April 17, 2011

Texas Roadhouse Rolls

Whoever created the roll recipe at Texas Roadhouse is a genius and whoever decided to give them to guests as a "complimentary appetizer" is a genius.  What is the first thing you hear from people when they talk about Texas Roadhouse?  I hear "I love their rolls," I have never heard anyone start out by saying "I love their pulled pork sandwich," have you?  Don't get me wrong, they have really good food too, but their rolls are unbeatable.  

I found this copycat recipe floating around the blog world and I couldn't wait to give them a try.  Honestly, I was extremely skeptical about these.  Why?  Texas Roadhouse uses a "roll mix" to make their rolls, so I doubt anyone, other than the creator, knows the real recipe.  They also use a combination of butter and margarine (I read the package on the butter the baker was adding to the mix and that is what it said).  I wanted to try them anyway, because secretly, I was hoping maybe they would at least kinda taste like them?

Well, the moment you have been waiting for . . . . Did they taste like the real thing . . . . Mine did NOT taste anything like Texas Roadhouse's?  Maybe it was something I did wrong?  I did use half bread flour and half all-purpose flour?  However, they turned out really really good.  They are way too soft, light and fluffy to be Texas Roadhouse's.  I must say, I have no complaints about these rolls.  I love super soft rolls.  So, if you want a good roll recipe, you can't go wrong with these.  I ate them with cinnamon honey butter and I even preferred them way more than what I made for dinner.  I did eat three of them in one sitting . . . don't tell!
Texas Roadhouse Rolls - Copycat Recipe
adapted from: Good Stuff Maynard

4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar 
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.  Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).  Beat thoroughly.  Add melted butter, eggs and salt.  Beat well.  Add enough flour to form a soft dough.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a large bowl.  Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes).  Cover and let rise in a warm place until double in bulk.  Punch down.  Turn out onto a 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 for 10-15 minutes or until golden brown.  Baste immediately with butter.  Yield: 5 to 6 dozen.  Serve with Cinnamon Honey Butter.  

*Jenn's Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used  my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together.  I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet.  I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes.  In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.          

167 comments:

  1. I love the rolls at Texas roadhouse! And those rolls in the photos look amazing!

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  2. Yum! Just found your amazing blog and am a new follower!
    - Jessica @ http://cajunlicious.com

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  3. I'm in love! The rolls are gorgeous! :) ~ Cares

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  4. oh these look great! i'm trying to learn more breads and buns because, well i hate having to buy them and not totally knowing what's in them. i think i need to give these a try!

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  5. I have been trying to find a recipe for them too. They have to have honey or honey powder in them as I can taste it in the rolls! Yours are beautiful though and i am sure I would eat three in a row too.

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  6. Do you have a recipe for the honey cinnamon butter?

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  7. I made these rolls today. Delicious! I served them with a simple honey butter (1/2 c softened butter, 1/3 c honey, a few shakes of cinnamon whipped with a hand mixer until smooth). I loved your technique for shaping the rolls! The "square" ones looked neat and different and it was so easy! Thanks for sharing the recipe.

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  8. made these last night and they are amazing! my new favorite roll recipe. :-)

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  9. do you have to use whole milk, or does it matter?

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  10. - Anonymous - I used 2% milk, but if you have whole milk on hand that would be great too. - Jenn

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  11. Maybe they are more like O'Charley's rolls. Have you ever had them? They are "unsliceably soft" or used to be before changing their recipe...

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  12. @Mary Ellen - I have never had O'Charley's Rolls, so I'm not sure if they taste the same?

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  13. http://www.flythroughourwindow.com/2009/12/yesterday-rain-paint-butter/

    heres a good recipe for texas roadhouse butter to go with them

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  14. How could these be frozen? I want to try them before thanksgiving but dont want too many hanging around before then.

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  15. @Send-A-Sweet - These would make great rolls for Thanksgiving! Do you want to freeze the dough or the baked rolls? I have never tried to freeze this roll dough or any roll dough, but what I have seen on various blogs is that you make the dough as usual, roll out and shape them, then you will freeze the shaped rolls (before you let them rise). I would freeze them on a cookie sheet, then once frozen, combine them all in a zip-lock bag. That way they won't stick together. Then, you will have to get them out and let them thaw completely and allow them time to rise before you bake them. I'm pretty sure this would take Hours. You could possibly get them out the night before to thaw? I'm not sure if that would be too long or not? I have also never tried to freeze the already baked rolls. I don't know if they would still be as soft if you did that? I'm sorry I'm not much help. You could always just make a half of a batch and experiment with it?

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    1. Texas Roadhse actually sells their unbaked rolls frozen, so I am guessing these would freeze well, too :-)

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  16. Have you ever tried this recipe or your other roll recipe with a bread machine on dough cycle? Only mixer I have is a teeny hand held one :( They look wonderful cant wait to try it!

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  17. @Michelle in NC - I have never tried either of my roll recipes in the bread machine, but I make a few different bread recipes in there and just use the dough cycle, then I shape it and bake in the oven. You should try it, I am sure it would work just fine. Just make sure to use instant or bread machine yeast instead of active dry and make sure to add the ingredients in the order recommend by your bread machine directions. Then, as soon as it is done mixing and kneading take it out and shape into rolls and allow to rise and finish as instructed. Let me know if you try it!

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  18. I am definately going to try either this or your other one, but will be on turkey day, so will let you know how it turns out. I finally found a bread recipe that comes out good & I add all the smaller dry ingredients to the liquid first & combine, not what manufacturer recommends but works for me. So with this recipe calling for a large amount of sugar, I'm debating on whether to add to the liquid or mix with the flour then adding. Do you have any advice on that?

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  19. @Michelle in NC - How big is your bread machine? I made a loaf of bread in my bread machine last night and it only calls for 3 cups of flour? So, this roll recipe will probably need cut in half to mix in your bread machine, you probably already thought of that, but I didn't until just now. I have always added the sugar to the wet ingredients.

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  20. Well they are cut into rolls & on the second rise. They look really good, I can't wait!! I did half the recipe & added the sugar with the wet ingredients. So far so good.....

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  21. OMG these turned out perfect! Thank you Jen!!! I'm really impressed they are so light & airy & chewy & perfect lol! You are my new hero!

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  22. @Michelle in NC - I am sooooo glad you like them! Happy Thanksgiving!

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  23. On to the next project. I am going to try to make a pizza crust using this recipe. Going to try yours too, but the reason for wanting to use this roll recipe is b/c I am trying to duplicate the pizza at Frankie's Pizza in Miami for my husband. Their crust is totally different than any pizza I have ever had. It's thin but not like cracker-like like Pizza Hut, although the bottom is like PH's pan but the rest is not doughy. It's texture is like these rolls, light & airy. They say it's New York style pizza, but it's not & it's square. They are true Italians & been cooking this pizza for over 50 years. I knew I would eventually find a bread recipe that the texture would be like what I was looking for. Any tips that you think would help would be appreciated Jenn. Or anyone out there that has had Frankies lol. Oh btw, I froze some of the rolls after shaping, will let you know how those turn out. Love your blog!

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  24. Roll the dough in bacon grease before you bake them. Thats the secret

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  25. I made these this week & they are soooo yummy!! Thank you for sharing! I made cinnamon butter to go with them. My family loved it!!

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  26. Love this recipe. Question: How long is the rest before the knead? LOve your your blog.....Gleaning lots of new family favorites.

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  27. @Robin - Thanks for your sweet comment!! I actually don't let the dough rest before I knead it. The original recipe allowed the dough to rest for a few minutes while you washed and greased your bowl, so you could put the dough back in it, but I just use a new bowl. So, you can knead it right away. - Jenn

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  28. I made these for our Christmas party last night and got rave reviews!!! These are fantastic, and the dough was a dream to work with! I wasn't sure it was going to come together at first, and then I was afraid I didn't use enough flour (I only used about 5+ cups), but after the first raise it was wonderful! Thank you! :)

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  29. @Katy Lin - I am so glad everyone liked them!! They are definitely a delicious roll! - Jenn

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  30. These rolls may taste like Texas Roadhouse rolls but it isn't the exact recipe. My husband is allergic to eggs. He can eat Texas Roadhouse rolls and if they had eggs in them his throat would swell shut. I wish I had the exact recipe for the rolls and their cinnamon butter!!!

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  31. @Anonymous - That is interesting? So, we now know that the real Texas Roadhouse Rolls don't have eggs in them. I really wish I had the exact recipe too. - Jenn

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  32. I am allergic to milk and was told by the manager at Texas Roadhouse that there was no milk in the recipe. I just have torn off the top with the melted butter and eat the bottom. I have not had any reactions and I would KNOW if there was milk in them, trust me.

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  33. @Karen S. - That is very interesting. Someone left me a comment earlier that there was no eggs in the recipe either. So, don't ask me how their rolls taste so good without any eggs or milk? Thanks for letting me know. - Jenn

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  34. Well I have worked in the restaurant business, & I can guarantee they do it the cheapest way possible especially since it's an item you dont pay for. So with that being said, no milk or egg (the cheap liquid stuff unless you order shelled eggs for scrambled) sounds about right. They just have the perfect combo of flour, water & yeast & method. But I really dont care I love this recipe. Close enough for me. Thanks Jenn!!!!!!!

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  35. @Michelle in NC - Thank you so much! - Jenn

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  36. They are good, but someone told me 1 buttered roll has the same calories as a big mac!! I was shocked to hear that so be careful not to eat to many,

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    1. Hope you didnt put money on it...........

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  37. These look soo yummy!! Glad everyones are turning out good....but i'm still in the process and they aren't doing so well....(I know I did something wrong) Maybe next time I make them. Maybe it was because I put the milk in too hot or I didn't let it set long enough to get "light and fluffy" hmm any suggestions? My dough isn't wanting to rise..... Thanks so much! :)- Richelle

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    1. I'm so sad that these aren't working for you, because they really are yummy. If the dough has been sitting in a warm place and they aren't rising, it must be something to do with your yeast. When you dissolved the yeast in the warm water, did it get frothy and bubbly? Maybe your water wasn't warm enough to properly dissolve the yeast? Or, if your milk was too hot, it could have "killed" the yeast like you were thinking. Whenever I work with yeast, I make sure it bubbles up before I add the remaining ingredients. If it doesn't then I start over. The water should be warm to the touch, but not so hot that you can't touch it. Same with the scalded milk. I hope this helps and I hope you give these another shot - Jenn

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    2. When I dissolved the yeast in the warm water yes it was getting frothy and bubbly. Meanwhile I was cooking the milk then I tried to wait for the milk to cool but was too anxious so I just went ahead and poured the milk, sugar and the flour. So maybe the milk was too hot because I waited for like 30 for that mixture to do something and it didn't do anything just stayed the same. How long do you normally wait for it to start getting light and fluffy right here? But I did end up baking mine anyways and they were good! Just not light and airy. But I want to try again -Richelle

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    3. So, it must have been that the milk was too hot? I usually scald the milk and hop in the shower, then finish making them after. It seems like I usually let them rise for 45-1 hour, but it really just depends on how warm my house is. Yours definitely should have been somewhat risen by 30 minutes.

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    4. I will try this again soon and let you know how it goes. I just need some practice. Thanks so much for this recipe. -Richelle

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  38. Everyone loved them! Thanks for the recipe.

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  39. Fabulous buns!!! I will definitely be making these again. Possibly tomorrow as they are all gone :)

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    1. - I am so glad they were a hit! - Jenn

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  40. I love rolls.. My favorite food..

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  41. Does anyone know how long about how long this takes from start to finish?

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  42. Someone asked me if you can use frozen bread dough?

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  43. This worked really well for me, but I wanted to share a few things that confused me.

    - First, the "add yeast" bit - I assume that's a typo? Since the yeast is already in?
    - Second, I don't know what a "medium" batter is. Mine was about the same as pancake batter. Is that about right?
    - Third, my mixture never seemed to get "light and foamy" - but the rolls were good, anyway.

    These things made me a bit nervous - I have very little experience with bread - but I was thrilled at the resulting rolls. Thanks!

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    1. - I have updated the recipe a little and I hope it makes more sense now. I like what you said about pancake batter and I would say that is right. I'm glad they turned out for you! - Jenn

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  44. These are our favorite rolls, buns, bread, cinnamon buns, beggar's purses and just overall yummy...thanks for sharing this! You've shared something wonderful, and if anyone is wondering, it is important to follow the directions fully for the best rolls possible!

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  45. I will be making these tomorrow!

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    1. Come back and let me know what you think! - Jenn

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  46. I am trying these tomorrow. If by hand, how long should I knead the dough?

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    1. I have never actually made these by hand, but usually when you knead by hand it is almost double what you do with the stand mixer. However, that seems like a really long time. So, I would just knead them until the dough gets really soft and smooth. My best guess would be about 5 minutes. - Jenn

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  47. Hi Jenn,
    I just wanted to say thank you for this recipe. I am currently expecting and was having one of those bread cravings, which made me want some of my favorite kind of bread, Texas Roadhouse rolls of course! So I searched the recipe and found yours and let me tell ya, I am one happy pregnant lady. This recipe turned out great!
    Here's my rendition of it:
    http://instagr.am/p/JvRS7EwNM0/

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    1. I am so glad you liked them!! - Jenn

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  48. those are the best rolls a ever made it!!! Thanks for the recipe and great tutorial!!Jokerman Electronics

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  49. i used to be the baker for texas roadhouse for 4 years...making all the bread, butter, brownies, and croutons. we did not use milk or butter while making them unless there was powered milk that came in the already made MIX. we took a whole bag of that already made MIX and added it to yeast and water...then added sugar and that is the only thing i recall being in it. for the honey cinnamon butter we took butter and whipped it up real good and added cinnamon and honey and thats all.

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    1. - Good to know - thanks! I wish they would sale small bags of that mix! - Jenn

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  50. My question is what do you add to make the rolls so shiny on top. After they are baked, do brush them with butter or what. I am a baker and that is what I use to make homemade dinner rolls, but in searching the internet, I have yet to see anything about what to brush on the top. I saw one post that stated to roll the balls in bacon grease before baking. Not sure that is a good thing at all. I don't detect any bacon flavor when my husband eat at Texas Roadhouse. That would be a very definite taste. My honey butter is simply softened butter with honey and cinnamon added. Land O' Lakes makes it even better now that they have come out with their new flavored butters.

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    1. I definitely agree with the bacon grease thing. Their rolls have no bacon flavor whatsoever. In the picture above, I brushed the tops with melted butter after they came out of the oven. Lately, I just take my stick of butter of rub it over the tops of the warm rolls. It's a lazier route, because you don't have to get out a dish and melt the butter and then I can just put the remaining right back in the fridge. - Jenn

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  51. I want to make these today! Can you give me an estimated time on how long it takes them to double? I'm not an experienced bread maker.

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    1. It really just depends on how warm your house is. The warmer the house, the faster they will rise. The first rise could take anywhere from 45 minutes to 1 1/2 hours. The 2nd rise could take 30 minutes to 1 hour.

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  52. SO GOOD!!!!! YUMMY!!! we made them on Sunday to go with chicken noodle soup. AMAZING!!!!

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    1. I am so glad you liked them! - Jenn

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  53. I have never done this before so I am terrified! But I am going to dive in give it a try. My only question would be about the 4 oz of yeast. I bought the packets and they say .25 oz each packet. Does that mean to use 8 packets of yeast or is my math wrong?? HELP. Thanks.

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  54. OK, so I realized it said 4 tsp. DUH! So I added 2 packs of .25 yeast. I think that works out to be a little more than 4 tsp. but we shall see...wish me luck!

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  55. Alright, 2 .25 oz packs worked beautifully! I am truly amazed at myself right now..ha! Thank you so much for the recipe! I think I need to be alone now...haha!

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    1. I am so glad everything worked out! I buy my yeast in bulk, so I forget to include the measurement if you were to buy packets - I am glad you figured it out! - Jenn

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  56. Can you simply just make balls? I do not have a rolling pin...

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    1. I have never tried just making balls with this recipe and I'm not sure if they would end up as light and fluffy if you did that. They might be more dense. You could probably find something in your kitchen to use as a rolling pin. Do you have any large plastic cups? Or you could even just stretch the dough with your hands? Either way - let me know if you try it. -Jenn

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  57. This recipe is very forgiving. I had to suddenly leave in the middle of mixing the first set of ingredients. When I got back to finish making the rolls,I didn't have enough time to let them rise the first and second time properly. Even still,they were amazing! My children said it was a great way to start the summer, yummy rolls,corn on the cob and shrimp & crabs!!! Thanks for the recipe! This one is a keeper!

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    1. Good to know! I am glad they still turned out. I agree that is the perfect way to start the Summer and I can't wait to pick up some corn on the cob!! - Jenn

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  58. Jenn, did you use your mixer for the entire process or just for the kneading part?

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    1. I used my mixer for the entire mixing and kneading process. - Jenn

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  59. I used this recipe to make dinner rolls for the first time ever. I got super lucky, because I won't have to look any further for my go-to roll recipe. These are amazing. I also used them to make cinnamon rolls and they were undeniably the best cinnamon rolls I've ever tasted. Last night I made a batch of dough and put four rolls worth in my chicken and dumplings recipe, then baked the rest to eat on the side. I have very little experience with yeast breads but had no problem with these and I've made them several times now. Thank you so much for sharing.

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    1. Yay!!! I am so happy for you! Now you are a pro. I think I might have to try these as cinnamon rolls this weekend - sounds amazing! - Jenn

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  60. I made cinnamon rolls, and frosted them with powdered sugar icing.

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    1. I am going to try these as cinnamon rolls very soon! - Jenn

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  61. I work at TRH and they need to rest longer than that. They rest for at least an hour in the cooler.

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    1. Interesting - good to know! - Jenn

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  62. I am going to use these as hamburger buns. ;)

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    1. Let me know how it works out! - Jenn

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  63. HI LADIES! TRH DOESNT USE A ROLL MIX FOR THEIR ROLLS THERE MADE FROM SCRACH I WORKED THERE FOR 5 YEAR EVERYTHING THERE IS FRESHLY MADE IT DOESNT HAVE EGGS IN IT OR SALT.

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    1. The Texas Roadhouse by me DOES use a roll mix. I watched them make the rolls and that is what they used. There is even a stack of the bags of mix right inside the kitchen too that you can see as you are waiting to be seated. I even talked to the manager and asked him if I could buy the mix, but he said that each mix makes 500 rolls, so it would be way too much for me. I guess the rolls must vary from place to place? - Jenn

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  64. The rolls taste the same at every texas roadhouse so they all have to be made the same way. They usually make all there items from scratch coming in early each morning to start the process I would assume the bag you saw was probably the flour mixture and they add the other ingredients to it. They are definitely yeast rolls so the dough has to rise also so I doubt the mix would be able to sit around to long because yeast has an expiration date.

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  65. Very delicious! I tried it tonight and added 1 teaspoon of butter extract to give it a little more buttery taste.

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  66. Oh, I forgot to say... thanks so much for sharing this recipe! It doesn't matter to me if it's the exact Texas Roadhouse Recipe or not, it tastes wonderful!

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    1. Rose - thanks for letting me know you liked them. I'll have to try the butter extract next time I make these! - Jenn

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  67. Loved these so much! They were dead on :) I also used some of that leftover butter for apple butter hotcake topping! Thank you so much for sharing :)

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    1. Great idea using the cinnamon honey butter for a hotcake topping! Definitely going to try that! - Jenn

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  68. I'm hoping anyone responds because I'd really like to try these... So, my question: can you just add some honey to the recipe? Or would I need to reduce something else? This will be the first time I am ever trying to make any kind of bread (besides the sourdough Amish bread)... Any help/advice would be greatly appreciated!

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    1. Usually honey is used as a sweetener instead of sugar, so I would reduce the amount of sugar by the amount of honey you are adding. Good luck! - Jenn

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    2. Well, I finally made them today. Substituted some of the sugar, but I still don't taste the honey at all. They may not be Texas roadhouse rolls, but they were tasty! My family loves them anyway! Thanks for helping make my first bread making experience not horrible lol.... I'll have to give them another shot at some point!

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    3. Good to know about the honey. One of my readers suggested adding honey powder? I'm not sure where to find that, but maybe that would give them the honey flavor they are missing? I'm so glad they turned out for you! - Jenn

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    4. I used honey in place of sugar like the measurement called for of sugar, needing something other than the processed sugar in our family's diet. It made it gooey but added flour to where it was slightly sticky but still held its shape. Making it today for the second time, I added ½c of finely milled oats in place of ½c of the flour. Also added a little milled flax seed.

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    5. Thanks for letting me know! -Jenn

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  69. I made the rolls and they were amazing!
    Thank you for the recipe!

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  70. Wow these look so good!
    Would try to make them sometime
    Thanks :)

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  71. These were so good!! I wonder how long ahead of time I could made the dough. I want to make them tomorrow but will be busy with church so I wondered if I made the dough today would they be okay to bake tomorrow?

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    1. I have never tried to make the dough ahead of time and I am not sure how it would turn out. If you try it, I would make sure to keep the dough in the fridge overnight and then bring to room temperature and allow to rise. Do you have a bread machine? I have been told that these work in a bread machine? - Jenn

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  72. Thank you for a a very yummy roll recipe! I usually always make loaves of bread and I needed a good roll recipe. I loved loved this recipe, easy, delicious and they look great, too. Plus, it allows me to sneak a roll before dinner without anyone noticing!

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    1. So glad you enjoyed the rolls! -Jenn

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  73. My first attempt at these is currently rising and I must say if sneaking a taste of the dough is an indication of the final product? I'm gonna wish I hadn't cut the recipe in half! yummers.
    Having them with some homemade chicken soup for dinner it was enough to tempt our daughter home for supper.. that's always a good thing.

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    1. These do sound good right now! - Jenn

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  74. Oh and thank you for sharing this recipe!

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  75. Do these rolls duplicate the yeast taste of Texas Roadhouse rolls?

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    1. To me, Texas Roadhouse rolls don't taste like yeast and I don't think that these rolls do either. -Jenn

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  76. Just made these... my first attempt at any bread/rolls from scratch. They turned out beautifully and are quite yummy, although I was a bit disappointed that they weren't more like TRH. The texture was more like a biscuit than a TRH roll .. did I add too much flour?

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    1. I'm glad you still liked them even though they have a different texture. I have never had these or any roll recipe come out more like a biscuit, so I am not sure why yours did. Adding too much flour or over baking could cause a dry and heavy roll. The less flour you can handle, the lighter the roll will be. I would also use at least 1% milk, not skim. It probably had something to do with how long you kneaded the dough for (if you under-knead the dough it will produce a dense and heavier roll). Sorry I am not much help. I would definitely try again. -Jenn

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    2. Thanks! I cut the recipe in half, and used like 3 cups of flour. Kept thinking the dough looked to sticky. I kneaded by hand and definitely didn't do the best job, first time ever! Will be attempting again...but they still all got eaten!

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  77. Tried these tonight for supper. I halved the recipe and ended up with a dozen bigger than hamburger bun sized rolls (about four inch square by two and a half inches high) that were fantastically light and tasty. Will have to experiment with rising times but this is definitely a do again. Thank you :)

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    1. Those are some big rolls! I'm glad you liked them. -Jenn

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  78. I think I am going to try and make these for Thanksgiving how many rolls does the recipe make?

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    1. I make my rolls pretty big and I get 24 rolls. You could easily make them smaller if you needed more, but just make sure to adjust the baking time accordingly. - Jenn

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  79. I made these tonight and they flopped. I mean, they tasted good but were very dense. Ofcorse I was a little hurried to get them in the oven. Maybe if I let them rise longer. I will try them again...I am NOT a baker, but really want to be ;)

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    1. Dang - I'm so sorry they didn't work for you. A very dense roll could be a result of adding too much flour? You may not need all the flour that the recipe calls for. Like you said, I would make sure and allow them to rise until they are doubled in size. These are actually an extremely light and soft roll, so you should definitely try again. -Jenn

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  80. How long does the process take for the beginning, letting them rise and then baking? I want to make these for thanksgiving but don't how much time to allow... Thanks!

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    1. Hi Amber, It honestly depends on how warm your house is. It takes my rolls a lot longer to rise during these colder months. I would allow yourself around 4-5 hours, just in case. Mixing up the dough takes probably about 15 minutes, the first rise could take anywhere from 1-2 hours, shaping the rolls takes about 10 minutes, the 2nd rise could take anywhere from 1-2 hours and then 16-17 minutes for baking. If that is too long, there are a lot of quick-rise methods to try. Sometimes (with the first rise), I will throw some big clean towels in my dryer, turn it on and allow the towels to get hot and then turn it off and I place my lightly covered bowl of dough in there on the warm towels, close the door and it takes no time for the rolls to rise. Just make sure no ones turns on the dryer in the mean time. I hope this helps. -Jenn

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  81. I was wondering if you could use bread flour instead of all purpose flour?

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    1. These rolls are light and fluffy. Bread flour has more gluten in it than all-purpose flour, so it will produce a chewier roll. I have never tried these with bread flour, but you could use it as a substitute, if you would like. I'm just not sure how different the texture will be. -Jenn

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  82. Just a quick tip- if your house stays at 75 or below, try turning your oven on for about 2 minutes on preheat (with the oven light on!) and then turning it off completely. Then put the rolls in to rise- you use that little boost of heat for the rising process! We keep out house at about 68, and this is the only way I can ever manage to get yeast to cooperate... :)

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    1. I keep my house in the sixties too, so it seems to take forever for my rolls to rise. I have tried your tip with loaves of bread before, but never with rolls. I may have to take advantage of this tomorrow. Thanks. -Jenn

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    2. Another tip I learned this week, since my oven died. Another way to get them to rise- if you have a crock pot with removable dish, remove it, turn on low for 10 mins then turn off. With the dough in the bowl, set it in or on top then cover with a towel. Turn it on again for just a few mins, then turn off. Works great & saves the oven for other things. (BTW, I bake mine in microwave, its convection too, very small batches lol)

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    3. That is an awesome idea. I have never heard that one before, but I like it! - Jenn

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  83. OMG. I just made these for Thanksgiving and WOW! Firstly, this is a milestone for me because I have ruined every bread baking project I have attempted. Secondly, these turned out PRETTY CLOSE to TRH's version, both in density and in flavor. YUM!

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    1. Ashlyn - I am so extremely excited for you that you accomplished making rolls!! Now you will be a pro. I am so glad you liked them too! - Jenn

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  84. Is there any way to get nutritional info for these? I've made them twice! Yum yum!

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  85. Can you use self rising flour for this recipe

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    1. I would recommend using all-purpose flour if you can. With that said, I have never used self rising flour, so I have no experience with it and I have no idea what it would do in a yeast roll recipe. I do know that self rising flour has baking powder and salt in it, so if you use it, you will want to omit the salt in this recipe. I'm not sure if it will produce a light and fluffy roll, like these rolls should be. If you try it, let me know. - Jenn

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  86. In the middle of making this recipe as I type! I am a littel nervous. Will let you know how they come out. One thing I wanted to add was for all of us beginners at making bread, maybe some pictures along the way of how it should look would be great. I had to look up a few things to make sure I was headed in the right direction. It seems to be rising ok so I will know if a few if they taste as good as all the other comments!

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    1. Next time I make these, I will try to snap some step-by-step pics for everyone. I hope you love them as much as I do - Jenn

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  87. These were the best rolls I have ever made! Thank you so much for the recipe. I've tried many dough recipes and while I've found a few I like, this is definintely my new fav!!

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    1. I am so glad you liked them! They really are a delicious roll. Thanks for letting me know what you thought about them! - Jenn

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  88. I made these for Christmas and everyone LOVED them. My cousin even mentioned that they tasted like the rolls at Texas Roadhouse. I hadn't even told him that that was what the recipe was. Very good. I'm making them now to bring to Easter. Thanks for the recipe!

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    1. Oh that is funny. I'm so glad everyone LOVED them. I might just have to make them for Easter too! - Jenn

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    2. I'm glad you found a roll you enjoy but recipe is all wrong. Why not just buy the rolls from roadhouse. They sell them frozen around the holidays and cooked all year long. 3.99 a dozen and it comes with honey cinn butter.

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    3. I didn't know they sold them frozen, but I do buy them fresh from the restaurant occasionally. I prefer to make things homemade when I can.

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  89. The bread mix at the roadhouse is just really basic dough, sweet bread with aspertame in it, that's why it tastes so specific and can't be duplicated. It's flour, probably an all purpose or high gluten flour, sugar, salt, aspertame, and a few random preservatives so it can be held for a few hours and baked off as needed. Some places have a from-scratch recipe to be used if the bread mix runs out, but it's got an insane amount of sugar in it, and isn't supposed to be used except for emergencies. The bread is also doused in melted margarine as soon as it comes out of the oven, which makes it taste FANTASTIC and also causes each single roll to weigh in at about 350 calories.

    Also, the steak fries are frozen, not cut fresh. They are not a made-from-scratch side.

    It's actually really unfortunate, because the concept of serving fresh baked rolls is wonderful, and the roadhouse as a company is very, very charitable and good to their workers.

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  90. I have been trying for years to have rolls that taste like they came from a restaurant. More sugar. Adding in vanilla. Eggs. Milk. But never close...until...here's my secret. Shhhhhh! Substitute in 1 cup of Betty Crocker White Cake Mix for 1 cup of the flour. Try that next time. Your rolls look so awesome, and I bet they tasted ahh-mazing, but for a restaurant flavor, there's just something missing in a from-scratch bread recipe. Happy day when I added the cake mix! It has something to do with the vanilla flavor and the extra sweetness of the mix. The tiny bit of leavener may help, too. Try the cake mix trick and see if the taste is closer to what you were looking for :) Oh, and I was able to eliminate the milk and eggs and make a much simpler recipe and still get a good roll, so the milk and eggs would probably make them awesome.

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  91. K I have NEVER...NEVER been able to make a successful roll/bread recipe. This one was a success. for those you of you killing your yeast because you burn it I have learned the temp needs to be about 115*-110*. Other than that I followed the recipe to a T (having no hope that it would work at all!) and it my surprise they are light and fluffily and sweet. I am so excited! Not to mention the recipie seemed way simpler than others. I was done in a matter of min. making the dough. THANK YOU THANK YOU THANK YOU for sharing this recipe!

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    1. I am so EXCITED these worked for you and I am so glad you liked them. Thanks for letting me know. P.S. I have heard the dough makes an awesome cinnamon roll too! - Jenn

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  92. I made these rolls today (9/23/13), made only half the recipe and got 9 large (burger bun size) and 6 smaller rolls. Used my bread machine to mix and raise the dough, then followed the recipe starting with "Divide into portions. . .". These are the best we've ever had and I've tried many recipes. Definitely my go-to recipe from now on. . .so light and tasty.

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  93. HELP!!! I am new to this bread baking thing and I have no clue where I went wrong. My mother in law said I started screwing up at step one lol. I don't think the yeast ever got frothy. By honestly I haven't got a clue what it was supposed to look like. I wasn't sure on the consistency of what the dough should look like when I was done mixing. I make homemade egg noodles a lot so when you said to stop mixing when it looks silky I did but man it was still very sticky. Is that the way it is supposed to be? An dumb question am I supposed to use the bread hook on my mixer the whole time or am I supposed to stop and switch to it? I tried this recipe yesterday and failed on my first attempt so I am going to try again today. Thank you for the recipe.

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    1. Hi Bree - If the yeast is not activated properly, your rolls will not turn out. You can tell the yeast is activated because it will get bubbly and start to expand. If the dough was too sticky to handle, then it probably needed some more flour, but you don't want to add too much flour or they will be dry. I usually start out mixing with my paddle attachment and then once I get the majority of the flour added, I switch to the dough hook. You can use the dough hook the entire time if you want, but it will take longer to get everything incorporated at the beginning.

      Bread can be tricky, just keep trying and you will get it.

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  94. I worked at texas roadhouse we used all butter, did not use a dough mix and it is poor baking technique to scald milk. Try switching that out of the recipe.

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  95. Not sure if this was already answered but was wondering if these reheat well. i made the dough and don't need them till tomorrow. can I leave them on the counter or should I refrigerate? I have already rolled out and let rise in baking pan. Thanks for this great recipe. Carrie

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    1. Personally, I prefer rolls the day they are baked. I wouldn't choose to reheat them. But with that said, I have never refrigerated rolls after they have been shaped and risen. Usually, I will refrigerate the dough after it has risen, then the next day, I will roll them out, shape them and then let them raise. So, I am not completely sure how they will turn out after they have risen and been refrigerated. Sorry, tough choice.

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  96. I am about to put my rolls in the oven. They are rising nicely. Can't wait! I never had heard of TRH until the other night at Thanksgiving. A relative from Idaho bought them and brought them. I live in Washington state. There is one TRH in Washington but it is an hour and a half away from me. I'm hoping they are as good. I will let you know in a few minutes. :)

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    1. They just came out of the oven. They are really good. Not the same as TRH but I don't care because they are really really good! I only needed 6 cups of flour to get a smooth soft dough. So for those of you out there without a lot of experience, when you start adding the flower, only add 1/2 cup at a time. Making sure each addition is well incorporated before adding the next 1/2 cup. I came out with 18 rolls and decided to make some of the dough into cinnamon pecan rolls. They also turned out really good. So Jenn my hunt for a good light, fluffy and very tasty roll has come to an end. Unless TRH starts selling their mix (which I emailed them earlier and asked them why they were not selling the mix) I think this is the best we are going to get. Can't wait to share with the rest of my family. Thanks for sharing Jenn!

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    2. To be clear. I came out with 18 regular rolls and 12 cinnamon rolls.

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    3. I totally agree that they do not taste just like TRH, but they are still delicious. These are the rolls I made for Thanksgiving this year and I decided to make them smaller and shape them as round rolls rather than square and I ended up with a lot more rolls this time. Thanks for letting me know what you thought.

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  97. Welp, I risked it and put them into the refrigerator after I let them rise once, rolled out cut into shape and let rise again. :'/ I'm sorry to say that after letting them set in a warm temp. kitchen it appears they have lost their rising capabilities. But I am attempting to bring them back to life by adding a little more yeast, and warm water and sugar. I will let everyone know how they turn out. Hopefully this will save future bakers some heartache. :)Lesson learned. It's always best to make and bake same day.Cheers!

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    1. Carrie, Hhhmm, I wrote a reply to you and tried to publish it to you but I am not seeing it so I will try again. I have made pizza dough and put it in the refrigerator before letting it rise at all then take it out the next day with no problem. If you make this recipe again I would make sure you have enough time to complete the recipe in the same day but sacrifice a small portion of the dough, put it in the refrigerator before it has any time to rise and see if it will rise the next day. I made these last night. They are not the same as TRH but they are just as good. Happy Holidays!

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    2. Oh man, sorry to hear that. Hopefully you will try again?

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  98. I got this recipe through facebook 365DaysOfBaking. A few years ago I made some delicious dinner rolls but ever since then that recipe hasn't worked for me and I lost it anyways. I'm so glad I found this one. I made them for thanksgiving and they were amazingly delicious and easy to work with. I'm allergic to milk so I substituted with water and instead of butter I used vegetable oil. They were delicious and everyone at work and my husband loved them so much I was left with none :( So I'm making them again today with some Beef Stew. YUM!!!! Thanks So Much

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    1. I am so glad you like them as much as I do. Thanks for letting me know that your substitutions worked. I have had people that are allergic to milk ask me what to substitute in this recipe, so it is good to have something to tell them now.

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  99. These taste amazing. Just came out of the oven and they are DEVINE. Only problem I had was I didn't grease my baking sheet and boy did they stick! I never grease for other rolls, so I didn't think about it this time. Oops.

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    1. Btw, used 1/2c honey in place of the sugar and it was perfect. I think both sugar and honey would be too much sweetness. The person who commented above subbed water for the scalded milk, but another option is almond milk. It has about the same sweetness level as cow milk, works in most baking recipes when cow milk is called for, and if by chance any almond flavor came through (doubtful, but still) almonds compliment a lot of food.

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    2. I am glad you liked them. Honey sounds like the perfect addition. Thanks for letting me know your tips.

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