Texas Road House Rolls
- 3 c. all-purpose flour
- 2 (1/4 oz. each) packages active dry yeast
- 1 tsp salt
- 2 T. sugar
- 1 c. milk + 1/4 c. water, warmed
- 1 large egg slightly beaten
- 1/4 c. butter + 2 T butter, melted
Place 2 cups flour in a large bowl. Add yeast, salt, and sugar.
In another bowl (I used a large glass measuring cup), combine water, milk, and egg. Stir.
Make a well in center of dry ingredients; pour milk mixture into the well.
Mix by hand, approx 150 strokes, frequently scraping bottom and sides of bowl.
Add 1/4c. melted butter & stir to incorporate.
Add remaining flour, 1/3 cup at a time, and stir after each addition.
Cover bowl with plastic wrap. Set dough in a warm, draft free place such as an oven with a pan of the hottest tap water on the rack below.
Allow batter to rise until double in bulk, about 1 hour.
Coat 12 cup muffin pan with butter, shortening, or spray. Make sure to do this liberally. I made 18 rolls, not 12.
Punch down batter with spoon. Dough will be VERY sticky. I’d recommend not using your hands. I sprayed down two spoons with non-stick spray.
Drop by spoonfuls into muffin tins. Keep in mind rolls should double in size. Brush rolls with 1 T. of melted butter.
Let rise for another 30 minutes in a warm place; rolls should double in size.
Bake rolls on middle rack for 16-18 minutes at 400 degrees. After removing rolls, brush top with remaining melted butter.