The Weeknight Table

Ingredients

For the Rolls

Produce
1 packet active dry yeast (2¼ teaspoons)

Pantry / Baking
4 cups all purpose flour
¼ cup sugar
1 teaspoon salt
3 tablespoons honey

Dairy
1 cup whole milk
¼ cup unsalted butter, melted
1 egg

For the Cinnamon Honey Butter

Dairy
½ cup unsalted butter, softened

Pantry / Baking
¼ cup powdered sugar
¼ cup honey
1 teaspoon cinnamon

Instructions

Begin by warming the milk in a small saucepan or microwave until it is just warm to the touch, about 105–110°F. Stir in the honey and sprinkle the yeast over the top. Let it sit for about 5–10 minutes until the yeast becomes foamy.

In a large mixing bowl combine the flour, sugar, and salt.

Add the yeast mixture, melted butter, and egg to the flour mixture and stir until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. You can also do this step in a stand mixer with a dough hook for about 5 minutes.

Place the dough into a lightly greased bowl, cover it with a towel, and allow it to rise in a warm place for about 1 hour or until doubled in size.

Once risen, punch the dough down and roll it out on a lightly floured surface to about ½ inch thickness.

Cut the dough into small rectangles or squares, similar to the shape of the rolls served at Texas Roadhouse.

Place the rolls onto a parchment lined baking sheet, cover loosely, and let them rise again for about 30 minutes until puffy.

Bake at 350°F for about 12–15 minutes or until lightly golden on top.

As soon as the rolls come out of the oven, brush them lightly with melted butter.

To make the cinnamon honey butter, combine the softened butter, powdered sugar, honey, and cinnamon in a bowl and whip until light and fluffy.

Serve the warm rolls with the cinnamon honey butter on the side.