I was really unfocused with my baking today. I have heard many Army wives talk about Murphy's Law showing truth shortly after their spouses leave for BCT or Deployment... well the Hubster hasn't even left yet and it seems that Murphy's Law is starting to show it's face around here already. After dealing with a really sick dog (we thought he had a blockage), I decided to bake today and pulled out the carton of eggs for the recipe only to drop them and break every.single.one of them! Oh yeah...awesome. So I ran to the store and grabbed some eggs... so far, all is well, and I got to baking some Texas Roadhouse Rolls (copycat recipe) and some Cinnbutter (also, copycat recipe). Oh and I also kept forgetting to take pictures, so the pictures are not all that great and a couple blurred... awesome... But here it is:
I made 13 smaller rolls that I froze for future raising and baking, and I made 12 HUGE ones for us to snack on the next few days.
INGREDIENTS:
4 tsps. active dry yeast
1/2 cup warm water
2 cups milk, scalded and cooled to lukewarm (directions on scalding below :) )
1/2 cup plus 1 tsp sugar, separated
3 TBSP melted butter, cooled slightly. (Plus some for brushing the finished rolls)
7-8 cups flour (I used about 7)
2 Whole Eggs
2 tsps. of salt
In the bowl of an electric mix, dissolve yeast in warm water with the teaspoon of sugar. I mix it with a whisk and let it sit for a minute or two, to make sure it foams and bubbles--to make sure the yeast is good! If it does not foam/bubble, dump it and get fresh yeast!
Using your dough hook, mix in the milk, 1/2 cup of sugar, and about 2 1/2 cups of flour to form a medium batter. Mix thoroughly and allow it to stand until light and foamy; about 8-10 minutes.
*FORGOT TO TAKE A PICTURE!*
Add melted butter, eggs, and salt. Beat well. Add enough flour to form a soft dough.
Turn dough out onto a lightly floured surface, and allow it to rest for about 10 minutes.
While dough is resting, prepare a large bowl by spraying it with cooking spray, or as I do, put a small about of oil in the bowl and smear it around with a paper towel, lol :)
Knead the dough until it is smooth and satiny. Place into prepared bowl and turn over coating in oil.
Cover bowl tightly with saran wrap (plastic wrap) and set to rise in a warm place until it has doubled in size, about 1-2 hours.
Punch dough down.
On a lightly floured surface, use a lightly floured rolling pin, flatten the dough into a rectangle about a 1/2 inch thick.
Fold the rectangle in half vertically, so it's now about an inch thick and lightly roll together to seal the sides.
Allow to rest for 10 minutes, then with a dough scraper, cut the rolls into desired size.
Place the rolls on a greased baking sheet (I prefer using parchment paper), cover with a damp towel and allow them to double in size, about an hour or so.
Doubles in size (I forgot to take a picture, so here's an oven shot ;) )
Preheat oven to 350*F and bake rolls for 10-15 minutes or until golden.
The Hubster and middle boy duckling dug into them before I could take a picture ;)
After removing from the oven, brush with melted butter and enjoy :)
Cinnbutter Recipe:
1/2 cup butter (1 stick, room temperature)
1/4 cup powdered sugar
1/4 cup honey
1 1/2 teaspoons cinnamon
1/2 teaspoon vanilla
In the bowl of an electric mixer, beat butter until it is smooth. Add other ingredients and whip until all ingredients are well blended, stopping to scrape down the bowl.
I left my butter too close to the oven and it began to melt...
These really are magnificent tasting rolls. We took some on a winter family trip with my in-laws and everybody loved them!! I hope you enjoy them too!!
SCALDING MILK:
Scalding milk is a very simple process! It's not something you can buy, but if you have a sauce pan and milk, you can do it! To scald milk, you simply bring it to the brink of boiling! That simple. So heat the milk and as you see the foaming bubbles starting along the edge and steam rising from the milk, you have now scalded your milk :)
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