Copycat Texas Roadhouse Rolls

Instructions

• Warm the milk in a small saucepan over medium heat until bubbles start to form around the edges of the pot. Reduce the heat to low and continue cooking until the temperature reaches 105°F (40°C).
• Pour the warm milk into the bowl of a stand mixer, then add the yeast, granulated sugar, and honey. Gently stir, then let sit for 10–15 minutes, or until the yeast blooms and the mixture looks foamy.
• Using the dough hook attachment, mix in the egg, butter, and salt on medium speed. With the mixer running, gradually add the flour, ½ a cup at a time, and continue mixing until the dough is tacky, but not sticky, 7–8 minutes.
• Grease a large bowl with butter, then place the dough in the bowl and turn to coat with butter on all sides. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm, draft-free place, such as the oven (make sure it’s turned off!), for 1 hour, until doubled in size.
• Punch the dough down with your first. Turn out onto a floured surface and roll out to a ½-inch-thick in a rectangle, then fold in half lengthwise. Use a pizza cutter to cut the dough crosswise into 18 squares.
• Grease a baking sheet with butter, then arrange the dough squares on the pan, spacing evenly. Cover with a damp towel or plastic wrap and let rise for 1 hour, or until the rolls have doubled in size.
• Preheat the oven to 350°F (180°C).
• Bake the rolls for 8–12 minutes, until the tops of the rolls are light golden brown..
• Meanwhile, make the honey cinnamon butter: In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, honey, cinnamon, and powdered sugar on medium speed for 5–7 minutes, until well-incorporated and smooth. The butter should be light and fluffy.
• Serve the rolls warm with the butter alongside.
• Enjoy!