Here is the next bake of the “Next Up” list!
During our “Springsteen Concert Tour” we stopped at a Logan’s Roadhouse for a meal. (We love roadhouse rolls.) Logan’s rolls are formed into round, buttery, enriched rolls, while Texas Roadhouse rolls share the same characteristics but are formed as squares. I opted for round.
In a compromise I rolled the dough into a rectangle, 12” x 8”, and cut it into 24 pieces (6×4). I then rolled each into a sphere using the same technique I used to make dinner rolls. (Place the roll on a barely floured surface, cup you hand over it and roll in a circulate motion until it forms a nice ball and there are no creases.
The taste was spot-on, but QC felt they weren’t as light and fluffy as the commercial roadhouse rolls. Next time I will make the dough a slightly higher hydration and perhaps proof a little longer. Any other suggestions are welcome!
• 1 (2 ¼ tsp) packet packet active dry yeast
• 1 ¼ c. warm milk (about 105-110 degrees F)
• ⅓ c. granulated sugar
• ¼ c. unsalted butter room temperature, (½ stick)
• 1 large egg room temperature
• 1 tsp kosher salt
• 3 ½ – 4 c. all-purpose flour plus more for kneading
• 3 Tbsp unsalted butter melted
- In your stand mixer bowl, add milk and sugar, sprinkle yeast over it.
- Let the yeast set until foamy, about 5 minutes.
- Then add ¼ cup butter, egg, salt and 2 cups flour to the yeast mixture. Beat on medium speed until batter is smooth.
- Gradually add flour until soft ball of dough forms. Then increase speed on mixer to medium high and beat for 2-3 minutes longer. Dough should be tacky, but not sticky. If too sticky, add more flour 1 tablespoon at a time.
- Lightly grease large bowl and place dough in ball, turning once to coat. Cover the bowl with clean dish towel and set in warm place to rise until doubled in size, about 45-60 minutes.
- Punch the dough down dough gently. Lightly flour the work surface and turn dough out of bowl. Knead lightly if necessary.
- Let set a few minutes while you prepare the baking sheets with a silicone mat or by spraying with non-stick cooking spray.
- Roll dough out to 12×8 inch rectangle, ½ inch thick.
- Cut the dough into even pieces using a pizza cutter so you have 24 pieces of dough. It’s optional to roll the squares into spheres if you like.
- Transfer rolls to prepared baking sheets, separated by at least 1”. Cover with dish towel and let rise in a warm place until almost doubled in size, about 45-60 minutes.
- 20 minutes prior to rising being done, preheat oven to 350 F.
- Place the rolls in the preheated oven at 350 F. Bake rolls for 12-15 minutes or until golden brown.
- Remove from oven and brush with melted butter.
If it’s lighter & fluffier you’re looking for – try tangzhong!
Great idea. Thanks!