Admit it... when eating out and you smell hot rolls, you’re more motivated to stay and chat a while - right?  Well - add roasted, salted peanuts in a bucket to the mix and your total dining bill just grew.  My son-in-law describes Texas Roadhouse Rolls as addicting ‘as crack cocaine’. 

I don’t know if I would totally agree with him, but I do love hot rolls.  I also believe the thinking behind offering them free must have something to do with buying your patience as you wait for your dinner.  I’ve never been there when I didn’t have to wait to #1 - get in the door, #2 - get a table, and #3 - be served.  But somehow that doesn’t phase me when they bring out that basket of rolls and bucket of peanuts.

Maybe having these for Sunday dinner can work magic in a similar (but different) way.  People linger at the table longer, their conversation is more fun & relaxed, and they might even love what ELSE is on the menu!

I decided to use my food processor to make these.  As with any dough - a food processor works so quickly you have to be cautious not to overmix.  There is a “sponging” step in the recipe - which makes them really light and tender.  I’m sure if you are in a hurry, you can compensate for that by allowing the finished dough to rise once, and a little longer. 

Achieving the signature “rectangle” shape is done by using a bench scraper to cut and even out the edges of the dough as you form them.  If you don’t care to make them identical - you could form them into balls by hand. 

I baked six of these, then had an additional dozen to place on a baking sheet and freeze unbaked.  The next Sunday, I left them out on the countertop for about 4-5 hours and they were ready to bake after church.  That was a definite “perk” - hot rolls three times for the price of one!

These are not identical to Texas Roadhouse rolls - but close enough!

Recipe source:  I reduced and adapted these for the food processor from a recipe found all over the web as a “copy-cat recipe”.  (This can also be made in a standard bread mixer by doubling the recipe).

Ingredients: (small batch size - make 18 large rolls)

1/4 cup warm water

2 tsp dry yeast

1 cup milk

1-1/2 Tbs butter

1/4 cup sugar

1 egg

1 tsp salt

3-1/2 to 4 cups all purpose flour

Directions:

Soften yeast in warm water, set aside.

Bring milk almost to a boil in the microwave.

Add butter, stirring till melted - allow to cool to lukewarm.

Place milk & butter mixture, sugar, salt, egg, and yeast in bowl of food processor.  Pulse briefly.

Add half the flour and pulse just till barely blended and smooth (this doesn’t take long - scrape down the sides of your bowl occasionally)

Replace lid and allow to rise till you see bubbles in the mixture - and it has grown in size.

At this point add remaining flour - reserving half a cup so you don’t over-flour.

Pulse until it barely forms a ball.  Check to see if it is still wet & sticky.  If so - add remaining flour a bit at a time till you can touch the dough with a floured finger and it doesn’t stick.

Add a tablespoon of cooking oil to either 1) your countertop OR 2) to a bowl. 

Turn dough into oiled surface, rotating till coated with oil.

Cover with plastic wrap and allow to rise till double in bulk.

At this point, shape into a large rectangle as shown - using a rolling pin to press out bubbles in the dough.

Fold rectangle in half, sealing edges as you press together with rolling pin.

Allow dough to rest (cover with plastic wrap) about 10-15 minutes. 

Prepare baking sheets by greasing or using non-stick cooking spray.

Using a bench scraper, cut into squares or rectangles as shown.  You will see the dough has two distinct layers (which will make them easy to separate to spread on that cinnamon/honey butter!)

If you want soft sides - place rolls close together.

If you want your rolls browned all around - place them far apart as shown.

Bake at 350° for 10-15 minutes (adjust accordingly - depending on the size of the rolls) till golden brown.

The most important step is to generously butter the hot rolls before bringing them to the table.  This makes them irresistible!

*Rolls may be frozen unbaked - do so as soon as formed.  Remove from freezer at least 4-6 hours before you need them.  Allow to rise (covered) and bake as directed.