Texas Rolls and Monkey Bread

Last week I made the following rolls.  I didn't have whole milk (forgot to get it at the store).  So I used skim. Mine didn't rise too well, but they tasted great.  I didn't make the cinnamon butter, but we did put butter and honey on top.  

I only used half for the actual rolls.  I took the other half and made monkey bread since I have never really tried to make them and they look yummy.  The monkey bread was a huge success.  We rolled the dough into balls, rolled them through melted butter and then rolled them through a cinnamon sugar mix.  I piled them into the bundt pan and cooked in the oven til they looked done.  Forgot to time them. We ate them for dessert that night warm with melted butter and the kids had it the next morning for breakfast.  

*So, when I try it again, I will use the whole milk and let it rise longer so they don't turnout looking like drink coasters!

Texas Roadhouse Rolls

Yields 24 large rolls or 48 small rolls

4 teaspoons Active Dry Yeast

1/2 cup Warm Water

2 cups Whole Milk, scalded and cooled to lukewarm

3 Tablespoons Butter, melted and cooled slightly

1/2 cup Sugar

7 cups All-Purpose Flour

2 Eggs

2 teaspoons Salt

DIRECTIONS:  Dissolve yeast in warm water with a teaspoon of sugar, in the bowl of a stand mixer. Once yeast has dissolved, add milk, sugar and 2 cups of flour. Beat thoroughly on medium speed. Let stand until foamy (about 2 minutes). Add melted butter, eggs and salt. Beat well.

Add in another 5 cups of flour, slowly, to form a soft dough. *NOTE* Do not use more than 7 cups of flour total. The dough will be very soft and somewhat sticky, you may think it needs more flour, but it does not.

Knead dough on a floured surface, until it is smooth and satiny. ( I kneaded mine in my stand mixer with the dough hooks, for about 4 minutes) If you knead it with your hands, you will need to grease up your hands with some cooking spray, to help the dough from not sticking to your hands.

Once kneaded, place into a large, greased bowl. Place dough inside, and turn over to grease top. *NOTE* Again, dough will be sticky so you may need to grease your hands to handle while putting dough in the bowl to let rise. Cover, and let rise in a warm place until doubled in size.

Once dough has risen, remove from bowl and place onto a lightly floured surface. Lightly flour a rolling pin, and roll dough out into a large rectangle, that is a 1/2 inch thick. Carefully handling dough, fold the rectangle in half, to form a smaller, 1 inch thick rectangle. Using a pizza cutter, slice dough into 24 large squares or 48 small squares. Place squares onto greased cookie sheets. Cover, and let rise again, until doubled in size.

Bake rolls at 350 for 16-18 minutes, or until lightly golden on top. Remove from oven, and immediately brush tops with butter. Serve rolls with Cinnamon Honey Butter.

Cinnamon Honey Butter

1/2 cup Butter

1/4 cup Honey

1 teaspoon Cinnamon

In a bowl, mix the butter, honey and cinnamon together. Cover and chill in fridge until ready to use.

(Taken from Texas Roadhouse Rolls)