Texas Roadhouse Copycat Dinner Rolls
Adapted from JOCooks

Rolls:
4 teaspoons active dry yeast
½ cup water (95-110 degrees)
2 cups whole milk – scaled and cooled to 100 degrees
3 tablespoons unsalted butter – melted and cooled
½ cup granulated sugar
6-7 cups all purpose flour (amount needed depends on humidity)
2 eggs – cracked and beaten
2 teaspoons salt

3 tablespoons unsalted butter – melted for brushing on baked rolls

METHOD:

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

To the bowl of your mixer add the milk, butter, sugar, eggs and salt. Mix on low for 1 minute with a dough hook. Add the flour, 2 or 3 cups at a time, and mix. Add enough flour to form a soft dough. Mix on medium for 8 minutes

Add additional flour as needed and mix until the dough comes clean from the sides of the bowl. Place in an oiled bowl and cover with plastic and let rise until doubled (45-60 minutes)

Punch down dough on a floured surface. Roll to ½” thickness and cut into 2” squares. Bench proof 45 minutes until proofed to the height of the sheet tray

Bake in a 350 degree oven (325 low fan convection) until golden brown 15-17 minutes. Brush immediately with melted butter. Serve immediately with cinnamon honey butter

Cinnamon Honey Butter:
4 ounces unsalted butter – softened
½ cup powdered sugar
¼ cup honey
1 teaspoon cinnamon
¼ teaspoon salt

METHOD:

Mix all to combine