Texas Roadhouse Rolls

I adapted this recipe from the copycat Texas Roadhouse Rolls recipe that can be found on many different websites, via a simple google search.  I had been eyeballing this recipe for a while and had tried the recipe before.  Each time I tried the recipe, it just never seemed to come out right.  This time I put my own spin on the recipe, and I feel like it turned out FANTASTIC!

Here is the recipe as it appears on many of the websites I found via google search:

Ingredients

1. 2 1/4 teaspoons (1 envelope) active dry yeast
2. 1 1/4 cup milk, scalded
3. 3 tablespoons melted butter, slightly cooled
4. 1/4 c. sugar
5. 4 cups all-purpose flour
6. 1 large egg
7. 1 teaspoon salt
8. melted butter for basting rolls

Method:

1. In a small saucepan, bring milk to a boil and remove from heat. Allow to cool to room temperature.
2. In a small microwave-safe dish, melt butter and set a side. In a separate bowl, mix together yeast, warm water, and 1 tablespoon sugar. Cover and set aside for 5 minutes while the yeast activates and foams.
3. In a large mixing bowl, add yeast mixture, ½ cup sugar, milk, and 3½ cups flour. Beat together for two minutes. Add butter, eggs, and salt. Mix well.
4. Add the remaining flour a half cup at a time and continue mixing until the dough begins to separate from the sides of the bowl.
5. Knead the dough for 5 minutes. If the dough seems sticky, add 1 tablespoon of flour at a time.
6. Grease the inside of a large mixing bowl, place the dough in the bowl and turn over once to grease the top. Loosely cover the bowl with plastic wrap and allow the dough to rise in a warm place until double in size (about 45 mins to 1 hour).
7. Punch down the dough with your fists and turn out onto a lightly floured surface. Roll the dough out until ½" thick. Take one edge of the dough and fold the dough over in half. Using a rolling pin, lightly roll over the dough to seal it together.
8. Cut the dough into 2-inch squares and place on a greased baking sheet. Cover lightly with plastic wrap and allow the dough to rise double in size (about 45 mins to 1 hour).
9. Bake at 350 degrees F for 15 minutes or until golden brown. Remove from oven and immediately brush on butter to the tops of the rolls. Best when served warm!

Why It worked: 

• I was able to double the amount of yeast and add a tablespoon of sugar to help proof the yeast.
• I scalded the milk in a microwave safe dish, frequently checking the milk as I went.  I heated the milk for about 3 minutes.
• I allowed the dough to proof in a warm location, covered by a damp towel.