Logan's Texas Roadhouse Buttery Dinner Rolls
- 3 cups all-purpose flour
- 2 (1/4 ounce) packages active dry yeast
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup nonfat dry milk
- 1 1/4 cups warm water (105 to 115 degrees F)
- 1 large egg slightly beaten
- 8 tablespoons butter melted
- 2 tablespoons butter flavored vegetable shortening
- 1/2 cup (1 stick) butter
- 2 ounces granulated sugar
- 2 ounces brown sugar
- 4 teaspoons cinnamon
- Rolls: Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and
dry milk. Set aside.
- In a mixing bowl, combine water and egg and stir to blend.
Make a well in the center of the dry ingredients. Pour water mixture into the well.
Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl.
- Add 1/2 of the melted butter and beat to incorporate.
- Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition.
- Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below. Allow batter to rise until doubled in bulk, about 1 hour.
- Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening.
- Punch down batter (batter will be extremely soft and sticky).
- Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next).
- Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free
place until doubled in bulk, about 30 minutes.
- In preheated 400 degrees F oven, bake
rolls on middle rack for 16-18 minutes.
- Brush tops of baked rolls with remaining melted butter.
- Cinnamon Butter: Beat all of the above ingredients together until smooth.
- Cover and refrigerate.
Posted by CorisCookin at Recipe Goldmine June 1, 2001.
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