I know there are a million roll recipes out there. But here's yet another you can try.
Last night we enjoyed some fine rolls at Texas Roadhouse. We watched the woman roll them out in a rectangle about 3/4 inch - 1 inch thick. Then she cut with a pizza cutter into 2 inch squares. She placed them on the cookie sheet so that once they expanded, they wouldn't touch. I'd never thought of shaping rolls that way so I wanted to give it a try.
I searched the web for a copycat recipe and found several. This one seemed to be the most popular amongst all the websites. Here's one source.
Now - don't ask me why the flour is measured in quarts. One gal said she adds 4 cups and then adds what's necessary. I added about 6+ but wished my dough was a little thicker/sturdier so next time I'll probably add the 8 cups.
Anyhoo... give this one a try. We really enjoyed them. Oh - also... I added 1/4 cup honey and 1/4 cup sugar. It worked swell. I think you could use all honey for the sugar.
From the trainer for all the bakers of the Texas Roadhouse chain (so they say)
Texas Roadhouse Rolls
1 pkg. active dry yeast = 1 Tblsp Active Dry Yeast
1/2 cup warm water
2 cups milk- scalded and cooled to lukewarm
3 tablespoons of melted butter - cooled
1/2 cup sugar
2 quart all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Soften yeast in warm water with a teaspoon of sugar.
Add yeast, milk, sugar and enough flour (like 2-3 cups) to make a medium batter. Beat thoroughly. Let stand until light and foamy.
Add melted butter, eggs and salt. Beat well. Add enough flour to form soft dough . Sprinkle small amount of flour on counter and let dough rest.
Meanwhile, clean and dry bowl; grease clean surface of bow. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover; let rise in warm place until double in bulk.
Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes.
Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees F for 10-15 minutes (until golden brown). Baste immediately with butter
Yield: 5 to 6 dozen (depending on the size - I made mine kind of big and got about 3 dozen)