking all the ingredients together.&nbsp;

Serve the rolls with the cinnamon honey butter.

https://content.jwplatform.com/videos/2YwAQjce.mp4

Texas Roadhouse Rolls – copycat recipe of the Texas roadhouse rolls! These rolls are incredibly fluffy, buttery and super tender, probably the best rolls you will ever eat.

The BEST soft and chewy bread roll for hoagies/submarine/grinders. Pillowy soft rolls that are begging to be filled with deliciousness!

The Best Super Soft and Chewy Hoagie Rolls

bread

Tbl sugar

instant yeast (2 1/4 tsp of RedStar Platinum Yeast)

tsp kosher salt

Tbl butter,

If using Active Dry Yeast (not the Instant I use) you have to proof the yeast first. Add the Active Dry Yeast, sugar and 1/4 cup plus 2 Tbl warm water in a bowl of a stand mixer.

Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.

In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add in 2 cups of flour and remaining cup of water. Start off on low. Mix for 4 minutes.

Go to Step 1 of Recipe Continuation and follow the rest of the recipe

Using Active Dry Yeast? Start here

In the bowl of a stand mixer fitted with the dough hook add in 2 cups of flour, water, sugar, and Instant Yeast.  Start off on low. Mix for 4 minutes.

Go to Step 1 of Recipe Continuation and follow the rest of the recipe.

Using Instant Yeast? Start here

Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack (See note). At this point, your mixer should be at medium speed. If your dough, after 5-6 minutes is not slack add in a bit more water (2-4 Tbl). The additional water will fully depend on how humid your room is.

Add in the butter 1 Tbl at a time and mix until almost fully melded in before adding the next Tbl.  In total, mix for 1-3 minutes or until the dough comes back together. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.

Punch the dough down and place on a very lightly floured board. Divide into 4-8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a parchment lined tray and cover with lightly sprayed plastic wrap. Allow to rise again until almost doubled. ~30-45 minutes. Do NOT overproof them otherwise they will fall flat.

Preheat oven to 375 F. If you want to slash your bread, using a lame, make your slashes. If desired, brush with coating of choice and bake for 16-23 minutes or until golden brown. To ensure doneness, test the internal bread temp. It should be at 200F.

Allow to cool before cutting with a quality bread knife ( Sani-Safe S162-8SC-PCP 8&#8243; Scalloped Bread Knife with Polypropylene Handle Pan )

Recipe Continuation

Excellent recipe and well explained! I can’t get my logs as pretty as the picture, but the taste is on point!!

Here's what you need: whole milk, warm water, unsalted butter, sugar, active dry yeast, all-purpose flour, kosher salt, large eggs, neutral oil, sea salt

The Ultimate Dinner Rolls Recipe By Tasty

milk

unsalted butter, melted

¼ teaspoons active dry yeast, 1 packet

all-purpose flour,

kosher salt

eggs, room temperature

neutral oil, for greasing

sea salt,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

The Ultimate Dinner Rolls Recipe by Tasty

In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.

Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy

In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.

Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.

Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.

Divide the dough into 16 equal balls, roughly the size of tangerines.

Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.

Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.

Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.

Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.

https://vid.tasty.co/output/115922/landscape_480/1542417061

Irresistibly Soft Dinner Rolls are easy to make with just 6 ingredients. There&#039;s nothing like fluffy warm homemade dinner rolls. These are holiday-worthy bread rolls!

Soft Dinner Rolls Recipe

Tbsp unsalted butter (melted)

Tbsp active dry yeast

salt ((we used fine sea salt))

all-purpose flour

tsp kosher salt (to sprinkle finished rolls)

Proof the Yeast

In the bowl of your mixer, whisk together warm milk (about 110F) and 1 Tbsp sugar.  Sprinkle the top with 1 Tbsp yeast and let sit 1 minute. Whisk together and let it sit for about 5 minutes until yeast looks foamy. Add 4 Tbsp melted butter, remaining sugar and salt.

Make Dough

Add flour half a cup at a time until the dough whisking to incorporate. Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula). Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed. The dough should feel sticky and tacky but should not stick to clean/dry finger tips.

Let Dough Rise

Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 min), then place dough in an oiled bowl. Cover it with plastic wrap and let it rise about 2 hours in a warm place or until doubled in size. 

Form Rolls

Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish. Roll each piece of dough into a ball and place them onto an oiled 9x13 casserole dish or baking sheet.

Proof Rolls

Cover the dinner rolls with plastic wrap and let them rise another 30-60 minutes in a warm place or until puffed (do not over-proof). Bake at 375F for about 23-25 minutes or until the tops are golden brown.

Finish Rolls

Immediately brush tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.

https://www.youtube.com/watch?v=zV1SGRyyLr0

Learn how to make fluffy, buttery dinner rolls that are hard to resist. Homemade dinner rolls with simple ingredients are the perfect addition to your table.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

HOMEMADE DINNER ROLL INGREDIENTS:
►1 1/2 cups whole milk
►1/3 cup granulated sugar
►1 Tbsp active dry yeast
►1 1/4 tsp sea salt
►4 Tbsp unsalted butter
►4 cups all-purpose flour (minus 1 to 2 Tbsp)
►1 Tbsp butter, melted to brush the tops. 
►Kosher salt to sprinkle on finished rolls

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/soft-dinner-rolls-recipe/

►Honey Butter Recipe: https://natashaskitchen.com/honey-butter-recipe/
►Cheeseburger Sliders: https://youtu.be/RaeThHeMUBw

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Mk4 Thermometer: https://www.thermoworks.com/Thermapen-Mk4?tw=NK
►KitchenAid Mixer: https://amzn.to/2UFycnk
►Glass Pie Dish: https://amzn.to/2GXovxt
►Glass Mixing Cups: https://amzn.to/3eNVBM8
►Flexible Food Scraper: https://amzn.to/2Vvnscm
►Oven Mittens: https://amzn.to/2Z8HD0b
► Glass Mixing Bowls: https://amzn.to/2zdfloW
►Large Whisk: https://amzn.to/2IrWJJL
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►Blue Dutch Oven: https://amzn.to/36P0tO5

ALWAYS IN MY KITCHEN (affiliate):
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:30 How to make the dough
3:09 Dough proofing
4:08 Rolling dough into rolls
5:57 Proofing dinner rolls
6:27 How to bake dinner rolls
6:43 Butter and salt on top
7:43 Taste test

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#natashaskitchen #bread #dinnerrolls

The Best Fluffy DINNER ROLLS Recipe

We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork

Brioche buns

milliliters water

tsp dried yeast(not fast-action)

tbsp milk

golden caster sugar

tbsp unsalted butter,softened

eggs,plus

sesame seeds,for sprinkling

Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working.

Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.

Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.

Use your hands to mix it into a sticky dough – don’t worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.

Knead the dough for 10 mins by stretching it on the work surface – it will still be very sticky at this stage but don’t be tempted to add too much flour.

The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.

Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.

Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.

Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.

The BEST soft and chewy bread roll for hoagies/submarine/grinders. Pillowy soft rolls that are begging to be filled with deliciousness!

Hi again!  I made these last Sunday and used 1/2 tsp of salt as you suggested. I also used unsalted butter.  To add a little flavor I used a little garlic powder.  I figured the sodium was around 140mg each roll and I am happy with that (I made 4 large rolls).  I am so pleased with the results.  Rolls had a good rise, wonderful texture, nice crust, and good color.  I am so happy you helped me.  This is a keeper.  Thanks!  
Gary

Great recipe when you need bread the same day.  Easy to follow and thorough instructions. A keeper for sure.

We used this recipe tonight for homemade meatball subs and it was fantastic.  I will definitely use again and plan on trying it for other meal ideas as well.

This is an awesomely delicious and easy recipe! I’ve added some diastatic malt powder and a little wheat gluten which really leveled up the flavor and crust. It’s our go to hoagie recipe. I’ve stopped buying bread at the grocery store and my family loves using these hoagie buns for most sandwiches.

I just made these, the flavor and texture were outstanding. The rolls came out a little flat. I plan to try again using a little less water.

I just made this recipe.  OMG, what great flavor and texture!  I just need more practice forming them.  Perfect texture and chew.  This recipe would make great tasting diner rolls too!!!  A small 6-inch hot dog bun takes about 113-115 grams of dough.  I wanted to start smaller but next time, going for it with your weights.

Made this recipe again today.  for my liking, I prefer a smaller roll so I used 113-115 grams dough per roll.  Makes 8 that-a-way.  So good!

I wanted to make homemade Philly cheesesteak sandwiches and really needed a homemade hoagie recipe.  I saw this and tried it today.  OMG, they turned out delicious!!!  I will be using this recipe again!! Thanks!!

The Ultimate Dinner Roll Guide experiments with 6 batches of bread rolls to show how different ingredients make soft, crusty, fluffy, or hard rolls

Control Dinner Roll Recipe

milk (100 – 110°F)

unsalted butter,

salt

(1 packet) instant yeast

(15.43 ounces) unbleached all purpose flour

Combine the water, milk, 1 tablespoon of the butter, sugar, salt and yeast in the bowl of a stand mixer.

Add 2 cups of flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.

Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.

Spray a 13x9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Melt the remaining 1 tablespoon of butter. Brush the dough with the melted butter. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.

Preheat the oven to 375°F.

Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.

Bake these simple white bread rolls for sandwiches, burger buns or to dunk in soup. Using only a handful of ingredients, bread-making has never been so easy

Easy bread rolls

strong white bread flour

sachet fast action yeast

tsp white caster sugar

tsp fine salt

sunflower oil

Tip the flour, yeast, sugar, salt and oil into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.

Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a <a href="https://www.bbcgoodfood.com/review/best-stand-mixers">stand mixer</a> you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.

Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a>, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.

Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

These are our favorite breakfast bread rolls! Soft, fluffy and crusty rolls that you could make together with your kids.

Easy Breakfast Bread Rolls

g all-purpose flour (1.1 lbs/ 4 ¼ cups)

instant dry yeast ((Note 2))

300 ml lukewarm water (10 fl.oz/ 1 ¼ cups)

½ teaspoon fine sea salt (or Kosher)

Cornstarch wash ((Note 3))

cornstarch

sesame (sunflower, pumpkin, flax or poppy seeds, optional)

Mix the flour, instant yeast, and salt. Place the flour in a large bowl, add the lukewarm water, salt, honey, or syrup and mix with a spoon as long as it gets.

Knead

Knead: Start kneading the dough. When the dough comes together, turn the mixture onto a floured working surface and continue kneading until the dough becomes elastic and doesn&#39;t stick to your hands anymore.If using the stand mixer, knead using the kneading attachments until the dough is elastic and comes away from the walls of the mixer.

Let rise

Let rise: Place the dough back in the clean bowl, cover the bowl with a kitchen cloth and leave the dough to rise in a warm place until doubled in size; this will take about an hour.

Yeast dough:

Form rolls

Form rolls: Turn the dough onto a lightly floured surface, divide it into 8 equal pieces and form the rolls. Knead one piece of dough shortly to make it smooth, form round or elongated rolls.

Let rise: Place the rolls on a baking tray lined with baking paper. Let rest again in a warm place until nicely risen, about half an hour.

Preheat

In the meantime, preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Score

Score the rolls in the middle using a sharp knife.

Form the rolls:

Slurry

Place 75 ml/ 2.5 fl.oz/ 1/3 cup water in a small pan. Bring to a boil. In the meantime, mix 3 level teaspoon cornstarch with 2 tablespoons cold water.Whisk the cornstarch slurry into the simmering water and let bubble shorty until it becomes syrupy and shiny; it will take about 10-20 seconds.

Brush

Brush the rolls with the slurry. Sprinkle with the seeds of choice, if desired.

Cornstarch mixture:

Bake

Bake for about 20 minutes until golden brown and cooked through. Check if they are done by tapping the bottom of one roll with your knuckles, it should sound hollow.

Glaze

Glaze: Once you`ve removed the baked rolls from the oven, brush them again very lightly with the cornstarch mixture, not too much, so that the rolls will be shiny but remain crusty.

Cool

Bake the rolls:

These yummy Garlic and Herb Parker House Rolls are incredibly tender, fluffy, and delicate. Then they&#039;re layered with buttery garlic and fresh herbs.

Garlic and Herb Parker House Rolls

water (105-110 degrees)

(0.25-ounce) package active dry yeast

buttermilk

unsalted butter, (melted)

bread flour

rosemary, (chopped)

thyme, (chopped)

chives, (chopped)

garlic, (minced)

sea salt

Whisk together 1/2 cup warm water (between 105-110 degrees), yeast (1 package), and granulated sugar (1 teaspoon) in a small mixing bowl. Let stand for about 5 minutes or until the mixture is bubbly.

Combine buttermilk (1 1/2 cups), melted butter (1/2 cup), honey (3 tablespoons), and salt (2 teaspoons) in the bowl of a stand-up electric mixer, fitted with a dough hook. Beat on medium-low speed to combine. Pour yeast mixture into buttermilk mixture and mix to combine. With the mixer set on low, gradually add the flour (5 cups) to the mixer bowl, beat until a soft dough forms.

Shape the dough into a ball and place it in a lightly greased bowl. Turn over to coat all sides of ball with oil. Drape a large sheet of plastic wrap loosely over dough and up the sides of the bowl. Cover with a clean dish towel and place in a draft-free space. Let rise until doubled in size, about 1 hour.

Meanwhile, put together the garlic herb butter: melt the butter (1 cup) in a small saucepan. Add the remaining ingredients and cook on low for 2 minutes. Let cool for 10 minutes.

Turn the dough out onto a lightly floured surface and divide it in half. Roll each half to a 12X8 inch rectangle. Cut each rectangle in half making 4 (12X4) inch rectangles. Cut each rectangle vertically into 2X4 inch stipes (you should have 24).

Brush each generously strip with butter. dig down in the butter and make sure to get herbs and garlic on each strip. Crease rectangles almost in half, but slightly off-center with a wooden skewer, then fold. Place folded rolls short side down on parchment-lined baking sheets about 1/4 inch apart. Cover loosely with plastic wrap; let rise in a warm, draft-free place until doubled in size, about  60 minutes.

Preheat oven to 350 degrees. Bake in preheated until golden brown, about 20-25 minutes. Let cool for 5 minutes on sheets then transfer to a wire rack.

Gently reheat the butter over low heat and generously brush the rolls with the butter. When soaked in, repeat and sprinkle with sea salt. If you have any extra herbs sprinkle over top.

These Vietnamese-style rolls are filled with barbecued chicken and fresh Asian herbs for a crisp, authentic flavour.

Top 38 bread rolls recipes from across the web

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The most viewed bread rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine