Sunday, November 27, 2011

Yeast Dinner Rolls

Hello all! Sorry I've been rather scattered in my posting, I know you've heard it before, but we are actually moving in this weekend! It's taken us about five months to get everything up and running at our new home! Fixer-upper homes that basically need to be gutted and then rebuilt kinda take some time. Hubby and I had crazy, unrealistic aspirations to be done and moved in months ago, but reality hit us, along with the rest of life's business (work, family, obligations) all mixed in with construction, creating a full few months! But the end is near. I just finished painting my new kitchen (AHH! so excited)! For those interested, it's a very soft yellow entitled Popcorn Ball. It seemed fitting. We have so much to be thankful in every aspect of life; but anyhow, back to the food....

For this month's What's Baking challenge, we were requested to bake something savory by Jey, from The Jey of Cooking. So, despite my love for all things sweet, I'm always up for a challenge. I wanted to keep it simple though, considering the craziness of the holidays along with our home endeavors. So I opted for something everyone seems to like and can't get enough of, rolls. And Hubby and I love Texas Roadhouse Rolls! I only just discovered this eatery during my college years, and have always enjoyed their rolls. So when I came across these copycat rolls, I knew they were winners! I only regret that the photos are lacking, since I was photographing during Thanksgiving prep! Hope you enjoy!

4 tsp active dry yeast
1/2 cup warm water
2 cup milk
3 tbsp of melted butter,slightly cooled; plus some for brushing
1/2 cup sugar, plus one tsp
2 quarts all purpose flour (approx. 7-8 cups)
2 eggs
2 tsp salt

1. Add the yeast to a small bowl with the warm water and let dissolve. Stir in a tsp of sugar.

2. Scald the milk in a small saucepan, and let cool slightly to lukewarm. Add the cooled milk to the yeast mixture. Also, stir in the sugar, and enough flour to make batter. (The recipe I was using actually stated to make a medium batter. However, despite my baking savyness,I was unsure exactly what a medium batter entailed. I googled but to no avail. I think it's somewhere in the realm of the thickness of cake batter.)

3. Let stand until foamy, and then add in eggs, butter, and salt. Beat to incorporate.

4. Add more flour until a soft dough forms. Sprinkle some flour on the rolling surface and let the dough rest. While you are waiting, grease a large bowl and set aside. Knead the dough until you have a smooth round ball. Place the ball of dough into the greased bowl and turn over to be sure to grease both sides of the dough.

5. Cover the dough and let rise in a warm spot until it doubles in size (about an hour). Punch down the dough. Turn the dough out onto a floured surface and cut the dough into workable portions for shaping. Let the dough rest ten minutes.

6. Shape the dough into your desired forms and place onto baking sheets lined with parchment paper. How many rolls you make will greatly depend on the size you choose. I made mine rather small and managed to get about 4 1/2 dozen. Let them rise for about another 30 minutes or so, until they double in size.

7. Bake on 350 degrees for 10-15 minutes or until golden brown. Brush with melted butter immediately. (Ok, so here's a how-to-know-you-are-too-tired-to-be-baking moment. I completely omitted this step! I just forgot. The rolls were still yummy, but lacked that extra softness from the brushed tops.

You can enjoy these with some cinnamon butter (Because I had to work a little bit of sweetness in somehow!) The recipe will be coming shortly!

Source: Eat Cake for Dinner


  1. Mmmmmm...they look so good. Congrats on your new home. welcome back!

  2. Ahhhh...CONGRATS ON FINALLY MOVING!!!!!!! Hope it goes smooth for you! You'll have to post pictures of your new "work space" aka. kitchen;)

  3. Thanks Sunshine!
    And Donna, I've been thinking of you!! Where have you been?? And how much longer until the lil one arrives???!?!

  4. oooo these are def my fav to have during the holiday!!

  5. Oh, sounds like you have lots of changes right now -- good luck!

    About the rolls, I read your recipe (haven't tried it yet) and it sounds like the same technique I use all the time, of mixing liquids, yeast, and flour to form a "sponge", let that rise, then add fats and salts and rest of flour to make dough. It's all detailed in a gem of a book called "The Tassajara Bread Book". Take a look if you ever get a chance! We modify most bread recipes to use this technique because it has such nice results.

    Thanks for the recipe and good luck with the move and new addition!!