Texas Roadhouse copycat rolls

 1/4 cup water

2 1/4 t yeast

1 cup of milk

6 T unsalted butter

5-6 T Sugar

1 1/2 T salt

1 egg

3-4 cups of all purpose flour

unsalted butter to brush the finished rolls

2 ounces of softened unsalted butter

2 T sugar

2 T honey

1/2 t cinnamon spice

Combine some lukewarm water and yeast in a standing mixer. Allow it to sit for about 5 minutes until it completely dissolves.

In a medium microwavable bowl combine milk, pieces of butter, sugar and salt microwave for 1 minute. Stir until mixed well.

Place everything but flour in the yeast mixture, then incorporate an egg into the mix.

Allow mixture to cool to a warm temperature if it is too hot to prevent the eggs from curdling.

Mix everything on medium speed for about 2 minutes. Continue mixing dough after adding nearly 3 1/2 cups of flour.

If necessary add more flour to make the dough soft enough. To be on the safe side use less flour rather than more.

Turn your dough out onto a lightly floured surface and knead for about 4 minutes or longer if you prefer airy bread.

Place your dough in a greased mixing bowl and turn once to coat. Cover it loosely with a clean cloth and set it aside for about 2 hours or until it gets doubled, in a warm, draft-free place. 

Punch the dough down, then roll it into a 1 inch thick rectangle. Cut the dough into squares using a knife or pizza cutter. 

Preheat your over to 350. Spray a cookie sheet pan with oil or butter then place the rolls 1-2 inches apart on the oiled pan. Cover them lightly with a kitchen towel and set aside for 30 minutes or until dough puffs up.

Bake 15 minutes until golden brown. Brush with melted butter.